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Ingredients
- 4 x salmon fillets(5 ounce. ea.)
- 1 Tbsp. tequila
- 1 Tbsp. lime juice
- 1/2 c. Lowfat sour cream
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced chives
- 1/2 tsp grated lime peel
- 1 dsh salt and white pepper
- 2 Tbsp. butter, melted
- Â Â Garnish: lemon & lime slices &
- Â Â Italian (flat leaf) parsley sprigs
Directions
- In glass or possibly stainless-steel container (not aluminum) which is large sufficient to hold salmon in a single layer arrange salmon. In a small bowl combine tequila and lime juice; pour over fillets and turn to coat. Cover with plastic wrap and chill for 30 min. In blender combine lowfat sour cream, parsley, chives, lime peel, salt & pepper and process till smooth; set aside. Preheat broiler. Transfer salmon to broiling pan, reserving marinade. Pour marinade into a bowl; add in butter and stir to combine. Broil salmon, basting with marinade mix, till fish flakes easily..3 to 4 min depending on thickness. (I've even did this on the grill) Transfer salmon to serving platter; top with any juices from bottom of broiling pan and any remaining marinade mix. Spoon lowfat sour cream mix over fillets and garnish. Delicious!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 340 | 64% |
| Total Fat 38.02g | 48% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 221mg | 9% |
| Potassium 780mg | 22% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.13g | 1% |
| Protein 41.19g | 66% |
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