Here's one we used to do at work. It's great. This recipe is from the "Dinosaur BBQ Cookbook".
Mutha Sauce
Yields: 3 - 3 ½ c
2 T vegetable oil
½ c minced onion
¼ c minced green pepper
1 small (canned) jalapeno pepper, seeded and minced
Pinch each salt and black pepper
1 T minced garlic
One 15 oz can tomato sauce
1 c Heinz ketchup
½ c water
¼ c + 2 T Worcestershire sauce
¼ c cider vinegar
2 T lemon juice
2 T molasses
2 T cayenne pepper sauce, such as Louisiana Brand Hot Sauce
2 T spicy brown mustard
¼ c + 2 T c dark brown sugar, packed
1 ½ t chili powder
1 t coarsely ground black pepper
¼ t ground allspice
1 ½ t liquid smoke, optional
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños, and give them a stir. Season to taste with salt and pepper, and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat to a simmer. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Cover and refrigerate.
Poached Salmon with Dill BBQ Sauce
Serves: 4
Two 8 - 10 oz boneless salmon fillets
Salt and pepper, to taste
2 T butter
3 T garlic, mined
1 T ginger, minced
1 ½ c dry white wine
1 c water
1 c Mutha Sauce, in all
6 sprigs fresh dill
6 fresh sage leaves
1 T black peppercorns, whole
1 ½ t whole mustard seeds
1 T Dijon mustard
1 T chopped fresh dill
Black pepper, to taste
Season fish with salt and pepper to taste. Use a pan big enough to hold all the fish fillets at once. Melt the butter over medium heat. Add the garlic and ginger and let it sweat for 2 minutes. Do not brown the garlic and ginger.
Add the wine, water, and ½ c of the Mutha Sauce. Add the dill, sage, peppercorns, and mustard seeds. Bring to a boil. Immerse the salmon, skin-side down. Bring to a bubbly boil for 30 seconds. Cover loosely with a lid and lower the heat. Simmer 10 - 15 minutes, or until done. Strain the sauce into another pan. Turn the heat to high, and boil. Reduce for 2 minutes. Add the Dijon mustard, remaining Mutha sauce, dill, and pepper. Whisk to combine.
Divide the salmon into 4 equal portions, and plate it with a little of the reduced sauce over top.