MARGARITA SALMON
A nice, light, healthy summertime dinner. Salmon is marinated in a lime and honey mixture. And anytime I add lime to a dish, I want a margarita the size of my head to go with it!
Provided by ALLISONHALEY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 11.1 g, Cholesterol 69.8 mg, Fat 18.2 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 3.4 g, Sodium 94.4 mg, Sugar 9.2 g
MARGARITA
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.
MARGARITA
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 11
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.
CLASSIC MARGARITAS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
- Photograph my Andrew Mccaul
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
MARGARITA SALMON
I love salmon, and this simple grilled margarita salmon recipe from Chatelain magazine - August 2002 issue is one of the best ones out there yet. It's delicious when it's served hot, at room temperature or chilled with a squeeze of fresh lime.
Provided by bbgrl79ca
Categories Broil/Grill
Time 32m
Yield 9-12 buffet servings
Number Of Ingredients 7
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.
PERFECT MARGARITA
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Chill cocktail glass for 15 minutes. Pour coarse salt on a napkin or saucer. Hold each glass upside down, run a piece of lime around rim, then lightly twirl in salt; shake off any excess. In a glass pitcher mix liquors and juice with ice with a long-handled spoon. Pour drink into glass over a few ice cubes.;
MARGARITA SALMON
We love salmon in our family and this is an unusual way of serving it. I got this recipe from the Cooking Light archives
Provided by Abby Girl
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
- Preheat broiler. Remove salmon from bag, reserving marinade.
- Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.
- Garnish with lime slices, if desired.
Nutrition Facts : Calories 245.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 77.4, Sodium 417.3, Carbohydrate 3.3, Fiber 0.1, Sugar 2.3, Protein 34.6
MARGARITA SALMON
Of course, this marinade was inspired by the wonderful drink....the Margarita!! But, it compliments the salmon well!! Adpated from Cooking Club of America.
Provided by SkinnyMinnie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71, Fat 3.8, SaturatedFat 0.6, Cholesterol 21.9, Sodium 609.9, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 8.5
A GALLON OF MARGARITA'S
Make and share this A Gallon of Margarita's recipe from Food.com.
Provided by MARIA MAC
Categories Beverages
Time 20m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Mix ingredients together in gallon container. Don't forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.
Nutrition Facts : Calories 306.2, Fat 0.4, SaturatedFat 0.1, Sodium 18.4, Carbohydrate 104.4, Fiber 4.9, Sugar 25, Protein 4.9
PICKLED JALAPEñO MARGARITA
This is the easiest spicy margarita I've ever made. It doesn't require any muddling or infusing, just a splash of pickled jalapeño juice. It's spicy, so a little bit of juice goes a long way.
Provided by Bailey Fink
Categories Margaritas
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
- Strain into a glass filled with ice.
Nutrition Facts : Calories 298 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7.4 mg
PICKLE MARGARITA
Calling all pickle lovers, this one's for you! It's the perfect margarita for a hot summer's day. The fresh dill flavor is what makes it, so I recommend using fresh, refrigerated pickles instead of the ones in the pantry aisle.
Provided by Bailey Fink
Categories Margaritas
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
- Strain into a glass filled with more ice and garnish with a pickle slice.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 23.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 375.4 mg
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- Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
- While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
- Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
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