Margarita Salmon Recipes

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.

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.

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.

Steps:

• Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
• Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.
• Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

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.

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.

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.

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.