Grilled Salmon with a Tequila-Infused Kick

Posted on July 31, 2012

When we think tequila we think margarita. We don’t ordinarily think of this Mexican spirit – made from the blue agave plant – as a pantry ingredient. But we’re changing our view after coming across this tequila-infused recipe for grilled salmon. It’s perfect for a warm summer evening – and you won’t need your stove. (Click here to see the recipe.)“In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon,” Jamie Purviance and Sandra S. McRae write in their fine book, Weber’s Big Book of Grilling (Chronicle Books, 2001).

The citrus is freshly squeezed orange juice, used in a marinade for the salmon. The marinade includes freshly chopped cilantro, minced jalapeno pepper, garlic, and cumin,

The salmon spends 30 to 45 minutes in the marinade before hitting the grill. The salmon is paired with a salad of mixed greens, cherry tomatoes, and cilantro.  It’s dressed with a combination of extra virgin olive oil, freshly squeezed lime juice, and chili powder. You could use one of our more robust oils – such as Arbosana or Miller’s Blend – to pair with this spicy dressing. (Click here to see the recipe.)

And, if you’re a tequila lover, you could mix up some margs to serve with the salmon!

Bon appétit,

Your friends at California Olive Ranch

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Tequila Salmon

Tequila Salmon

Chef's Note: In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon.

For the Marinade

• 1/3 cup fresh orange juice
• 3 tablespoons California Olive Ranch extra-virgin olive oil
• 3 tablespoons tequila
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced jalapeno pepper, with seeds
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 4 Salmon Fillets (with skin), about 6 ounces each and 1 inch thick

For the Dressing

• 3 tablespoons California Olive Ranch extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 handfuls mixed salad greens (3 to 4 ounces)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves, divided

To make the marinade: In a small bowl whisk together the marinade ingredients.
Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.
To make the dressing: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.
Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium Heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.
Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.
Recipe credit: Weber's Big Book of Grilling (Chronicle Books, 2001), by Jamie Purviance and Sandra S. McRae. Reprinted with permission from the publisher.

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