BBQ Glazed Salmon with Black Bean Compote

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon stone-ground mustard
• 2 tablespoons grapeseed oil
• 1/2 cup small dice red onion
• 1/2 cup small dice bell pepper
• 1/2 cup diced tomatoes
• 3 cups canned black beans, rinsed and drained
• Salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 tablespoons minced fresh parsley
• 1/4 cup minced cilantro
• Oil, for grilling
• 6 (6-ounce) salmon fillets
• Salt and freshly ground black pepper

1. For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended.
2. Reserve.
3. For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking.
4. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes.
5. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes.
6. Remove from the heat, add the vinegar, parsley, and cilantro, stir well.
7. Keep warm.
8. For the salmon: Preheat a gas or charcoal grill to medium-high heat.
9. Coat the grill plates with oil to prevent sticking.
10. Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side.
11. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes.
12. Once cooked, remove and glaze with the BBQ sauce.
13. To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

ketchup, brown sugar, rice wine vinegar, worcestershire sauce, stoneground mustard, grapeseed oil, red onion, bell pepper, tomatoes, black beans, salt, red wine vinegar, parsley, cilantro, salmon, salt

Taken from www.foodnetwork.com/recipes/robert-irvine/bbq-glazed-salmon-with-black-bean-compote-recipe.html (may not work)