Cherry Barbecue Broiled Salmon with White Wine Mustard Sauce, Roast Asparagus, and Sweet Potato Fries

bbqsalmonThese decadently flavored salmon fillets are then topped with a delicate white wine mustard sauce. Served alongside a healthy green vegetable and a low- glycemic sweet potato, you’re in for a spectacular, yet healthy meal packed with omega 3’s.



For the Fish and Sauce:

  • 1 ½ lbs salmon, skin removed, cut into 4 fillets
  • 8 Tbsp Brownwood Farms Cherry Barbeque Sauce (Add to Cart)
  • 1/2 cup white wine
  • 2 Tbsp butter
  • 2 shallots, minced
  • 1 Tbsp Famous Kream Mustard (Add to Cart)
  • 2 Tbsp fresh dill, chopped
  • Salt and pepper to taste
  • olive oil

For the Asparagus:

  • 20 spears asparagus
  • 1 T olive oil
  • 1/4 cup grated Parmesan

For the Sweet Potatoes:

  • 2 sweet potatoes, peeled
  • 2 T olive oil
  • salt and pepper to taste



  1. Preheat the oven to 425 degrees Fahrenheit with cookie sheet in the oven.
  2. Cut the sweet potatoes into wedges and place in a plastic bag.  Add in olive oil, salt, and pepper.  Shake to coat and then place onto hot cookie sheet evenly space.  Cook for approximately 30 minutes.
  3. Lay asparagus on a cookie sheet. Drizzle with olive oil. If thin spears, put in oven with sweet potatoes for the last 10 minutes;  if thick spears, 20 minutes.
  4. Preheat broiler. Line a baking sheet with foil and rub with olive oil.. Season salmon fillets with salt and pepper and and 2 T of Cherry Barbecue Sauce per fillet.
  5. Place fillets on baking sheet. Put in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes.
  6. While the salmon is cooking, melt butter in a  small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes.
  7. Then add in the wine and cook until reduced by half, about 3 minutes.
  8. Set heat to low and whisk in remaining ingredients. Cook until heated through.
  9. Spoon sauce over salmon, serve with sweet potatoes and asparagus (grated Parmesan sprinkled on top).