Margarita Salmon - cooking recipe

Ingredients

1/4 cup frozen margarita mix
1 tablespoon liquid honey
3 tablespoons tequila
2 -3 lbs salmon fillets
1 teaspoon dried dill
lime slice
lemon slice

Preparation

Thaw margarita mix just until slushy.
Preheat barbecue to medium.
In a small bowl, stir honey with 1 T (15 ml) tequila and margarita mix.
Place salmon on a large platter.
Spoon three-quarters of honey-margarita mix overtop.
Sprinkle with dillweed.
Let salmon stand at room temperature for 10 mins.
Place salmon skin-side down on preheated barbecue.
Grill with lid closed about 8 mins, then brush with remaining honey-margarita mix.
Don't turn salmon over.
Grill from 6 to 10 more mins.
Salmon is done when a knife tip inserted into centre feels warm.
Remove from grill using 1 or 2 large wide spatulas.
Insert between skin and flesh, leaving skin on grill.
Gently place salmon on a large platter.
Drizzle with remaining 2 T (30 ml) tequila.
Garnish with lime and lemon slices.
If serving at a buffet, keep fish whole and let guests help themselves.
If making ahead, immediately refrigerate salmon after grilling.
When cool, cover.
It will keep well, covered, in the refrigerator up to 1 day.
Serve cold.
OVEN ROASTING: Prepare salmon as you would for barbecuing.
Place skin-side down on a foil-lined baking sheet and roast, uncovered, at 450\u00b0F (230\u00b0C) for 8 mins, then brush with remaining honey-margarita mix and continue to roast for 6 to 10 more mins.