Tequila-Grilled Salmon with Raspberry Sauce

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Thanks go to fisherman Toni Bocci of Cordova, Alaska, for this great grill recipe! Makes 4 servings.

• 1/2 cup chopped cilantro
• 1/2 cup tequila
• 1/4 cup Rose's lime juice (or fresh lime juice)
• 1/4 cup triple sec or orange juice
• 1/4 cup olive oil
• 2 tsp. minced garlic
• 2 tsp. pepper
• 1 tsp. salt
• 4 (6 oz.) Vital Choice
  

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, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

Sensual Raspberry Sauce

This easy recipe comes to us from customer Laura Inouye of Waltham, Massachusetts. It’s great over ice cream and brownies, or anything your heart desires.

• 2½ - 3½ cups (one 1 lb. bag) Vital Choice Organic Raspberries, thawed
• 1 cup confectioner’s sugar
• Juice of one-half lemon (3 tbsp)
• ¼ cup Kirsch or Framboise (optional)

Pureé ingredients in a blender or food processor. If you wish, you can strain the pureé to remove the seeds, but it’s not necessary.