Spicy Salmon and evil protein

[Europa]

First post guys!

Spicy salmon
1-2 lbs fresh salmon
6-10 jalapeño peppers
4-6 habanera peppers
8 cloves garlic
1 tablespoon butter
1-2 tablespoons brown sugar
½ a cup of fresh cilantro
Extra virgin olive oil
1 lime
1 lemon
1 pair rubber gloves
1 oz bourbon
Aluminum foil
Pinch of sea salt

First wash the salmon over cold water. Place on cutting board and take a paring knife and place 1 inch slices in the meat about 2 inches apart. With a French knife take all the garlic cloves and using the knife press down on each clove (flat side of the knife). Remove the tough paper like skin and wash. Once this has been done then dice the garlic. Trick to the French knife is to rock it forward and back over the garlic.

Here comes the tricky part. The best method is to use the rubber gloves and do not touch anything that you do not want to get heat (this includes skin and especially your face). If you’re a brave soul then don’t worry about the gloves. Warning, the oil from the peppers will last for up to 6 hours on the skin.

Cut the both peppers in half. Depending on how much heat you like, either remove the seeds (this is where the serious heat comes from), or keep them when you dice the peppers.
Take two jalapeños and one habanera and slice them in half to be used when cooking the salmon. Remaining peppers to be diced.

Now take the peppers and add them to half of the diced garlic. Chop again, and take a pinch of the mix and stuff the pockets that were created in the meat. Grease the foil with the butter. Then take the meat and place it on the aluminum foil. Sprinkle the brow sugar over the meat and garnish with the sliced peppers. Place two sprigs of cilantro over the meat. Add the bourbon(the alcohol will burn off but leave the flavor of the bourbon).

I like to fold the aluminum foil up and grill but you can bake as well. For grilling, place burners on high and wait for the temp to max out. Turn off one side and place the salmon there and let cook for about 20 minutes. Great time to grill some veggies or You can bake the salmon at 375 for the same time. Make sure the meat flakes to the touch or it isn’t cooked.

Whilst the meat is cooking, take ¼ cup extra virgin olive oil, the remaining garlic, and the cilantro( pull the leaves off and chop – no stems) and place over medium heat for about 3 minutes( do not over cook, i.e. the cilantro is mushy). Add a pinch of sea salt. Take and place in a bowl.

Then, take meat and cut into 4 inch slices across the length of the meat. Place on top of brown rice and garnish with lemon and lime. Add sauce. (Rice is not needed …can use romaine lettuce or spinach). Either serve up, or take the remaining meat and let cool then put it in the fridge. The sauce can be chilled as well and is great for about 2 days. Enjoy. Not as hot as you think and definitely is not fishy. Can be used with other fish and this makes plenty of protein (95-190 grams) per pound.

[Boost n Juice]

Just curious...If you already using the hottest pepper out there, why bother with the jalapeño?

[rubix6]

ahh sounds dangerous!

[jsokcmo]

damn...sounds a little to spicey for me

[pip_squeek]

tried the recipe is very delicious as an extra i added some hot parika made it much tastier layed off the habanera peppers