4 Salmon steaks
2 Key limes
1 tsp honey or 1 tbsp brown sugar
2 tbsp good tequila
1/2 cup lite lime vinaigrette, (you can find great varieties in your local grocer)
Mango Papaya Salsa:
half a papaya, peeled, seeds removed and chopped
1 mango, peeled, pit removed and chopped
1 med red onion, chopped
1 orange or red bell pepper, cored and chopped
2 tbsp balsamic vinegar
fresh chopped basil or cilantro
salt and pepper to taste.
Place salmon steaks in a large ziplock bag, squeeze the juice from the two key limes, add the lime vinaigrette, tequila, honey or brown sugar. Remove all the air from the bag, seal and store for one and a half hours.
Combine in medium sized mixing bowl, chopped mango, papaya, onion, bell pepper. Mix in balsamic, basil or cilantro, salt and pepper until well blended, cover and refrigerate for at least 30 minutes before serving.
Preheat large grill pan or grill, oil the grill surface liberally. Place the salmon on the grill, and brush with some of the left over marinade. Grill for about 6 minutes, carefully flip, brush on more marinade. Grill for about 6 minutes, carefully flip once more and grill until salmon is done. (do not apply anymore marinade after the second flipping. both times, the marinaded side of the salmon should be grilled to cook it out.)
Remove from grill and place on the serving plate, top with mango salsa and serve.