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. 

Jalapeno Pepper Puree

I got this recipe from Susanna Foo's book Chinese Cuisine.

This is a really great condiment to have around. I use it on grilled meats, game and seafood. You can use it as a base sauce and then add other ingredients to it as needed.

Ingredients
1 LBS jalapeno peppers, stems removed with seeds
1 large garlic head, cloves separated and peeled (10-15 cloves)
1/2 cup olive oil
2 teaspoons of kosher salt


1. Preheat oven to 350 degrees F
2. Place jalapeno peppers and garlic cloves in the shallow baking pan in a single layer. Spoon the oil all over the peppers, turning the peppers as needed to make sure they are covered in oil.
3. Roast for 30 minutes. Turn and roast for an additional 30 minutes, or until the garlic and peppers are very soft.
4. Cool and transfer to a food processor.
5. Puree.
6. Transfer to a jar and add the salt. Stir in the salt.

This keeps for 1 month in the refrigerator or 6 months frozen (if you freeze, i recommend putting it in tuperware).

Grilled Pork with Jalapeno Pepper Puree

I love barbecue!

I like to marinate my meat in a combination of soy sauce, garlic and honey. I usually try and marinate anything in a zip lock bag, I found it imparts more flavor onto meat that in a dish. I guess this is because in a bag, the juices enter in from all sides,whereas in a dish, you constantly have to flip every 30 minutes or so.

I got this recipe straight from Susanna Foo's Chinese Cuisine.

Its delicious and fantastic!!

You can either cook with a gas barbecue or a charcoal barbecue. I prefer charcoal, as it imparts a delicious flavor to meat and gives for a nice "slow" grilling cycle. If you choose to use a charcoal barbecue, use a chimney starter, not lighter fluid. Also, use natural charcoal, not lighter infused charcoal. There is no need adding chemicals to your diet and it is better for the environment!

Ingredients
2 lbs boneless pork loin, 1/2 inch thick

A
2 tablespoons chopped fresh cilantro leaves
2 garlic cloves, minced

1 tablespoon minced fresh lemon grass

2 tablespoons Jalapeno Pepper Puree 

1/2 teaspoon roasted Sichuan peppercorns

B
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons honey


Combine A in a food processor or blender and puree.

Add B and process until all the ingredients mix together and form a paste. Transfer to a small bowl and set aside.

Slice the pork loin thin, to about 1/2 inch thick. It might be easier to chuck it in the freezer for a 30 minutes or so to cut it. Alternatively, have your butcher cut it to 1/2 inch thick. Place the meat between 2 sheets of wax paper. Pound the slices until they are about 1/4 inch thick. (You can use the back of a cleaver and your hand to do this).

Take a 1/4 cup of the puree and set aside. You can use this as a topping for the dish when it is done.

Spread the remaining puree all over the meat. Refrigerate for at least 3 hours. The longer you can let it sit in the fridge, the better it will taste (maximum of 12 hours).

Once you are ready to grill the pork, remove it from the fridge and let it come up to room temperature (about 30 minutes). In the meantime, fire up your BBQ! If you are using slow burning charcoal and a chimney starter, it will take a good 40 minutes to get the coals nice and hot.

Grill to desired doneness! Serve with the reserve marinade.