Grilled Orange Tequila Salmon Food

GRILLED TEQUILA SALMON

Steps:

• Grate peel from limes & place in a bowl.
• Squeeze out 1/2 cup juice from limes.
• Add to bowl along with tequila & oil.
• Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.
• Place salmon into large resealable plastic bag.
• To support the bag, place in a large bowl.
• Pour marinade over fish and seal bag.
• Let marinade for at least an hour--but preferably 4 hours.
• Lightly oil grill and turn BBQ to medium.
• Remove salmon from marinade & place directly on hot grill.
• BBQ, with lid closed, for about 7- 8 minutes per side or until a knife point inserted into the center of the salmon feels warm.
• While salmon is grilling, pour remaining marinade into a saucepan.
• Boil vigorously, uncovered, stirring often, until sauce is reduced by half--about 3 minutes.
• If you want a thicker sauce, add butter & whisk constantly for about another minute.

TEQUILA LIME GRILLED SALMON

Steps:

• Combine the cilantro, tequila, lime juice, triple sec, olive oil, garlic, pepper, and salt in a zip-top plastic bag or shallow dish. Add the salmon to the tequila marinade and turn to coat it in the liquid. Seal the bag or cover the dish and refrigerate for 1 hour, turning the salmon after 30 minutes. Preheat and grease the grill. Remove the salmon from the marinade. Place on the hot grill and cook for 8 minutes per inch of thickness (measure at the thickest part). Turn the fish once during the cooking time. Remove from the grill and serve immediately.

GRILLED ORANGE-TEQUILA SALMON

Steps:

• Place all ingredients, except the salmon, in a plastic bag and stir to combine.
• Add salmon and marinate in the refrigerator for 30-60 minutes.
• Preheat grill to medium heat.
• Add salmon, grill 7 minutes, turn fillets and cook 2-3 minutes or until centers are opaque.

GRILLED SALMON WITH FENNEL ORANGE SALSA

Steps:

• Make the salsa:
• In a bowl stir together the fennel bulb and leaves, the diced orange, the olives, the capers, the juices, and salt and pepper to taste.
• In a small bowl stir together the oil, the lemon juice, and salt and pepper to taste. Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.
• Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 5 minutes, turn it, and grill it for 3 minutes more, or until it is just cooked through. Arrange 4 of the radicchio leaves on each of 8 heated plates, put a piece of salmon in the center, and top it with some of the salsa.

GRILLED ORANGE AND BOURBON SALMON

Steps:

• Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
• Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
• Prepare grill or broiler.
• Remove salmon fillets from bag, reserving marinade.
• Place salmon on broiler pan coated with cooking spray.
• Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.

GRILLED ORANGE AND BOURBON SALMON FILLETS

Steps:

• In a bowl whisk together the first 8 ingredients.
• Pour into n a large heavy ziploc plastic bag.
• Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
• Place in the refrigerator for 2 hours.
• Remove the fillets from the bag and reserve the marinade.
• Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
• Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
• Season with salt and pepper.

GRILLED CITRUS SALMON

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

SIMPLE SUPPER: TEQUILA-ORANGE GRILLED SHRIMP

Steps:

• In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.
• In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
• Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

ORANGE-MARINATED GRILLED SALMON

Steps:

• Whisk together the fresh-squeezed orange juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl.
• Pour into a resealable plastic bag.
• Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
• Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the salmon from marinade, and shake off excess.
• Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.