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Grilled salmon
gets a spicy kick

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This dish was prepared by Walter Kaneshiro of Queen's Medical Center on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Marinated Peppercorn Salmon

4 salmon fillets
2 teaspoons vegetable oil
Cracked black peppercorns
>> Marinade:
3/4 teaspoon ground allspice
3/4 teaspoon ground cumin
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons honey
2 green onions, chopped
3 tablespoons chopped cilantro
2 finely chopped, seeded jalape–o peppers,
2 garlic cloves, peeled and minced
3 tablespoons low-sodium soy sauce

To make marinade: Mix allspice and cumin together in a shallow dish. Stir in lime and orange juices. Add remaining ingredients and stir to combine.

Add fish to marinade. Cover and marinate in refrigerator no more than 30 minutes, turning once.

Prepare grill or preheat broiler.

Remove fish from dish; sprinkle with peppercorns. Place fish on grill rack or broiler pan coated with cooking spray. Cook 15 minutes. (Fish may also be sautˇed.)