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Tequila Grilled Salmon with Raspberry Sauce
This recipe is kosher for Passover.
Tequila Grilled Salmon with Raspberry Sauce Eileen Goltz | Pareve

makes 4 servings

1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup lime juice
1/4 cup orange juice
1/4 cup olive oil
2 teaspoon minced garlic
2 teaspoon pepper
1 teaspoon salt
4 (6 oz.) salmon filets
1 lb fresh or frozen raspberries, thawed
1/2 cup confectioner’s sugar
Juice of one-half lemon (3 tbsp)
1/4 cup raspberry liqueur (optional)


Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. 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.

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. Serve with sauce, serves 4.

While the fish is cooking place the fresh raspberries in a bowl and mash slightly, 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. Strain to remove the seeds if you wish and then cool the mixture in the refrigerator and serve with salmon.