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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup tequila |
||
| Calories 326 | ||
| Calories from Fat 222 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.7g | 37% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 13.8g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 363mg | 15% | |
| Potassium 436mg | 12% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.0g | ||
| Protein 20.4g | 40% | |
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Grilled Tequila Salmon
By: CountryLady
Mar 27, 2003
This recipe comes from British Columbia cooking teacher Jane Baily. The steaks are moist with a real Mexican kick. Add green rice, a side salad, make the Margaritas and let the party begin!!!
SERVES 4
Ingredients
- 2-3 limes
- 1/3 cup tequila
- 1/4 cup olive oil
- 2 jalapeno peppers, seeded
- 2 teaspoons sugar
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 4 salmon steaks, each about 1 1/2 inches thick or 2 lbs salmon fillets
- 1 tablespoon cold butter (optional)
Directions
1
Grate peel from limes & place in a bowl.2
Squeeze out 1/2 cup juice from limes.3
Add to bowl along with tequila & oil.4
Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.5
Place salmon into large resealable plastic bag.6
To support the bag, place in a large bowl.7
Pour marinade over fish and seal bag.8
Let marinade for at least an hour--but preferably 4 hours.9
Lightly oil grill and turn BBQ to medium.10
Remove salmon from marinade & place directly on hot grill.11
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.12
While salmon is grilling, pour remaining marinade into a saucepan.13
Boil vigorously, uncovered, stirring often, until sauce is reduced by half--about 3 minutes.14
If you want a thicker sauce, add butter & whisk constantly for about another minute.
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Featured Reviews for This Recipe
From: ChicagoRN
On Aug 16, 2008
This was a very tasty salmon dish! In the future I will stick with the juice of 2 limes (at most!) as I used 3 today and it was a bit lime-ey for us. I only had one jalapeno so I added crushed red peppers to the marinade to offset the heat. I followed everything else as stated. Wonderful...flavorful. Paired it up with corn on the cob and Easy Salsa Rice. YUMMY meal!!!!
From: Bonnie G #2
On Jun 1, 2008
Guess this recipe doesn't need additional reviews but had to add my own to it. This is a wonderful blend of flavors, loved by both my DH and me. It was easy to follow and took no time at all. We served with hot fetticuni pasta that we poured the thickened glaze over, a glass of great Merlot and it was a dinner to remember. Thanks for posting a great recipe.
From: evelyn/athens
On Aug 20, 2003
wow, what a great way to do salmon. DH and I were both really impressed by the taste. I served the salmon on plates of baby greens and used the sauce as the dressing - it was perfect. A must-try.
From: Sue L
On May 19, 2003
I think anyone who doesn't grill this dish this summer will really be missing out! The fish has a suprisingly gentle citrus flavor that goes well with the sauce, that has a little bit of a bite from the jalapeno (but not too hot!) Thanks so much for this great easy recipe!
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