Tequila Marinade Plank Grilled Salmon and Tequila Sauce
Serves 6-8
This light and fresh dish is one of my favorite party pleasers. The sauce can be made a few days in advance if kept refrigerated and is a great side to salmon, shrimp, and grilled vegetables. I love to reuse left-over salmon and tequila sauce in tacos and quesadillas.
Ingredients:
Marinate
½ cup olive oil
Sea salt and pepper
¼ cup tequila
¼ cup lime juice
1 tablespoon cilantro, chopped
1 tablespoon Dijon mustard
1 tablespoon Chinese chili sauce
1 fillet salmon (skin on)
1-2 cedar soaked plank(s)
8 sliced limes
Tequila Sauce
Makes 1 ½ cups
3 12-ounce jars of roasted red peppers, drained
1 ½ cups mayonnaise (I prefer Vegenaise)
Juice from one lemon
2 tablespoons Tequila
¼ teaspoon salt
¼ teaspoon black pepper
Instructions:
Preheat the oven to 350°F. Rub the olive oil over the red bell peppers and sprinkle with salt and black pepper. Roast on a baking sheet until the peppers collapse. Remove from oven and let cool to room temperature. Remove stem, seeds, and any loose skin and place peppers and remaining ingredients in a blender and blend until smooth. Refrigerate.
Method:
Soak plank(s) for up to one hour before putting on grill. In a medium bowl mix together olive oil, salt and pepper, tequila, lime juice, cilantro, and Dijon mustard, Chinese chili sauce. Place side of salmon either in a large glass or plastic bowl and allow to marinate for up to 30 minutes. Remove plank(s) from water and set aside. Place the plank on the grill for about 5 minutes turning it over. Remove it from the grill and place the salmon on top of the plank. Put the plank on the grill for about 30 to 35 minutes or until internal temperature is 125 °F. Remove the plank from the grill and add the tequila sauce.