Margarita Salmon

Total Time: 32 mins Preparation Time: 8 mins Cook Time: 24 mins

Ingredients

• 1/4 cup frozen margarita mix
• 1 tablespoon liquid honey
• 3 tablespoons tequila
• 2 -3 lbs salmon fillets
• 1 teaspoon dried dill
• lime slice
• lemon slice

Recipe

• 1 thaw margarita mix just until slushy.
• 2 preheat barbecue to medium.
• 3 in a small bowl, stir honey with 1 t (15 ml) tequila and margarita mix.
• 4 place salmon on a large platter.
• 5 spoon three-quarters of honey-margarita mix overtop.
• 6 sprinkle with dillweed.
• 7 let salmon stand at room temperature for 10 mins.
• 8 place salmon skin-side down on preheated barbecue.
• 9 grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
• 10 don't turn salmon over.
• 11 grill from 6 to 10 more mins.
• 12 salmon is done when a knife tip inserted into centre feels warm.
• 13 remove from grill using 1 or 2 large wide spatulas.
• 14 insert between skin and flesh, leaving skin on grill.
• 15 gently place salmon on a large platter.
• 16 drizzle with remaining 2 t (30 ml) tequila.
• 17 garnish with lime and lemon slices.
• 18 if serving at a buffet, keep fish whole and let guests help themselves.
• 19 if making ahead, immediately refrigerate salmon after grilling.
• 20 when cool, cover.
• 21 it will keep well, covered, in the refrigerator up to 1 day.
• 22 serve cold.
• 23 oven roasting: prepare salmon as you would for barbecuing.
• 24 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.