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Margarita Salmon
Ingredients
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2 tablespoon honey
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1/4 cup premium tequila or increase lime and orange juice by 2 tablepoons each
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2 teaspoons fresh lime zest
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1/4 cup fresh lime juice
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1 teaspoon orange zest
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1/4 cup orange juice
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1 clove garlic, minced
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1 jalapeno chile pepper, seeded and thinly sliced
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36 ounces salmon fillets, skinned and portioned into 6 servings
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3/4 teaspoon salt, divided
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ground black pepper, as desired
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1 tablespoon olive oil
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1/4 cup cilantro, chopped
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lime wedges for garnish
Preparation
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In a small bowl combine the honey, tequila, lime zest & juice, orange zest and juice and the minced garlic, whisk well. Place the salmon fillets into a zip-seal plastic bag and pour half of the marinade over them. Place the salmon into the refrigerator and allow to marinate for 1 - 2 hours, turning the bag over from time to time.
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Remove salmon from marinade and season with 1/2 teaspoon of the salt and some ground pepper. Heat a large nonstick skillet over medium heat until hot. Add oil, allow to heat until hot. Add jalapeno slices and sizzle until crisp, about 1 - 2 minutes. Remove with tongs and set aside. Return pan to the heat, add salmon and cook 4 - 5 minutes per side,allowing 10 minutes per inch of thickness judging from the thickest part of the fish.
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Transfer cooked salmon to warm serving plates.
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Pour reserved marinade into a small saucepan, season with remaining salt and some more black pepper and bring to a boil. Cook until slightly thickened, 1 - 2 minutes. Pour over salmon fillets and serve topped with crisped jalapeno, cilantro and a lime wedge on the side.
