Margarita Salmon

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield: 4 servings (serving size: 1 fillet and 1 cup pasta)
Recipe from Cooking Light

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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

  1. Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
  2. While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
  3. Preheat broiler.
  4. 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.
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