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1
Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper.
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2
Transfer to a small bowl, cover and refrigerate for 30 minutes.
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3
Remove from refrigerator 15 minutes before using.
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4
For the salad:
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5
Heat the grill to high.
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6
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.
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7
If any water remains, place in a fine sieve and press down on it.
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8
Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
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9
Grill the vegetables on the grates of the grill in a single layer.
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10
Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes.
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11
Remove the skin, seeds and core and coarsely chop.
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12
Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side.
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13
Remove from the grill and cut crosswise into 1/2-inch thick slices.
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14
Grill the asparagus for 3 to 5 minutes per side or until just crisp tender.
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15
Remove from the grill and cut on the bias into 1/2-inch pieces.
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16
Grill the tomatoes until charred all over and just tender, about 5 minutes total.
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17
Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur.
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18
Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl.
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19
Add the dressing to the salad and toss to combine.
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20
Let sit at room temperature until serving.
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21
For the Barbecue sauce:
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22
Heat the oil in a medium saucepan over medium heat.
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23
Add the shallots and garlic and cook until soft, about 4 minutes.
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24
Add the wine, increase the heat to high and cook until reduced to about 1/2 cup.
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25
Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes.
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26
Transfer to a bowl and let cool slightly.
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27
For the salmon:
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28
Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat.
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29
Brush salmon on both sides with canola oil and season with salt and pepper.
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30
Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds.
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31
Remove from the grill, place on a platter and brush with more of the sauce.
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32
Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet.
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33
Garnish with parsley leaves and serve.
