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Marinate salmon in beer and lime juice for 1 hour. Combine in food processor garlic, pepper, jalapenos, and salt. Make into a paste. Slowly add vinegar and blend. Remove from food processor and stir in olive oil. Set aside. Add salmon, its marinade, and the garlic paste to a dutch oven. Allow to cook for 1 minute then flip fillets. Drizzle with sherry. Add green onions and stock. Allow the liquid to reduce by half. Carefully flip the fillets and add remaining ingredients. Cover and cook for 6 minutes. Stir gently and serve.
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