Margarita Salmon Aunt Jans Recipte Recipes

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

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.

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.

MARGARITA

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

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.