Margarita Salmon

Recipe by bbgrl79ca
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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