Grilled Jerk Salmon Filet
Yield - 8 Dinner Servings or 50 as an Hors d'oeuvres
1 LARGE (about 4 to 5 lbs) SALMON FILET (skin and all belly bones removed)
2 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1 TBSP DRIED DILL WEED
2 TSP KOSHER SEA SALT
1 TBSP SOY SAUCE
2 TBSP FRESH MINCED GARLIC
2 TBSP BROWN SUGAR
1/4 CUP TEQUILA
8 OUNCE FROZEN MINUTE MAID LIMEADE
Wash the leeks with plenty of cold running water. Leeks have a tendency to retain dirt in the center of the bulb, you must insure that all dirt and sand have been washed away. Slice off the very bottom of the roots. (BTW, they can be planted and many will re-grow) Cut very thin slices (about 1/16 inches thick!) of the white and yellow portions of the bulb, retain the green leafy part of the leek on the side. Now press out the cut medallions so that that rings of the leek are exposed.
Run your fingers over the meat of the filet, insure that all belly bones have been removed. Wash the filet in cold water and pat dry with a paper towel.
Choose a two quart mixing bowl and combine all of the ingredients of the marinade then whisk together. Use a large sheet pan or shallow baking dish to marinate the filet with the Limeade, seasonings and leek rings for a minimum of 1 hour but not more than 6 hours.
Use a bar-b-que pit that has a cover (Your choice gas, electric or coals). Preheat pit to maximum setting. Once the pit is hot and there are no open flames, clean grating with a wire brush.
Arrange leek greens on grill in a tight, long pattern about the length of the filet. Place the salmon filet on top of the leek greens, next pile the leek rings on top of the salmon filet. Ladle 2 -3 TBSP on to the coals to increase the humidity in the pit, quickly cover, cook for 10 - 14 minutes.
Try not to open the lid, but do so if you see a fire and extinguish. The best indication that the filet is done is when the leek rings lightly brown.
Use a sauce pan and poach the remaining marinade to kill any bacteria
and slightly thicken to a sauce. (Thanks, Chef Hunter!)
Ask for help with this, you want to have someone holding the platter, and a couple of friends with large spatulas, Use the spatulas to pick up everything from the grill at once, the burnt leeks, salmon filet and leek rings. Try not to break up the filet. pour the poached marinade over the filet, garnish with fresh lime wedges and dollops of wasabi paste.
This is the dish that I cooked with the Spicy Ladies, it was a hit!! Also this is the dish that I cooked in the 2006 Greater Algiers BBQ Cook-off and won in the Anything Goes Category!
As I said above the rings are a great indicator as to the doneness of the fish. The outer edges should be browned, and somewhat over-done while the thick center portion should be medium rare. In that way 8 of your guests can have a selection as to how they like it!
This dish is also a great hors d'oeuvres, it can be served warmed or chilled, just add a basket of toast points!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - March, 2017 Aurora Catering, Inc. All rights reserved.
Revised: March 23, 2017.