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Grilled tequila lime salmon - light and lively summer recipe

Don't you get tired of chicken and beef, beef and chicken? You are not by yourself on that one, everyone is always looking for new and improved ways to make chicken more flavorful or to taste like something altogether different.

Grilled salmon steaks make a quick, healthy dinner
Grilled salmon steaks make a quick, healthy dinnerwoodleywonderworks

We are constantly striving for the better burger or yet another way to flavor ground beef for pasta. But must we? - Keep on cooking - with the chicken and beef, that is? In a word, No.

Pass by the chicken and the beef on your next grocery store journey, go to the pork (the other white meat), to the shrimp, salmon, talapia and the turkey, whether breast cutlets or ground turkey breasts. Expand your meat repertoire, reach for more than the mundane.

We will even help get you started with a simple salmon recipe that won't cost you a fortune or take forever in the kitchen. Try it, let us know how it turns out and if you want more Simply Exotic recipes.

Grilled Tequila and Lime Salmon with Ginger and Grapefruit

this may sound like a lot of flavor, but they all marry together and grill to a beautiful, complex flavor. Try using brown sugar instead of honey for more of a glazed salmon.

Ingredients:

  • 1 medium pink grapefruit
  • 1/4 cup Tequila (make it the good stuff!)
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon fresh dill (or 1 teaspoon dried dill)
  • 1 teaspoon crushed red pepper flakes (cayenne pepper or cajun seasoning)
  • 2 teaspoons fresh, minced ginger
  • 4 salmon filets, about 6 ounces each

Directions:

  1. Over a small bowl, peel and section the pink grapefruit, reserving the juice in the bowl. Put half the grapefruit sections away in the refrigerator, covered. Put the remaining sections in the reserved juice. Add the lemon juice, lime juice, tequila, honey, dill, red pepper flakes and ginger to the bowl of reserved pineapple juice.
  2. Remove 1/4 cup to reserve for basting and put, covered, in the fridge. Pour remaining mixture into a large zippered bag and add the salmon. Seal, rub around to coat salmon, refrigerate 30 minutes (no longer than 1 hour), turning once.
  3. Use cooking spray to coat grill rack before heating it. Drain and discard marinade from salmon. Grill salmon, uncovered, over medium flame for 6 to 7 minutes on each side, depending on thickness; baste frequently with reserved marinade.
  4. Serve on top of a bed of rice and with a side of fresh veggies.

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