4 salmon fillets (5 ounce ea.)
1 TBS tequila
1 TBS lime juice
1/2 C Sour Cream
2 TBS chopped fresh parsley
1 TBS chopped chives
1/2 teaspoon grated lime peel
Dash salt and white pepper
2 TBS butter, melted
Garnish:
lemon and lime slices and Italian (flat leaf) parsley sprigs
In glass or stainless-steel container (not aluminum) that is large enough to hold salmon in a single layer arrange salmon. In a small bowl combine tequila and lime juice; pour over fillets and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes. In blender combine sour cream, parsley, chives, lime peel, salt and pepper and process until smooth; set aside. Preheat broiler. Transfer salmon to broiling pan, reserving marinade. Pour marinade into a bowl; add butter and stir to combine. Broil salmon, basting with marinade mixture, until fish flakes easily.. 3 to 4 minutes depending on thickness. (I’ve even did this on the grill) Transfer salmon to serving platter; top with any juices from bottom of broiling pan and any remaining marinade mixture. Spoon sour cream mixture over fillets and garnish. Delicious!!!
Makes 4 servings…Per serving 404 calories, 33 g protein, 28 g fat, 2 g carbs