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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from British Columbia cooking teacher Jane Baily. The steaks are moist with a real Mexican kick. Add green rice, a side salad, make the Margaritas and let the party begin!!! Ingredients:
2 -3 limes |
1/3 cup tequila |
1/4 cup olive oil |
2 jalapeno peppers, seeded |
2 teaspoons sugar |
2 teaspoons chili powder |
1/2 teaspoon salt |
4 salmon steaks, each about 1 1/2 inches thick or 2 lbs salmon fillets |
1 tablespoon cold butter (optional) |
Directions:
1. Grate peel from limes & place in a bowl.
2. Squeeze out 1/2 cup juice from limes.
3. Add to bowl along with tequila & oil.
4. Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.
5. Place salmon into large resealable plastic bag.
6. To support the bag, place in a large bowl.
7. Pour marinade over fish and seal bag.
8. Let marinade for at least an hour-but preferably 4 hours.
9. Lightly oil grill and turn BBQ to medium.
10. Remove salmon from marinade & place directly on hot grill.
11. 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.
12. While salmon is grilling, pour remaining marinade into a saucepan.
13. Boil vigorously, uncovered, stirring often, until sauce is reduced by half-about 3 minutes.
14. If you want a thicker sauce, add butter & whisk constantly for about another minute.
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