For the hazelnut butter:
Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.
For the salad:
Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it.
Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total.
Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.
For the Barbecue sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.
For the salmon:
Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1460.45 Kcal (6115 kJ)
Calories from fat	974.43 Kcal
		% Daily Value*
Total Fat	108.27g	167%
Cholesterol	117.47mg	39%
Sodium	861.57mg	36%
Potassium	952.05mg	20%
Total Carbs	89.16g	30%
Sugars	28.26g	113%
Dietary Fiber	10.03g	40%
Protein	17.95g	36%
Vitamin C	104.8mg	175%
Vitamin A	1.2mg	40%
Iron	17.3mg	96%
Calcium	180.7mg	18%

Amount Per 100 g
Calories	190.03 Kcal (796 kJ)
Calories from fat	126.79 Kcal
		% Daily Value*
Total Fat	14.09g	167%
Cholesterol	15.29mg	39%
Sodium	112.11mg	36%
Potassium	123.88mg	20%
Total Carbs	11.6g	30%
Sugars	3.68g	113%
Dietary Fiber	1.31g	40%
Protein	2.34g	36%
Vitamin C	13.6mg	175%
Vitamin A	0.2mg	40%
Iron	2.2mg	96%
Calcium	23.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Smoked Ribs with Carolina-Style BBQ Sauce (Bobby Flay)

Ancho chili powder, Spanish paprika and 33 more..
Texas Dogs

Canola oil, Spanish onion, coarsely chopped and 26 more..
Texas Dog (Bobby Flay)

Kosher beef hot dogs and 28 more..
Breast of Duck with Port Sauce

Dry red wine, Balsamic vinegar, Soy sauce and 18 more..
Low-Country Barbecue Sauce (Mustard Based)

Garlic, minced, Green bell pepper, chopped and 14 more..