Nom's Tequila Grilled Salmon with Strawberry & Chipotle Vinaigrette

SimplyDeliciousLiving's picture

Aug. 18, 2015

Eating fresh fruits and veggies in season that you purchase locally is good for your health, stimulates the local economy, and helps your communitys sustainability. In this Sustainable Ventura News segment, I catch up with Chef Luis Martinez at the Crowne Plaza Ventura Beachs Nom Tequila Grill who prepares a delicious summer salad with ingredients fresh from a local farmers market!


Tequila grilled salmon
Tequila 1/2 Cup (8 tbs)
Freshly squeezed lime juice 1 Cup (16 tbs)
Freshly squeezed orange juice 1/2 Cup (8 tbs)
Chili powder 1 Tablespoon
Minced jalapeno pepper 1 Tablespoon , seeded
Fresh garlic 1 Tablespoon , minced
Kosher salt 2 Teaspoon
Freshly ground black pepper 1 Teaspoon
Salmon filets 36 Ounce ((6 filets weighing 6 ounce each used))
Strawberry and chipotle vinaigrette
Fresh strawberries 1 Cup (16 tbs)
Honey 1/4 Cup (4 tbs)
Rice vinegar 1/2 Cup (8 tbs)
Freshly squeezed orange juice 1/4 Cup (4 tbs)
Chipotle pepper 1
Freshly squeezed lime juice 1 Teaspoon
Sea salt 1/4 Teaspoon
Garlic 1/4 Teaspoon , chopped
Dijon mustard 1 Teaspoon
Extra virgin olive oil 1 Cup (16 tbs)
Fresh cilantro 1 Teaspoon , chopped finely
Salt To Taste
Pepper To Taste
For the salad
Mixed greens 1/4 Cup (4 tbs)
Spinach leaves 1/4 Cup (4 tbs)
Arugula leaves 1/4 Cup (4 tbs)
Raspberries 2 Tablespoon (Optional)
Blueberries 2 Tablespoon (Optional)
Blackberries 2 Tablespoon (Optional)



1. In a bowl, combine tequila, lime juice, orange juice,chili powder, jalapeno pepper, garlic, salt and pepper. Mix well

2. Add in the salmon fillets and refrigerate overnight.

3. Prepare the grill and brush the rack with oil to prevent the salmon from sticking.


4. Remove the salmon filets from the marinade and sprinkle well with salt and pepper.

5. Place the filets on the grill and cook for about 3 minutes.Flip and cook for another 3 minutes.

6. For the Strawberry and Chipotle Vinaigrette, In a blender, add strawberries, honey, rice vinegar, orange juicelime juice, salt, garlic, Dijon mustard, cilantro, chipotle and blend well until you get puree like consistency. Gradually pour in the olive oil while blending to emulsify.

7. In a bowl, combine mixed greens, baby arugula, spinach, raspberiies, blackberries, blueberries and the prepared dressing. Toss well.


8. On a serving plate, put some salad and place the grilled salmon on it. Serve.

Recipe Summary

Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1034Calories from Fat 514

 % Daily Value*

Total Fat 56 g86.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 895 mg37.29%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2 g8%

Sugars 16 g

Protein 104 g208%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet