Margarita Salmon

Margarita Salmon Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir


4 servings (serving size: 1 fillet and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 520
Caloriesfromfat 30 %
Fat 17.3 g
Satfat 2.9 g
Monofat 7.5 g
Polyfat 4.5 g
Protein 42.2 g
Carbohydrate 45.9 g
Fiber 1.4 g
Cholesterol 111 mg
Iron 0.7 mg
Sodium 381 mg
Calcium 23 mg


1 teaspoon grated lime rind
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)


Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.

While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.

Preheat broiler.

Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.

June 1999