BBQ Pumpkin Glazed Salmon and Shrimp.
I finally caved.
Well, it’s more of a compromise than a caving, I suppose. I’m talking about pumpkin spice, and how it has infiltrated every flavor profile out there, showing itself to be just as invasive as those late summer sales on Christmas decor.
I’ve long been a staunch opponent of pumpkin spiced anything, and still am. But I am a fan of barbecue sauces that utilize the flavorings of fruit and veggies in their makeup, with previous posts like Cherry Jalapeño Baby Back Ribs and Seared Flank Steak with Kiwi Salsa.
So what’s a person to do who is torn between these two ideals, other than to try it in the seclusion of one’s own backyard, where successes can be recorded and failures can be disregarded with no evidence. I went in with high hopes but low expectations, and I’m here to confess, the barbecue pumpkin glaze was a success. Such an unexpectedly huge success, in fact, that it has now claimed a spot on our “keeper” list, of all things.
There, I’ve said it on a public forum, and now can feel the relief of exposing this dirty little secret. I no longer have to have mixed emotions about liking this pumpkin infused concoction, if only for one use.
So…For the love of all things wood fired, I present to you, BBQ Pumpkin Glazed Salmon And Shrimp on the grill.
With a handful of pecan and peach wood at the ready, I started a two-zone, indirect fire, with intentions on using both zones.
A pair of salmon pieces were dusted with seasoned black pepper and a bit of salt, and waited for their turn on the grill, which would be done in a cast iron pan over a medium high, lump charcoal fire.
Additionally, I prepped two skewers of Brussels sprouts by halving them for quicker grilling and sprinkling salt, pepper and garlic over them. Along with the sprouts, roughly a pound of deveined, but shell-on shrimp, lightly marinated in an olive oil, lemon juice, white pepper and garlic mixture, were skewered and deemed ready to go. This was not going to be a long grill session, so I wanted everything ready and within reach as needed.
The Brussels got a 5 minute head start on everything else on the indirect side, then were joined by the salmon, skin side down in a salt and peppered cast iron skillet, very close to direct heat, but not quite.
After 6-8 minutes, the salmon is flipped. While still tending to those Brussels sprouts, the sauce, yes, that barbecue pumpkin sauce, was put on the grill to warm and get ready for the glazing in another 4-6 minutes.
The salmon needs to hit the 125 degree mark, so when it got close, say within 5-7 degrees, I removed it from the pan to properly get this glaze slathered on all sides. With the area above the coals now open, the shrimp has a place to get grillin’.
Now about that sauce. It’s loosely based on one that appeared in a pork recipe by Katie Lee on the Food Network. But instead of making a sauce from scratch, we used G Hughes Sugar Free Barbecue Sauce. This sauce is the real deal, and if I didn’t read that it was sugar-free, I would’ve never known. But any favorite sauce will work. With that said, combine equal parts, 1/2 cup each, of the sauce and pumpkin puree – not pumpkin pie filling. Add in 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp pumpkin pie spice (oh lord!), and 1/2 tsp smoked paprika. This will be a healthier version of that original recipe while still providing great flavor.
Got that? Ok then, paint the salmon with the glaze
And go ahead and flip the shrimp skewers and give them a quick brushing too.
Once the shrimp are done, you can brush on more if you like, and get all this plated for a different and unique, but very tasty salmon, shrimp and Brussels sprouts dinner, barbecue pumpkin style. Added on this plate were lightly peppered cherry tomatoes and a serving of brown rice. As good to look at as it is to eat.
Because Life Is Better Wood Fired