Tequila Grilled Salmon Salad

NomTequilaGrilSalmonSaladwtmrkd550

Eating fresh fruits and veggies in season that you purchase locally is good for your health, stimulates the local economy, and helps your community’s sustainability.  In this Sustainable Ventura News segment, I catch up with Chef Luis Martinez at the Crowne Plaza Ventura Beach’s Nom Tequila Grill who prepares a delicious summer salad with ingredients fresh from a local farmer’s market!

Tequila Grilled Salmon with Strawberry & Chipotle Vinaigrette
 
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Ingredients
  • Tequila Grilled Salmon
  • ½ c. Tequila
  • 1 c. freshly squeezed lime juice (5 to 6 limes)
  • ½ c. freshly squeezed orange juice (2 oranges)
  • 1 T. chili powder
  • 1 T. minced fresh jalapeno pepper (1 pepper seeded)
  • 1 T. fresh garlic, minced (3 cloves)
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 6 Salmon Fillets (6 oz. each )
  • Strawberry & Chipotle Vinaigrette
  • 1 c. fresh strawberries
  • ¼ c. honey
  • ½ c. rice vinegar
  • ¼ c. freshly squeezed orange Juice
  • 1 chipotle pepper
  • 1 tsp. freshly squeezed lime juice
  • ¼ tsp. sea salt
  • ¼ tsp. garlic, chopped
  • 1 tsp. Dijon mustard
  • 1 c. extra virgin olive oil
  • 1 tsp. fresh cilantro, chopped
  • salt & pepper
Instructions
  1. Tequila Grilled Salmon
  2. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
  3. Add the salmon fillets. Refrigerate overnight.
  4. Heat a grill with coals and brush the rack with oil to prevent the salmon from sticking.
  5. Remove the salmon fillets from the marinade, sprinkle well with salt and pepper, and grill about 3 minutes;
  6. Turn the salmon and cook for another 3 minutes, until just cooked through.
  7. Strawberry & Chipotle Vinaigrette
  8. Put in a blender the strawberries, honey, rice vinegar, orange juice, lime juice, salt, garlic, Dijon muster, cilantro chipotle and blend in till is all purée consistence add the olive oil slowly to emulsify the dressing.
  9. Important use within 72 hours.

Recipes Courtesy of Executive Chef Luis Martinez C.E.C., Crowne Plaza Ventura Beach

Visit:  Nom Tequila Grill

This recipe first appeared on  Sustainable Ventura News

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