You know how some people say bacon makes everything better? Or butter? (I’m sounding like Paula Deen here.) Well, I’d go out on a limb and say that tequila makes everything better. Think about it:
When you have a bad day, what can make it better? Tequila!
When you’re having fun with friends, what can make it even better? Tequila!
When you have a large piece of salmon, what can make it better? Tequila!
OK, I know a few people who would vehemently disagree that tequila is a good idea in any context, but you catch my drift. When I needed something to marinate the piece of fish below, I decided to take a margarita standpoint and soak it in some tequila, olive oil, and lime juice. It doesn’t make the fish taste like tequila — don’t worry, those of who you overdid it on Mezcal in college — but definitely gives it a nice flavor.
Tequila Lime Salmon
Serves 4
1 pound Atlantic Salmon
2/3 cup silver tequila
1/3 cup olive oil
1/3 cup lime juice
1 jalapeno, ribs and seeds removed, chopped
3 cloves garlic, chopped
Combine all the ingredients in a large container, making sure the salmon is thoroughly coated. Cover, place in the fridge, and walk away for at least 30 minutes.
When you return, preheat the oven to 375 degrees. Place the salmon on a foil-lined baking sheet, scoop up all the jalapeno and garlic pieces from the marinade, and scatter it over the fish. Don’t get rid of that stuff, it’s yummy. (The jalapeno loses most of its heat when the ribs and seeds are removed, then even more when cooked.) Bake for 20-25 minutes, or until the fish flakes easily.
I serve this with mashed cauliflower and Caesar salad for a delightful, filling dinner.
Approximate nutritional information (slightly off because this includes all the marinade, which you wouldn’t necessarily eat) per serving: 451 cal; 25.4 g fat; 80.5 mg cholesterol; 63.9 mg sodium; 1.8 g carbs; 29 g fiber.
