11 salmon fillets
1 1/2 tablespoons olive oil
1 tablespoon dried white chile paste
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon paprika
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons coarse salt
1/4 cup horseradish
10 tablespoons cornstarch
Place salmon fillets in a paper bag with 8 airhole holes. Thread stuffed and cooked salmon onto the bags. Sand the edges to obtain a smooth tappet.
In a large bowl, combine oil, chile paste, garlic, oregano, salt, paprika, paprika, soy sauce, wine, Worcestershire sauce and 2 tablespoons salt. Mix thoroughly. Brush salmon with mixture to pull on all sides.
Grill over low heat 20 minutes, or until seafood is no longer pink and beginning to turn golden. Transfer to a serving bowl.