The makings of a margarita-—tequila, lime and a little sweetener—-form the mellow marinade and sauce for this salmon. The sweetener used here, agave nectar, is similar in flavor to honey and comes from the same plant as tequila. Look for it in health food or specialty stores.
1/4 cup agave nectar or honey
1/4 cup premium tequila
1/4 cup lime juice
2 teaspoons grated lime peel
4 (6-oz.) salmon fillets, skin removed
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 tablespoon olive oil
1 lime, cut into wedges
1. Combine agave nectar, tequila, lime juice and lime peel in 11x7-inch nonreactive baking dish. Place salmon in dish; turn to coat. Cover and refrigerate 1 to 2 hours, turning occasionally.
2. Remove salmon from marinade; reserve marinade. Sprinkle salmon with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
3. Heat large nonstick skillet over medium heat until hot. Add oil; heat until hot. Cook salmon 7 to 9 minutes or until browned and just beginning to flake, turning once. Remove salmon. 4 Pour marinade into same skillet. Increase heat to high; stir in remaining 1/8 teaspoon salt and pepper. Boil 1 1/2 to 3 minutes or until slightly thickened. Pour over salmon; serve with lime wedges.
4 servings
PER SERVING: 360 calories, 13 g total fat (3 g saturated fat), 36.5 g protein, 20.5 g carbohydrate, 110 mg cholesterol, 325 mg sodium, .5 g fiber