Margarita Salmon with Margarita Slush

Whew! I know it's been a couple weeks, but I had a crazy time wrapping up work before heading to Florida for Star Wars Weekends at Disney World for my husband's birthday. And I'm still trying to re-organize the disaster that is my desk.

But, now that we've turned the corner to summer, I've been bringing out some more lighter recipes that don't fill you too full and make you have sour stomach in the heat.

My daughter is a HUGE salmon fan. And while I know not everyone digs salmon, you can substitute your own favorite fish. Or if seafood is not your gig, by all means, try it with some chicken.

Marinades are the key to summer flavor!


Margarita Salmon
1 filet of salmon
Lime Juice
Salt
Olive Oil

Ideally, you should be able to lay your salmon filet out in a shallow dish. In a bowl, mix together 1 C lime juice, 1/4 C olive oil and 1 t salt. Pour over salmon. Cover dish and let marinate for at least 30 minutes. Discard marinade before cooking.

Salmon can be grilled or baked. Cooking time depends on the size of your filet. But salmon is done when it's a lighter pink and easily flakes with a fork.


Want to have a whole "Margarita" meal? Make some Margarita Slush. I do this at parties all the time.

Margarita Slush
1 can (12 oz) lemonade
1 can (12 oz) limeade
1 can (6 oz) orange juice
6 C water
Your favorite "uncola" - Sprite, Sierra Mist, Fresca, etc.

Mix juice concentrates and water in a larger pitcher. Blend well. Divide into 3 quart-size, freezer ziploc bags. Freeze. 1 bag makes a single 2 quart batch.

When ready to make slush, take out a freezer bag and let it slightly thaw so that the mix is slushy. Add contents of bag to 2 quart pitcher. Add 1 liter (1/2 of a 2-liter bottle) of your favorite uncola and mix well.

This recipe is virgin. You can soup it up with the tequila if you like. But I find it to be a fun and refreshing alternative all year round, but especially during the summer.

Enjoy!