BBQ Tequila Salmon with Jalapenos

This summery BBQ Tequila Salmon with Jalapeños recipe featured on James' American Adventure. Sweet, savoury and fresh it is a truly wonderful dish that is great for sharing with friends!

Ingredients

  • 1 dried chipotle chili
  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 200ml tomato ketchup
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 4 tablespoons maple sugar or light brown soft sugar
  • 1 teaspoon English mustard powder
  • 2 limes
  • 4 tablespoons tequila
  • 6 tablespoons olive oil
  • 1 side salmon, pin boned and trimmed, approximately 1.5 kg
  • Sea salt and freshly ground black pepper
  • 14 small orange and red peppers
  • 6 jalapenos chillies
  • 2 avocados, stoned and sliced
  • 1 small bunch of coriander, leaves picked and chopped
To serve:
  • 1 lime (optional)

Method

The night before, put the dried chili in a bowl of cold water and leave to soak overnight.

The next day, preheat the barbecue: when the coals are silvery in colour it’s ready.

Drain the chipotle chili and chop. Put the onion in to a medium heavy-based flameproof pan, then add the garlic, ketchup, honey, molasses, maple sugar, mustard powder, lime zest and juice and the tequila. Stir everything together then place onto the rack of the barbecue and simmer until the sugar has dissolved. Do this on the hob over a medium heart if you don’t have a flameproof pan.

Brush about a third of the oil over the skin side of the salmon and season.

Place skin side down onto the barbecue and cook for 15 minutes, basting with some of the sauce. Sprinkle over half the chopped chilli and stir the rest into the sauce.

Drizzle the orange and red peppers and the jalapenos with the remaining oil, season and put onto the barbecue alongside the salmon and cook for 5–10 minutes until the skins have blistered and softened, turning halfway.

Spoon the remaining sauce over a large platter and top with the peppers and avocado. Lift the salmon onto a board and use a knife and fork to flake the salmon into large chunks. Place on top of the peppers and avocado and sprinkle over a little extra lime zest, if you like. Scatter with the coriander and serve.

Ingredients

  • 1 dried chipotle chili
  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 200ml tomato ketchup
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 4 tablespoons maple sugar or light brown soft sugar
  • 1 teaspoon English mustard powder
  • 2 limes
  • 4 tablespoons tequila
  • 6 tablespoons olive oil
  • 1 side salmon, pin boned and trimmed, approximately 1.5 kg
  • Sea salt and freshly ground black pepper
  • 14 small orange and red peppers
  • 6 jalapenos chillies
  • 2 avocados, stoned and sliced
  • 1 small bunch of coriander, leaves picked and chopped
To serve:
  • 1 lime (optional)

Method

The night before, put the dried chili in a bowl of cold water and leave to soak overnight.

The next day, preheat the barbecue: when the coals are silvery in colour it’s ready.

Drain the chipotle chili and chop. Put the onion in to a medium heavy-based flameproof pan, then add the garlic, ketchup, honey, molasses, maple sugar, mustard powder, lime zest and juice and the tequila. Stir everything together then place onto the rack of the barbecue and simmer until the sugar has dissolved. Do this on the hob over a medium heart if you don’t have a flameproof pan.

Brush about a third of the oil over the skin side of the salmon and season.

Place skin side down onto the barbecue and cook for 15 minutes, basting with some of the sauce. Sprinkle over half the chopped chilli and stir the rest into the sauce.

Drizzle the orange and red peppers and the jalapenos with the remaining oil, season and put onto the barbecue alongside the salmon and cook for 5–10 minutes until the skins have blistered and softened, turning halfway.

Spoon the remaining sauce over a large platter and top with the peppers and avocado. Lift the salmon onto a board and use a knife and fork to flake the salmon into large chunks. Place on top of the peppers and avocado and sprinkle over a little extra lime zest, if you like. Scatter with the coriander and serve.

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James Martin’s American Adventure

"So why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France - and now Japan - as culinary centres, but America, really? You would be wrong, very wrong to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer!"