I agree with previous reviewers... the recipe as written is pretty boring. However, the second time I made it (and every time thereafter), I saved the marinade, boiled it for a minute or two to sterilize it, and then used it as a sauce for the fish and pasta. Wow! Whole new recipe, and quite delicious. (I also used a bit of orange extract instead of the orange peel since I didn't have the peel, but this isn't a major change.)
Margarita Salmon
Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield: 4 servings (serving size: 1 fillet and 1 cup pasta)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 520
- Calories from fat: 30%
- Fat: 17.3g
- Saturated fat: 2.9g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 4.5g
- Protein: 42.2g
- Carbohydrate: 45.9g
- Fiber: 1.4g
- Cholesterol: 111mg
- Iron: 0.7mg
- Sodium: 381mg
- Calcium: 23mg
Ingredients
- 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)
Preparation
- 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.
Margarita Salmon Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: American
- MAIN INGREDIENT: Fish, Pasta
- OCCASION: Autumn, Spring, Summer, Winter, Father's Day, Mother's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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