Tequila Salmon

By karen1

Ingredients

• Marinade:
• 1/3 cup fresh orange juice 4 Salmon Filets (6 ounces each 1" thick)
• 3 tablespoons extra-virgin olive oil 3 to 4 ounces mixed greens (4 handfuls)
• 3 tablespoons tequila 1 cup cherry tomatoes, halved
• 1 tablespoon chopped fresh cilantro 1/2 cup fresh cilantro leaves, divided
• 1 tablespoon minced jalapeño pepper with seeds
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• Dressing:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Marinade: Whisk together ingredients in small bowl. 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. Make dressing by whisking together in large bowl all ingredients, set aside.
Preheat gas barbecue grill to medium.

Remove the fillets from the bag and discard the marinade. Use a towel to oil the grill, using olive oil. Grill the salmon, flesh side down, over direct medium heat until you can lift the fillets with tongs without their 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. Makes 4 servings.