For the chipotle barbecue sauce (yields 3 cups):
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon dry mustard powder
1 teaspoon red pepper flakes
3 tablespoons C&H® or Domino® dark brown sugar
2 cups ketchup
3 whole chipotles in adobo sauce, finely chopped
⅓ cup Worcestershire sauce
⅓ cup cider vinegar
1 tablespoon molasses
¼ teaspoon freshly ground black pepper
For the jicama salad (6 servings):
1 large jicama, peeled and cut into thin matchstick slices
2 large carrots, peeled and cut into thin matchstick slices
1 red bell pepper, cut into thin matchstick slices
½ cup radishes, sliced
1 small red onion, peeled, julienned
Juice of 3 limes (no zest)
2 tablespoons cider vinegar
½ teaspoon cayenne pepper
2 tablespoons honey
¼ cup canola oil
¼ cup fresh cilantro, finely minced
¼ cup fresh green onion, sliced
Kosher salt and freshly ground black pepper to taste
For the mango-pineapple salsa:
(6 servings):
2 cups fresh pineapple, ¼-inch dice
1 ripe mango, peeled and pitted, ¼-inch dice
1 red bell pepper, seeded, ¼-inch dice
½ cup English hothouse cucumber, seeded, ¼-inch dice
½ cup red onion, ¼-inch dice
3 tablespoons fresh cilantro, minced
2 tablespoons fresh mint, minced
2 tablespoons jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
For the grilled artic char:
6 6-ounce Arctic char fillets, skin on, scaled (You can substitute wild salmon or trout)
2 tablespoons extra light olive oil
Salt and pepper
Chipotle barbecue sauce
Jicama Salad
Mango-pineapple salsa