1 large onion -- sliced
1 cup dry white wine
1 cup tomato juice
1/2 cup ketchup
1/4 cup honey
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped garlic
1/2 teaspoon chili powder
Salt and pepper -- to taste
4 4 ounce salmon steaks
Instructions:
Combine onion and white wine in large saucepan; bring to a boil over
medium-high heat. Add remaining ingredients except fish; mix well.
Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer
barbecue glaze to blender or food processor; process until smooth.
Grill salmon over medium-hot coals, basting with barbecue glaze, about
10 minutes per inch thickness or until fish turns opaque and flakes
easily when tested with fork.
