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Alaskan Salmon with Copper River Barbecue Sauce

Created by Bruce Hiebert, owner of eastern Washington's Patit Creek Restaurant, this mild, celery-based sauce is famous in Cordova, Alaska where it was used by the Copper River Fishermen's Co-op at its annual barbecue. Slow simmering gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.
Yield: Serves 8
Total Time: 2 hrs 23 min
Prep: 15 min
Cook: 2 hrs 8 min
Additional:
Ingredients
1 1/2 cups onion, finely chopped
1 3/4 cups celery, finely chopped
3/4 cup brown sugar
2 1/2 cups ketchup
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons sea salt
Tabasco or other hot sauce to taste (optional)
Preparation
1.  Make sauce: Sauté the onions and celery in oil in a medium (2 to 3 quart) skillet, until translucent. Stir in the onion, celery, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, sea salt and Tabasco; bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.
2.  Heat your grill to medium-low, leaving the lid open, and brush the salmon with oil. Place the salmon on the grill and close the lid. (Use Vital Choice cedar planks to keep the salmon moist and impart great flavor!) Grill the salmon for 4 minutes.
3.  Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the lid. Grill the salmon for 4 minutes, then check for doneness with a fork. If the fish is no longer translucent in the center, remove it from the heat and transfer to a serving platter. If the fish requires more grilling time, close the lid and re-check the salmon every 2 minutes until it is done.
4.  Serve the cuts with warm barbecue sauce on the side.
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