Jalapeño, Lime, and Ginger Grilled Salmon

By Leah Schapira

What do jalepeño peppers and herring have in common? Until last week, I couldn’t think of a thing.
Herring is traditionally thought of as a Jewish food. There is nothing intrinsically Jewish about herring, as it’s popular in many Eastern European cuisines. Still, herring reminds us of the Old World, kiddush in shul, “ayer kichlin” (egg crackers), and whisky. And it’s the most popular dish at the kiddush in shul.
What about jalapeño? Jalapeños originated in Mexico and are commonly used in Mexican, Cuban, and Chilean cuisines. Jalapeño peppers are about 3 to 3 ½-inch green chili peppers. They’re not too spicy, yet still pack a great punch if eaten with the seeds.
When I saw Spicy Jalapeño Herring at my local store and heard through the grapevine that it’s actually really good, I knew Jewish cuisine had evolved once again. When Poland and Mexico meet there is only one possible matchmaker, a Jewish one!
When Polish Jews and Mexican Jews meet in New York, there is only one thing that can happen: jalapeño herring.
Salmon is a very versatile fish that can be dressed with almost anything. Honey mustard, dill, teriyaki… but after a while everything gets boring. Jalapeño, though, is exciting. It’s a great way to add lots of flavor to your food without fat. Make sure you use fresh fish and you’ll be enjoying this recipe all summer long.

1 teaspoon finely grated lime rind
¼ cup lime juice (about 1 large lime)
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger
1 jalapeño pepper, seeded and finely minced
2 (6 ounce) salmon steaks or 4 salmon fillets

  1. Whisk together the lime rind, lime juice, oil, ginger, and jalapeño. Set aside a teaspoon of the mixture. Place salmon steaks in a dish just large enough to hold them. Pour remaining lime juice mixture over salmon and turn to coat.
  2. Marinate at room temperature for 15 minutes, turning once (do not marinate longer than 30 minutes or salmon will become mushy).
  3. Grease the grill. Preheat BBQ to medium-high. Grill salmon turning once, until cooked through, about 3 to 4 minutes on each side. The same can be done using a grill pan.

You can also broil the salmon about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.

  1. Remove to platter and spoon reserved lime juice mixture over salmon. Serve immediately.



For more great recipes, check out this weeks issue of Whisk by Ami