Friday, April 22, 2011

Tequila Lime Marinated Salmon with Mango Chili Salsa

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

1 Mango
1/2 Serrano Pepper, minced
1 Shallot, minced
1 Tbsp lime juice
mix together and chill

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
2 cloves garlic, minced
1/2 Serrano Pepper, minced
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 Serrano Pepper, minced
1-2 anchovies
1 tbsp extra virgin olive oil
1/4 cup dry white wine
Heat olive oil in pan, add garlic and pepper, cook for one minute before adding anchovies. Cook for an additional 1-2 minutes, then add cabbage. Saute 3-4 minutes, add wine, reduce briefly then season with salt and pepper.

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