Prep Time: 15 min
Cook Time: 15 min
- For the Tequila Lime Salmon
- 2 Salmon filets with skin on
- 2 Tbsp. of Olive Oil
- 2 limes, juice and zest
- 1/4 cup of tequila
- 1 (1 oz.) package Old El Paso Taco Seasoning mix
- 3 Tbsp. brown sugar
- For the Tequila Lime Vinagrette:
- 2 Tbsp. freshly squeezed lime juice
- 2 Tbsp. tequila
- 2 Tbsp. freshly squeezed orange juice
- 4 Tbsp. honey
- 1 teaspoon chili powder
- 1/4 Cup fresh cilantro, chopped
- 1/4 Cup canola oil
- For the Salad and Toppings:
- 1/4 head of iceberg lettuce, cleaned and chopped
- 1/2 bunch green or red leaf lettuce; cleaned trimmed and chopped
- 1/2 Cup chopped fresh tomatoes
- 1/2 Cup Mexican Blend shredded cheese
- 1 can of organic black beans, rinsed and drained
- 1 can of organic sweet corn, rinsed and drained
- 1 avocado, peeled and sliced or chopped-drizzle with lime juice to keep from browning
- 1/4 Cup fresh cilantro chopped
- Tortilla strips
For the Salmon:
1. Salmon can be marinated and kept in fridge up to 24 hours prior to cooking.
2. Place olive oil, lime juice, lime zest, tequila, Old El Paso Taco Seasoning Mix and brown sugar in a gallon size Ziploc bag and mix until well incorporated. Add the salmon filets and gently rub the marnade over the salmon. Close the bag and marinate it in the fridge 2-24 hours.
3. When ready to serve, preheat the oven to 425 degrees F. Cover a baking sheet with foil and spray it lightly with nonstick cooking spray.
4. Remove the salmon from the marinade and place it, skin side down, on the baking sheet.
5. Place the baking sheet on the middle rack of the oven and roast it for 4-6 minutes per half inch thickness of salmon. Measure the salmon at the thickest part 4 minutes will give you salmon with a pink contor (medium rare) and 6 minutes will be thoroughly cooked through.
6. The salmon is done when it easily flakes apart with a fork. If desired, test the doneness with an instant read thermometer. Salmon is considered done at a minimum 145 degrees F at the thickest part of the salmon.
7. Remove the cooked salmon from the oven and transfer to plate. Remove the skin before placing the salmon on the mixed salad.
For the Salad:
8. In a large salad bowl, combine the chopped lettuce, tomatoes, cheese, beans and corn. Mix gently.
9. Place the mix salad in serving dishes and place the cooked salmon on top. Add sliced avocado and tortilla strips and sprinkle with fresh cilantro. Drizzle with the Tequila Lime Vinagrette.