A truly delicious salmon recipe combining the flavors of tequila, chili, and citrus. Topped with grilled tomato salsa, this will quickly become one of your favorite go-to recipes. If you can't find a salmon steak, you can certainly use a fillet. Make sure the skin is left intact, as this will significantly reduce the disintegration of the fish on the grill grates.
- 3 large salmon steaks
- For the Marinade:
- 2 tablespoons lime juice (fresh from 1 lime)
- 1 1/2 shots tequila
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 2 teaspoons agave syrup (or honey)
- 2 teaspoons cumin
- 1 to 1 1/2 teaspoons salt (sea salt preferred)
- 1 teaspoon oregano (Mexican)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- For the Salsa:
- 3 medium tomatoes
- 1 jalapeno
- 1 pasilla pepper
- 1 small onion (halved)
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice (from 1 lime)
- 1/4 cup cilantro (chopped)
- 1 pinch salt
Gather the ingredients.
Rinse salmon steaks, pat dry with paper towels, and place them into a shallow baking dish.
Combine marinade ingredients, pour over salmon, making sure both sides are coated.
Cover with plastic wrap and place into the refrigerator for 30 to 40 minutes.
Meanwhile, preheat the grill for medium heat.
Brush vegetables with olive oil and place onto grill.
Cook until there is a nice brown color (not too charred) and skin begins to lift on tomatoes.
Remove from heat, allow to cool for 5 to 10 minutes.
Slice tomatoes and peppers, making sure to de-seed them. Add these and all salsa ingredients, except cilantro and salt, to food processor. Pulse mixture to preferred consistency. Scoop salsa into bowl, add salt and chopped cilantro leaves. Set aside.
Remove salmon from baking dish and place onto the grill and cook for 6 minutes. To turn, using a spatula, gently coax fish away from grill grate, and flip over. Cook for addition 6 minutes. Remove from heat, top with 1/4 to 1/3 cup/60 to 80 mL of salsa (depending on size and preference) and serve.