Margarita Salmon Recipes

MARGARITA SALMON

Steps:

• Thaw margarita mix just until slushy.
• Preheat barbecue to medium.
• In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix.
• Place salmon on a large platter.
• Spoon three-quarters of honey-margarita mix overtop.
• Sprinkle with dillweed.
• Let salmon stand at room temperature for 10 mins.
• Place salmon skin-side down on preheated barbecue.
• Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
• Don't turn salmon over.
• Grill from 6 to 10 more mins.
• Salmon is done when a knife tip inserted into centre feels warm.
• Remove from grill using 1 or 2 large wide spatulas.
• Insert between skin and flesh, leaving skin on grill.
• Gently place salmon on a large platter.
• Drizzle with remaining 2 T (30 ml) tequila.
• Garnish with lime and lemon slices.
• If serving at a buffet, keep fish whole and let guests help themselves.
• If making ahead, immediately refrigerate salmon after grilling.
• When cool, cover.
• It will keep well, covered, in the refrigerator up to 1 day.
• Serve cold.
• OVEN ROASTING: Prepare salmon as you would for barbecuing.
• Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450ºF (230ºC) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.

BAKED SALMON WITH GARLIC LIME BUTTER

Steps:

• Preheat your oven to 425 F. Line a baking sheet with parchment paper. Divide your salmon into 4 filets. Pat them dry and then drizzle them with olive oil - brush it all over. Season with salt and pepper to taste. Bake for 17 minutes or until internal temperature reads 145 F.
• You can use a blender to puree the lime juice, garlic, salt and pepper. Then slowly add the melted butter in with the motor running, and blend until it thickens - 15 to 30 seconds. (I simply whisked the lime juice, garlic, salt and pepper until combined. I used a frother to blend in the butter).

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA SALMON

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
• Preheat broiler. Remove salmon from bag, reserving marinade.
• Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.
• Garnish with lime slices, if desired.

MARGARITA SALMON

Steps:

• In a small bowl, combine the tequila, salt, paprika, lime juice, olive oil, and red pepper. Mix to combine.
• Place salmon fillets in a shallow baking dish.
• Generously brush marinade over fillets. Cover dish and refrigerate for at least 1 hour, but no more than 3 hours. The lime juice will start to cook the fish.
• Heat grill to medium.
• Place salmon fillets on grill and cook 8-10 minute or until fish just begins to flake, turning once.