Tequila Lime Salmon Recipes

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.

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.

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

Steps:

• Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together.
• Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped.
• Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times.
• Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning.
• Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet "sandwich" in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and
• evenly distributed so as to press out the unwanted water.
• Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry.
• The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated.
• To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax.
• Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime.
• Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil .

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

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.