Well it’s 2016 and after all that fancy festive cooking, I was thinking, what better way to start the year than by preparing a simple but slightly exotic dish with a bit of heat that’s fast and simple to make from the most common ingredients?
This recipe comes courtesy of my good friend Lenie, who served it as part of a meal I had in Lincoln, Massachusetts with her family over the New Year’s Eve weekend and it’s a really great way to cook salmon: Winter, Spring, Summer or Fall!
Ingredients (serves up to 4)
- 1.5 lbs of salmon loin (skin on or off, it doesn’t matter)
- 3 x jalapeno peppers / or regular green chili peppers sliced lengthwise
- 1/4 cup of olive oil
- 1 tsp of paprika
- A handful of fresh cilantro / coriander to garnish
- Salt and pepper to season
- Pour the olive oil into a baking dish
- Cut the salmon horizontally into equal pieces
- Lay the salmon in the oil flesh side up and place the jalapeno peppers seed side up alongside each salmon slice
- Then sprinkle each piece of fish with the paprika, salt and pepper and turn them over in the oil once, in one motion, so the seasoned side is dipped in the oil and returned to original flesh side up
- Season again with a pinch more salt and pepper and let the dish stand for around 15 minutes for the flavors to percolate into the oil
- Then cook the uncovered fish dish at 350 f / 150 c for between 25 – 30 minutes, depending on the thickness of the salmon
Garnish with the cilantro and serve immediately !
This dish with its subtle spicy flavor washes down well with a nice cold fresh tasting medium beer. I had mine with the very pleasant Fisherman’s Pils from Cape Ann Brewing Co. of Cape Ann, Massachusetts. With its dry citrus notes and a very slightly peppery after taste, it worked perfectly with the fish