Serves: 4
Total Calories: 193

FOR THE MARINADE:
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
3 tablespoons tequila
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeño pepper, with seeds
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground cumin

4 salmon fillets (with skin), about 6 ounces each and 1 inch thick

FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

3 to 4 ounces mixed lettuce salad greens (4 handfuls)
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro leaves, divided

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.

Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.

Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 193
Calories from Fat: 180

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