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  • Writer's pictureJoe Lindner

Jalapeno Wild Salmon and Asparagus

Joe's Phenomenal dressings are more than just salad dressing. Our Lemon Vinaigrette makes a great fish marinade! If you like spicy food, this recipe will be sure to please. It's so easy, a caveman can do it... and I'm not even selling car insurance!

Everybody loves salmon. It's inexpensive, flavorful, and hard to ruin.. Well, harder to ruin than many other types of fish that it. If you like spicy food, I think you're going to like how this comes out. If you want to make it a little more mild, you can leave out the sliced jalapenos. This recipe calls for the spicy version of our lemon vin, so even without them, it will still have a little bit of heat to it. As with any marinade, the key is to let it sit long enough for the flavors to really sink in. In this case, it's about 2 hrs.

"As with any marinade, the key is to let it sit long enough for the flavors to really sink in."

The Recipe

What better way to spend 2 1/2 hours than cooking dinner! Yay! Just kidding... it's more like 30 minutes and a bunch of waiting. What to do while your salmon is marinating? Sound like a great time to update your MySpace page.... or cruise the Internets.... or do some yard work... or not do that last one, ever. Well, whatever you do, be sure to let the salmon marinate for at least 2 hrs before cooking so you get all the flavor you can! Here's what we need:

2 5oz wild salmon portions

20 asparagus spears (or however many you want)

4 Tbsp of Joe's Phenomenal Spicy Lemon Vinaigrette

1 Tbsp of extra virgin olive oil (for marinade)

1 Tbsp of extra virgin olive oil (for asparagus)

3 Cloves of crushed garlic

1 tsp of black pepper

1 medium sized jalapeno pepper

1 medium sized lemon

1 tsp of Himilayan Salt

1 tsp of garlic powder

Joe's Phenomenal Parmesan Tomato and Basil Soup

Place the salmon portions in whatever pan you want to marinate in. It doesn't have to be oven safe, because we will be transferring them out of there beforehand, but it shouldn't be much larger than the fish portions. We want to mostly submerge them if we can. In a small bowl, combine the the olive oil and dressing and pour it over the fish. Add the garlic, and black pepper on top. Cut the lemon in half. Squeeze out one half over the top of the salmon, and slice the remaining portion into wheels and place on top along with the jalapenos. With a small spoon, baste the protein with some of the dressing on the container just to make sure it's all nice and wet. Cover, and refrigerate for at least 2 hrs.

Remove from the pan and place on a baking pan lined with aluminum foil. Preheat the oven and place on the top shelf and broil. Keep an eye on the oven. The broiler on it will cook fast and you don't want to overcook your fish. It should only take about 10 minutes, give or take. Meanwhile sautee' the asparagus in a medium pan on the stove top. Remember to preheat the pan to medium high heat, then add the olive oil, then add the asparagus just as the oil begins to ripple. Toss in the Himalayan salt, and garlic power. Again, be sure not to overcook our asparagus. It should be nice and firm, but not raw in the center. There ya go...Super simple, healthy, and delish! Bon Apetit!

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