Friday, June 01, 2007

BBQ Lime and Jalapeno Salmon On Spinach

Okay, it looks like all my other Salmon recipes, but I promise the taste says it all! This one packs a punch!

BBQ Roasted Lime & Jalapeno Salmon Filets on Spinach
Prep Time: 5 minutes
Roasting Time: 20 minutes

Serves 2

2 salmon filets, skin on
Zest and Juice of half a lime
½ jalapeno pepper, seeded and finely chopped (use the whole pepper if you like yours hot)
Sweet paprika ( just a sprinkling)
1 large bag of baby spinach
2 cloves of garlic, minced
Salt & pepper to taste
1 tbsp balsamic vinegar
Olive oil for the pan (just a bit)

1. Preheat the BBQ

2. On the flesh side of the salmon, sprinkle the lime zest, jalapeno peppers and paprika and squeeze some lime juice over it.

3. Set the BBQ to medium high heat and cook, skin side down directly on the BBQ grills. It will start to char after about 5 minutes or so. If you’re lucky enough to have two heat controls, turn one off and move the salmon (gently, you don’t want to have the fillets fall apart) over the side with no flame. This indirect heating method, cooks the fish like roasting in a 400°F/200°C oven. The added bonus, besides not heating up your kitchen on a hot day, is the wonderful char taste on the skin that you’d discard anyway.

4. In the meantime, in a large skillet, sauté the spinach in a little olive oil until the it’s wilted. Add garlic to the pan and toss until the fragrance hits you – just a minute or so. All this can be done when the salmon is just about ready, since the baby spinach wilts in a few minutes at most. Add a tablespoon of balsamic vinegar, salt and pepper to taste and toss until all the liquid is absorbed.

5. Place the spinach mixture on plates and place the salmon filet on top. I slip the salmon off the skin before I plate it, but you don’t have to.

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