MARGARITA SALMON
I love salmon, and this simple grilled margarita salmon recipe from Chatelain magazine - August 2002 issue is one of the best ones out there yet. It's delicious when it's served hot, at room temperature or chilled with a squeeze of fresh lime.
Provided by bbgrl79ca
Categories Broil/Grill
Time 32m
Yield 9-12 buffet servings
Number Of Ingredients 7
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
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Blend together lime, salt and sugar in a small blender or mini food chopper.
MARGARITA SALMON
Of course, this marinade was inspired by the wonderful drink....the Margarita!! But, it compliments the salmon well!! Adpated from Cooking Club of America.
Provided by SkinnyMinnie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71, Fat 3.8, SaturatedFat 0.6, Cholesterol 21.9, Sodium 609.9, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 8.5
SALMON WITH WARM PASSION-FRUIT VINAIGRETTE
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
- Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
- Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar, and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
- Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.
MARGARITA SALMON
We love salmon in our family and this is an unusual way of serving it. I got this recipe from the Cooking Light archives
Provided by Abby Girl
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 245.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 77.4, Sodium 417.3, Carbohydrate 3.3, Fiber 0.1, Sugar 2.3, Protein 34.6
MARGARITA SALMON
Categories Fish
Number Of Ingredients 7
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 350 degrees F (220 degrees C). Season the salmon with salt and pepper. Bake for 30 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.
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