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Tonight's dinner

Below is the actual recipe. What I typically do is make the full amount of marinade, but half the salmon, and marinade for 1 hour. I then use the remaining marinade to pour over the salmon right after I put it on the grill. YUM!

Margarita Salmon
MARINADE
1 tablespoon tequila
1 teaspoon salt
1 teaspoon paprika
2 teaspoons lime juice
2 teaspoons olive oil
1/8 teaspoon ground red pepper (cayenne)

SALMON
4 (6-oz.) salmon fillets, skin on

1. In small bowl, combine all marinade ingredients. Place salmon fillets in shallow baking dish. Generously brush marinade over fillets. Cover dish; refrigerate at least 1 hour or up to 3 hours.

2. Heat grill. Place salmon fillets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

3. Cook 8 to 10 minutes or until fish just begins to flake, turning once. (CRK note -- I cook until the internal temperature is about 128 F, and let the carryover go to about 130 F.)

4 servings

PER SERVING: 215 calories, 9 g total fat (2.5 g saturated fat), 31 g protein, 0 g carbohydrate, 95 mg cholesterol, 230 mg sodium, 0 g fiber

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Comments

( 1 comment — Leave a comment )
msmcfeeley
Sep. 15th, 2006 03:45 am (UTC)
That sounds good, too bad I don't like salmon.
Wonder how it would be with halibut?
( 1 comment — Leave a comment )