Grilled tequila salmon
5
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
2 to 3 limes
1/3 cup tequila
1/4 cup olive oil
2 jalapenos, seeded
2 tsp granulated sugar
2 tsp chili powder
1/2 tsp salt
4 salmon steaks, each about 1 1/2-in. thick, or 1 kg salmon fillet
1 tbsp cold butter, optional
Instructions
Grate peel from limes and place in a bowl. Squeeze out 1/2 cup juice. Add juice to peel along with tequila and oil. Finely chop peppers and stir into lime mixture along with sugar, chili powder and salt.
Place salmon steaks in a large resealable bag. To support bag, place in a large bowl. Then, pour marinade over fish and seal bag. Refrigerate for at least 1 hour or preferably 4 hours.
To barbecue, lightly oil grill and turn barbecue to medium. Remove salmon from marinade. Place directly on hot grill. Barbecue with lid closed for about 7 to 8 minutes per side, or until a knife point inserted into centre of salmon feels warm. Salmon can also be cooked under the broiler for the same time or baked, uncovered, at 425 F (200 C) for about 15 minutes.
While salmon is grilling, pour remaining marinade into a saucepan. Boil vigorously, uncovered, stirring often, until sauce is reduced by at least half. This will take about 3 minutes of boiling. If you want to thicken sauce, add butter to boiling sauce and whisk constantly for about 1 minute. Pour over salmon steaks on platter.
Nutrition (per serving)
Calories 446, Protein 40.9g, Carbohydrates 6.1g, Fat 26.7g.
A decadent marinade of lime, tequila and jalapeños keeps B.C. cooking teacher Jane Baily's steaks moist and gives them a real Mexican kick--cha-cha-cha!
Tequila
A pale rum-colored Mexican liquor, tequila is made from agave-plant sap. Sold in most liquor stores, its zippy taste provides the base for margarita cocktails.
