Margarita Salmon Recipe

Name: Margarita Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon grated lime rind, 3 tablespoons fresh lime or lemon juice, 1 tablespoon tequila, 2 teaspoons sugar, and more.

Yes, Margarita Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Margarita Salmon

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