Please consult the OU's guidelines for checking fruits and vegetables.

Tequila Grilled Salmon with Raspberry Sauce
This recipe is kosher for Passover.
Tequila Grilled Salmon with Raspberry Sauce Eileen Goltz | Pareve
1 hour, 20 minutes 20 minutes
15 minutes
4 servings

  • ½ cup chopped cilantro
  • ½ cup tequila
  • ¼ cup lime juice
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 4 (6 oz.) salmon fillets

    Raspberry Sauce:
  • 1 lb. fresh or frozen raspberries, thawed
  • ½ cup confectioner’s sugar
  • Juice of one-half lemon (3 Tablespoons)
  • ¼ cup raspberry liqueur (optional)

  1. Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish.
  2. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes.
  3. Grill salmon on oiled hot grill or in a oiled grill pan, turning once during cooking, about 6 to 12 minutes per inch of thickness.
    Do not overcook.

    Raspberry Sauce:
  4. While the fish is cooking place the fresh raspberries in a bowl and mash slightly.
  5. Microwave for 3 to 5 minutes until hot. Cool slightly then place the raspberries, raspberries, lemon juice and liqueur in a food processor and process.
  6. Strain to remove the seeds if you wish and then cool the mixture in the refrigerator and serve with salmon.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.