What better excuse to fire up the barbecue than National Tequila Day! This recipe from The Spruce Eats perfectly combines the flavour of tequila with some heat, a little sweetness and a touch of spice, so go on and give it a go this evening. With a 30-40 minute marinade it couldn’t be easier, and why not serve it with Nigella’s Tequila Salsa while the bottle is open?!
- 2 175g salmon fillets, skin-on
- 1 1/2 shots (40ml) of Tequila
- 2 tbps cold-pressed rapeseed oil, plus 1 tbsp for the skillet
- 1 tbsp chilli powder
- 2 tsp agave syrup (or honey)
- 1 tsp cumin
- 1 – 1 1/2 tsp sea salt
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 onion powder
- Rinse the salmon steaks and pat dry before placing in a shallow bowl. Combine the marinade ingredients and pour over the salmon, making sure both sides of coated. Cover and place to one side for 30-40 minutes.
- Make the Tequila Salsa.
- Preheat the barbecue for 220-240c grilling heat, with the lid down and vents open as applicable.
- Preheat a cast-iron skillet over the grilling heat for 5 minutes with the lid closed.
- Add the extra 1 tbsp of cold-pressed rapeseed oil to the skillet and carefully add the salmon fillets, skin side down and close the lid. Fish fillets with the skin on are best cooked for two-thirds of the time on the skin side, then flipped in the pan and removed from the heat where the residual heat will cook the fish the rest of the way.
- Cook for 2-3 minutes before checking. The fish skin should be crispy and the flesh of the fish should be cooked half way up the side of the fillets. At this point use a spatula to turn each piece over and remove the skillet from the barbecue. Cover with foil and leave for 1-2 minutes or until the fish is golden brown and 62c at the core.
- Serve with the tequila salsa and enjoy!