Tequila Lime Salmon Aka Margarita Salmon 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.

TEQUILA LIME SALMON (AKA MARGARITA SALMON)

Steps:

• Place salmon fillets in a casserole dish. Pour liquid margarita mix and tequila over salmon fillets. Sprinkle with parsley and chives. Pour zest and juice of one lime over fillets. Marinate overnight or for as long as possible.
• Preheat oven to broil at 450 degrees F. Mix sour cream, parsley, chives, salt and pepper and zest and juice of second lime to make the cream sauce.
• Melt butter in a saucepan. Pour out half of the margarita mix so there is a shallow layer of liquid just covering the salmon fillets. Broil for 8 minutes, basting the tops of the fillets with melted butter every 2 minutes.
• After 8 minutes remove and plate fillets. Spread cream sauce over fillets. Serve over a bed of brown rice.

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 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.

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.

CLASSIC MARGARITA

Steps:

• Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered.
• Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold.
• Strain the mix into the prepared glass over fresh ice. Serve with a wedge of lime.

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.

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.

THE CLASSIC MARGARITA

Steps:

• Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.