Friday, April 22, 2011
It must be getting close to Cinqo de Mayo because I've been thinking about margaritas recently. On Wednesday I put together a dinner with Tequila Lime Marinated Salmon, Mango Chili Salsa, Sauteed Napa Cabbage with Serrano chili and garlic, and wild rice. Paired with a fresh margarita it was scrumptious!
I used some left over wild rice from a couple nights prior. Whenever I make wild rice I always make extra to use in salads, soups or as a side with another meal.
Mango Chili Salsa
Tequila Lime Marinated Salmon
1/2 lb salmon fillet or steak
1/4 cup lime juice
1/4 cup tequila
1/4 cup extra virgin olive oil
Marinate salmon in remaining ingredients until ready to cook
Cook skin side down under broiler for 4-6 minutes, turn and broil 2-3 addl minutes
While salmon is cooking reduce remaining marinade over medium high heat. Drizzle reduced marinade over salmon when serving.
1/2 cup Napa Cabbage, thinly sliced
1-2 cloves garlic, minced
1 tbsp extra virgin olive oil
1/4 cup dry white wine