Grilled Orange Tequila Salmon Recipes

GRILLED ORANGE SALMON

I love nothing better than to cook for company. Folks say anything coming out of my kitchen made with a marinade or sauce is a winner.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Grilled Orange Salmon image

Steps:

In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

Nutrition Facts : Calories 285 calories, Fat 19g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 362mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

Ingredients

1/4 cup orange juice
1 tablespoon minced fresh tarragon
1 tablespoon olive oil
1-1/2 teaspoons minced chives
1/2 teaspoon grated orange zest
1/2 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 salmon fillets (8 ounces each)

GRILLED SALMON WITH ORANGE GLAZE

The foods in this easy recipe are powerhouses of nutrition. Why these foods are good for you: high omega-3 fat in salmon; antioxidants in orange rind, scallions and garlic; anticoagulant activity in ginger; and eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks, Harvard investigators say.

Provided by Ben S.

Categories World Cuisine Recipes Asian

Yield 4

Number Of Ingredients 9

Grilled Salmon With Orange Glaze image

Steps:

Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

Nutrition Facts : Calories 388.8 calories, Carbohydrate 30.8 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 3.5 g, Sodium 182.6 mg, Sugar 24.6 g

Ingredients

½ cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green
¼ cup toasted sesame seeds

TEQUILA SALMON

Number Of Ingredients 19

Tequila Salmon image

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes. TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve. Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Ingredients

FOR THE MARINADE:
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
3 tablespoons tequila
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeño pepper, with seeds
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
4 salmon fillets (with skin), about 6 ounces each and 1 inch thick
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 to 4 ounces mixed lettuce salad greens (4 handfuls)
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro leaves, divided