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BBQ Salmon

 with Potato Salad and Vegetable Slaw

4  - 7 oz  Salmon Filets

Clayton Shurley's Rub

Clayton Shurley's BBQ Sauce

Salt and Black Pepper

Olive Oil for the grill

Sprinkle Salmon with the rub, salt, pepper, and BBQ sauce.

Turn on grill or start fire making sure grill is Hot before placing Salmon on Grill.

Rub grill with a rag and olive oil.

Place Salmon on grill with skin side up and brush with more BBQ sauce.

Let cook for 3 to 4 minutes on each side or desired doneness.

To finish the dish scoop a mound of potato salad and Cole slaw on to a plate.

Place salmon on top of the potato salad with the  Cole slaw next to it.  Serve with a lemon crown and enjoy with a cold one.

Country Potato Salad

2 pounds of red bliss potatoes, boiled and quartered

1 small red onion diced

2 ribs celery diced

1/2 carrot peeled and grated

4 hard boiled eggs, peeled and chopped

3 oz sweet relish, drained

3 oz yellow mustard

Salt & Black pepper to taste

In a bowl combine all ingredients and chill.

Vegetable Slaw with Sweet Vinaigrette

1/4 Head Green Cabbage core removed and Julienned

1/4 Head Red Cabbage core removed and Julienned

1/5 Red Bell Pepper seeded and Julienned

1/5 Yellow Bell Pepper seeded and Julienned

1 Celery Rib Julienned

1 Carrot Peeled and Julienned

1 Green Onion - green part only chopped in 1 inch lengths

Mix all vegetables in a bowl with some vinaigrette and chill.

Sweet Vinaigrette

1 cup olive oil

1/2 cup red wine vinegar

3 oz sugar granulated

1/4 oz dry oregano

1/4 oz Dijon mustard

1 Tsp garlic chopped

Salt & pepper to taste

Mix all indigents in a bowl and chill.