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Margarita Salmon

Serves: 4


1/4 cup tequila
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon Urban Flavorz paprika
1/2 teaspoon Urban Flavorz Roasted Jeera(Cumin)
1/4 teaspoon cayenne pepper
4 salmon fillets, 150 gms each



In a small bowl, combine tequila, lime juice, olive oil, salt, paprika, cumin, and cayenne pepper. Place salmon in a resealable plastic bag set in a shallow dish. Pour marinade over salmon. Seal and refrigerate for 1 to 3 hours, turning bag occasionally. Remove salmon from marinade, reserving excess marinade.
For a charcoal grill, place fish, skin side up, on a greased grill rack turning once and brushing with some of the reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased rack of the grill over heat. Cover and grill as above.) Bring remaining marinade to a boil. Serve salmon atop sautéed Swiss chard or spinach; drizzle with hot marinade.