Salmon Salad with Tequila Lime Dressing



Salmon is one of my family’s favorite things to eat. Today I decided to marinate using Taco Tuesday and tequila. It turned out to have a fantastic flavor and the tequila was a background note that was really pleasant.


Taco Tuesday is hand blended from chili powder, domestic paprika, granulated onion, cumin, granulated garlic, Mexican oregano, brown sugar, black pepper medium, and cayenne pepper.


Serve this salmon on a bed of veggies tossed with a Tequila Lime Dressing. The whole family loved it—great summer dish!


I enjoyed a chilled glass of White Shiraz with this salad.


Wine & Spice Makes Everything Nice!


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Seared Ahi Tuna with Wasabi Gremolata


Seared Ahi Tuna is one of the most delectable dishes you can eat. It practically melts in your mouth. Of course I could eat this completely raw. If you are not a sushi fan, you can cook to your liking. I chose to use Big Easy Bourbon Molasses because of its smoky sweet heat. Hand blended with granulated blackstrap molasses, demerara sugar, orange zest, bourbon barrel smoked sea salt, garlic, onion, chipotle, paprika and bell pepper. Amazing on fish, chicken and pork!


I found this wonderful Wasabi Arugula at the farmers market. I have never heard of this variety. It tastes just like the wasabi you get at a sushi restaurant but without the heat! Fantastic.



A gremolata is the perfect accompaniment to use the Arugula in, it adds a nice texture to this dish. This version does not have any cheese typically found in this type of recipe. You can add parmesan cheese, parsley and garlic and use it to top a pasta. Delish!


I made sushi rice as a side for this meal—1 cup of short grain white rice, rinsed really well and 2 cups water. Cook per directions and then add 2 tbsp rice wine vinegar, 2 tsp sugar and 1/2 tsp salt that you have mixed together. Stir and you are ready to go!


A chilled glass of Pinot Noir paired perfectly with this meal.


Wine and Spice makes everything nice!


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