Ingredients

• Barbecue Sauce:
• 2 tbsp vegetable oil
• 1 cup minced onion
• 2 large garlic cloves, minced
• 1 tsp fresh thyme leaves
• coarse salt
• 1 tbsp sugar
• 2 tbsp water
• 1 tbsp red wine vinegar
• ½ cup clam juice
• 1 cup ketchup
• 1 tsp Tabasco sauce
• 1 tsp Worcestershire sauce
• freshly ground black pepper
• Salmon:
• 6 True North Salmon skewers
• Carrot Ginger Slaw
• 3 cups shredded carrots
• 1 tbsp grated fresh ginger
• 3 tbsp rice vinegar
• 1 tbsp vegetable oil
• ½ tsp ground toasted coriander seeds
• coarse salt

Directions

1. Barbecue Sauce:
2. You can make this well in advance. It will keep for days in the refrigerator. Alternately, you can use store bought BBQ Sauce and skip these steps altogether.
   
   Heat a medium saucepan over medium-high heat.
3. When the pan is hot, add the oil, onion, garlic, thyme and a pinch of salt, and cook, stirring often, until the onion is softened but not browned, about 5 minutes.
4. Combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the resulting caramel is dark amber.
5. Add the vinegar and clam juice, and boil until the caramel has dissolved.
6. Add the clam juice mixture to the onions, along with the ketchup, Tabasco, Worcestershire and white pepper to taste.
7. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool.
8. Cover and refrigerate for one to four hours.
9. Carrot Ginger Slaw:
10. Toss the carrots with the ginger, vinegar, oil and coriander.
11. Season with salt and toss again.
12. Cover with plastic wrap and refrigerate for 1 hour before serving.
13. Salmon:
14. You can purchase True North Salmon skewers at your local grocery store.
    Put the skewers in a baking dish or plastic container large enough to hold the skewers, and pour on the cooled barbecue sauce. Use your hands to make sure that the salmon is covered with the sauce.
15. Prepare a grill. When the coals are hot, or when the grill has reached its maximum temperature, you are ready to cook the fish.
16. Brush the grate with vegetable oil just before placing the skewers on to cook.
17. Grill the salmon for about 1½ minutes per side.
18. Remove to a plate and brush with any extra sauce.
19. Place a small mound of the slaw on a plate and lean the brochette on the slaw. Garnish with chips of your choice for crunch and some fresh thyme leaves.