Salmon - grilled w/ Santa Cruz Chili Tequila Rub

By á-47

Alternate: Maple Glaze

Ingredients

• 1/2 tea. salt
• 1 1/2 tea. pepper
• 1 1/2 tea. sugar
• 1 Tbsp. Santa Cruz Chili Powder
• 2 cloves garlic, minced
• 4 salmon steaks (about 8 zo. each)
• 2 Tbsp. butter, melted
• 2 Tbsp. freshly squeezed lemon or lime juice
• 1 tea. minced lemon or lime zest
• 2 Tbsp. tequila
• Alternate: Maple Glaze
• RUB: 2 Tbsp. paprika
• 1 Tbsp. Santa Cruz chili Powder
• 1/2 tea. cumin
• 1/2 tea. brown sugar
• 1 tea. salt
• Drizzle with 1 Tbsp. maple syrup 1 minute before you take the salmon off the grill.

Preparation

Step 1

Blend salt, pepper, sugar, chili powder, and garlic in a small bowl to create a paste.

Rinse fish and part dry. Evenly rub paste over both sides of the fish. Refrigerate for 30 minutes.

Preheat grill to medium (350 degrees).

Combine butter, juice, zest, and tequila in small bowl. Place fish on rack and drizzle with half the butter mixture. Grill about 5 minutes, turn and drizzle other side with remaining buter mixture, and grill another 5 minutes or until fish flakes with a knife.