Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Seafood : Tequila Salmon

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Tequila Salmon

Contributed by: News Canada

In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon.

From Weber's Big Book of Grilling

Webers Big Book of Grilling

Ingredients:

  • For the marinade:

    • 1/3 cup fresh orange juice
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons tequila
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon minced jalapeño pepper, with seeds
    • 1 teaspoon granulated garlic
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cumin
    • 4 salmon fillets (with skin), about 6 ounces each and 1 inch thick

  • For the dressing:

    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon fresh lime juice
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 handfuls mixed salad greens (3 to 4 ounces)
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh cilantro leaves, divided

Directions:

Direct/Medium

To make the marinade: In a small bowl whisk together the marinade ingredients.

Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.

To make the dressing: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.

Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.

Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.

Serving Size: Makes 4 Servings


 Search
 Categories
 Featured

 Links

 • Send an eCard
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright © 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com