Margarita Salmon Aunt Jans Recipte Recipes

MARGARITA SALMON

Steps:

• Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
• Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
• Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

ALMOST AUNT SANDY'S SWEET AND SOUR SALMON

Steps:

• Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
• In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
• Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.

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.

MARGARITA SALMON (AUNT JAN'S RECIPTE)

Steps:

• Mix together well all of the liquid and seasoning spices and brown sugar. Place salmon fillets skin down in a sealable dish or plastic bag and pour marindade over the fish. Let stand for at least 2 and up to 4 hours. Grill the salmon skind side down to desired finish; we like ours medium.