Grilled Salmon with Jalapeno Pepper Puree

This is a super simple dish that you can whip up in minutes and is delicious! It works equally well with Tuna or Salmon. This can be cooked on a broiler inside, or if weather permits, grill it up outside on the barbeque!

If you are grilling, make sure that the grill is sufficiently oiled, as the fish will have a tendency to stick.

This recipe was adapted from Susanna Foo's Chinese Cuisine. 

Ingredients

2 salmon fillets, de-boned and scaled or 4 8 oz tuna steaks, about 1 inch thick 

3 Tablespoons olive oil

1 tablespoon Vodka

1 teaspoon freshly ground pepper

2 tablespoons miso (red or yellow)

1 tablespoon Jalapeno Pepper Puree

1 tablespoon finely chopped fresh lemon grass

1 tablespoon fresh lime juice
1 lemon, sliced thinly

2 tablespoons corn oil

Mix the olive oil vodka and pepper in a small bowl. Transfer to a plastic bag. 

Add the fish, tie up the bag with a little air and gently toss the mixture, so it coats the fish. Marinate at room temperature for around 10 minutes. By having all the marinade in the bag, it will concentrate the flavor and insure that the whole fish gets some of the flavoring agent. 

Meanwhile, mix the miso, jalapeno pepper puree, lemongrass and lime juice in a small bowl. Separate this mixture into 2 equal parts: one you will use to baste the fish while it is cooking, the other you can use as a dipping sauce after it is cooked. 

Preheat a broiler, with the rack 4-6 inches from the heat source. Place some aluminum foil on a cookie sheet. Pour a thin layer of olive oil on the aluminum foil. Lay the fish on the cookie sheet, skin side down (the orange flesh will face you). Salt and pepper the fish well. Place 6 or 7 thin lemon slices on the fish.













Gently flip the fish over, so the scale side is showing, with the lemons on the bottom. The lemons will help prevent the fish from sticking to the pan. Dabble some of the jalapeno pepper and miso mixture on the scales and, with a grilling brush, gently smear it all over the fish. Be sure to rub in the direction of the scales.  Broil for 3 minutes or until the skin is charred.

Now, this is the hard part. With 2 pancake turners, gently roll the fish over so it is flesh side up. Do this very carefully, because the fish can fall apart quite easily. Try to get your pancake turner under the lemons, as this will make it much easier.














Dollop some more of the jalapeno pepper and miso mixture on the flesh side of the fish, and spread it around with the basting brush. Make sure you are dipping into the same container that you previously dipped your brush into (you do not want to contaminate your jalapeno pepper puree).


Put it back in the boiler and broil for another 3 minutes.

The mixture should caramelize a bit and the fish should looked cooked on one side. 

Remove from oven and serve with the second portion of the jalapeno pepper puree. 

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