Zesty Lime Salmon
I threw this together one day after work. It is delicious. I cook the salmon in a skillet, but it would be just as good grilled.
I threw this together one day after work. It is delicious. I cook the salmon in a skillet, but it would be just as good grilled.
- Carbohydrate 16.4188351567158 g
- Cholesterol 3.62812500155589 mg
- Fat 1.77052843808697 g
- Fiber 4.60589524258781 g
- Protein 1.40649796877664 g
- Saturated Fat 0.916099062871735 g
- Serving Size 1 1 Serving (170g)
- Sodium 13.1085000042223 mg
- Sugar 11.812939914128 g
- Trans Fat 0.29727968754109 g
- Calories 77 calories
Step-by-step
- zest 2 limes set aside
- pat dry fillets
- sprinkle flesh side of fillets with salt , pepper , lemon peel , paprika ,and lime zest
- mix juice from limes , lemon juice , tequila and remaining lime zest in a small bowl set aside
- heat olive oil in skillet add salmon , cook till flaky remove from skillet , drain excess oil from skillet , add salmon back to skillet, drizzle fillets with tequila and lime juice mixture , heat for couple minutes , remove from skillet and serve
- remaining tequila and lime mixture can be used as a condiment if you like a little more tequila flavor
Swapping fresh lime juice for bottled alternatives introduces excess water content that prevents proper protein browning in the skillet. Achieving a reliable crust requires thoroughly drying the fish fillets with paper towels before seasoning with salt, pepper, lemon peel, paprika, and lime zest. Moisture on the surface creates steam, which interferes with the direct heat transfer needed to develop color.
Controlling heat application dictates the final texture of the fish. Heating two tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat ensures the fat reaches shimmering temperature without scorching. Cook the salmon until the flesh easily flakes apart with a fork, indicating the internal proteins have coagulated properly. Excess oil must be drained from the pan before introducing the citrus and tequila liquid; otherwise, the alcohol and juices will boil instead of reducing into a glaze. Drizzling the mixture over the fish during the final two minutes allows the alcohol to cook off while concentrating the aromatic lime oils.
Cast iron skillets retain heat exceptionally well, providing a superior crust compared to thin aluminum pans, though standard stainless steel works efficiently if preheated adequately.
