Grilled Tequila Salmon Recipes

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 CURED SALMON

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

MARINATED GRILLED SALMON

Steps:

• Place marinade in a ziplock bag and mix to combine.
• Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
• Take out of fridge 30 minutes prior to cooking.
• Remove salmon onto plate, allowing excess marinade to drain off.
• Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
• Pour into bowl/jug (some used for basting, some for serving).
• Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
• Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
• Cook for 3 minutes or until golden, then use tongs to carefully turn.
• Brush the flesh with Sauce, then close BBQ lid.
• Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
• Transfer salmon to plate and serve with remaining Sauce.

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.

TEQUILA SALMON

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes. TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve. Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TEQUILA LIME SALMON

Steps:

• Take the Lime and cut it in half.
• Take one half and squeeze the lime in a bowl.
• Mix in 1/8 cup or more Tequila.
• Chop up some fresh dill and add it to the mixture.
• Take your salmon steak and baste it with the mixture.
• Then take the Mixture and pour it in a piece of foil with the edges folded up.
• Take your salmon steak and put it over the mixture.
• Then take the other half of the lime and slice it into small slices and lay them on top of the Salmon.
• Take some spriggs of dill and lay them on top of the lime.
• Wrap the salmon up in the foil.
• Bake in the oven at 400 degrees for 20 minutes.