Recipe: Orange Jalapeño Saki Salmon
2 pounds wild salmon (skin left on)
Ohana POKE seasoning
- 1/3 cup extra virgin olive oil
- 1/3 cup unfiltered saki
- 1/4 cup Limoncello (or best quality lemonade)
- 3 tablespoons orange marmalade
- 2 tablespoons chopped candied ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly grated ginger
- 2 teaspoons crushed preserved lemon
- 2 teaspoons Asian fish sauce
- 2 green onions (scallions); sliced thin
- 1 large red Jalapeño pepper; sliced thin (seeds shaken out)
- juice and zest of two oranges; plus extra for garnish
- juice and zest of one lime; plus extra for garnish
Heat barbecue to high heat.Sprinkle salmon with Ohana Poke seasoning and transfer to a glass baking pan (skin side down).
Whisk all marinade ingredients together (saving a few jalapeño rings for garnish) and pour over salmon.
Allow to stand at room temperature (turning a couple of times) for no longer than 15 minutes (the citrus in the marinade with start to break down the
meat of the fish if marinated longer).
Remove salmon from marinade (reserving liquid) and place meat side down on the barbecue; turning heat down to medium. Close lid and cook for 7-8 minutes.
Turn fish over, lower heat slightly and spoon remaining marinade over salmon; cook for an additional 14-16 minutes (lid of barbecue closed). Turn off barbecue allowing fish to rest for an additional 5 minutes or so.
Remove salmon with a metal spatula (skin will stay on the grill) and transfer to a heated platter.
Serve with orange and lime wedges.
*The cooking times may vary depending upon how thick the fish is.