As a Master Gardener, I spend most summer Saturdays at the farmer’s market. Over the years I’ve been doing this, friendships have evolved with many of the vendors. From time to time, I’ll be sharing thoughts about them and experiences with their products. I’ve raved about Julio’s Gourmet Barbecue Sauce in several posts. I’ll continue to do that because it is so good!
Julio’s wife, Paula, and I knew each other for years when I was working at Texas Tech Health Sciences Center in El Paso and she was a section editor at the El Paso Times. Her editorial skills are sorely missed by readers of the paper. I keep tabs on Paula through Julio at the market.
I first started chatting with Julio over tastes of his sauce on bites of beef he prepares on a tabletop grill. Those tidbits are a regular temptation on market Saturdays! I always brag to other shoppers about how he taught me to use the sauce on grilled salmon.
When Julio told me to try the sauce on salmon, I thought that was one of the strangest things I’d ever heard. I took it as a challenge and gave it a try. I’ve been using it on grilled salmon ever since. Be brave and give it a try.
Last night was a Julio Salmon night. Keta salmon simply slathered in lemon juice, grilled with indirect heat (no fire under the salmon, just near the thick side of the filet) until it starts to flake, then brushed two times with Julio’s barbecue sauce. The deep color of the keta salmon and the rich red of the spicy sauce make it almost look like a rib rather than fish. On the side, is a simple salad of curly kale and white beans dressed with lemon zest, lemon juice, minced garlic, an anchovy filet and olive oil. OMG, what did I do? I prepared a very healthy meal. It happens from time to time.
Thank you, Julio, for introducing me to barbecued salmon.