Home Forums Volume Cooking For Crowds Appetizer recipes for a crowd TEQUILA-MARINATED ALASKA SALMON WEDGES – 24

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    24 oz Tequila-Marinated Salmon, thinly sliced

    24 6″ Corn Tortillas, cut into 4 wedges each (or 48 mini Blue Corn Taco Shells)
    Vegetable oil for frying – as needed

    1 oz Fresh Basil, chopped
    3 Tbsp. Black Pepper, coarsely ground
    1-1/3 cups Tequila
    Salt – to taste
    *Roasted Pepper Relish

    1. Mix together salt, sugar, basil and pepper. Spread one third of mixture on bottom of sheet pan. Remove any bones from Salmon and lay fish skin-side down on salt mixture. Pour tequila over Salmon, then coat with remaining salt mixture. Cover tightly and refrigerate 18 hours. Rinse Salmon briefly with water just to remove salt. Refrigerate until ready to use. Makes approximately 36 oz.

    2. Fry tortilla wedges in vegetable oil until golden brown. Drain on paper towels and salt to taste. For each serving: Arrange 1 oz Tequila-Marinated Salmon on 4 tortilla wedges or in 2 taco shells. Serve with 2 Tbsp. Roasted Pepper Relish.*

    *Roasted Pepper Relish
    2 red Bell Peppers
    2 Anaheim Peppers
    1 Poblano Pepper
    1 Lime

    2 cups Lettuce, shredded
    2 Tbsp. Cilantro, chopped
    3 Tbsp. Lime Juice
    3 Tbsp. Tequila
    2 Tbsp. Honey
    3 Tbsp. Olive Oil
    Salt and Black Pepper – to taste

    Roast, peel and seed all peppers. Cut into small strips. Cut lime into segments and remove peel and pith. Cut segments into small pieces. Toss together peppers, lime, onions, lettuce and cilantro in a medium bowl. Mix together lime juice, tequila and honey in a separate bowl. Whisk in olive oil. Toss roasted pepper mixture with dressing. Season to taste with salt and pepper. Makes approximately 3 cups.

    SERVINGS PER RECIPE: 24 appetizers

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