Need a fabulous but easy recipe? Here it is. Marinate your salmon steaks in tequila and lime juice. After a day spent cruising with our friend Joey (no not that kind of cruising, Dear Reader- my life is more tame than you can imagine, trust me) and seeing some of the stunning (dare I say, breathtaking!) overlooks and canyons in northern New Mexico, we turned our little Honda Fit around and jetted back to our casita, hungry, a bit sun washed and giddy (swaying on a high altitude precipice will do that to you).
Joey, of course, immediately began making a frosty batch of vodka martinis (for those of you dying to know, Joey takes his very dirty; in fact, I've never seen a dirtier martini!).
Then we raided the refrigerator. As luck (some might say, near-genius) would have it, I had three wild salmon steaks blissfully marinating in tequila, lime juice, and minced garlic. And Joey brought the cutest little perky heads of Belgian endive, a bag of organic spinach, and three flavors of Haagen Daz sorbet for dessert (mango, raspberry, and lemon). Now do you see why I adore him?
Tequila-Lime Salmon Recipe
We plated the salmon steaks on a bed of wilted spinach braised with a touch of extra virgin olive oil, sea salt and ground pepper, and a hint of balsamic vinegar while Dashing Husband chose to keep his spinach crisp and raw with a scant drizzle of olive oil. Both ways were good! The endive was trimmed and halved then braised in a little olive oil and chopped garlic - this was Joey's contribution, and Babycakes, it was too yummy.
3 to 4 wild Alaskan salmon steaks
2/3 cup tequila
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
5 cloves of garlic, chopped
Pinch of organic brown sugar
Dash of Worcestershire sauce
Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.
Go sightseeing for the afternoon.
When you return, put on a pot of brown rice (add Old Bay Seasoning and a dab of olive oil), wash and cut a few vegetables (endive, and spinach, and carrots work) and chop copious amounts of garlic.
Make some ice cold vodka martinis.
Play music. Talk about life and politics and religion (everything your mother told you not to talk about).
When the rice is done, turn on your oven- 400 degrees F will work.
Arrange the salmon steaks skin side down on a broiler pan or other shallow baking pan.
Pour the marinade into a saucepan.
Place the salmon in the oven on a rack near the top.
Turn the burner on under the saucepan and start reducing the marinade to make your tequila sauce; keep it at a gentle simmer; stir now and then, between sips of a dirty martini and snorts of laughter.
Meanwhile, quickly braise the endive, and the spinach (in two different pans) and saute the carrots (yup, in another pan).
Keep an eye on the salmon steaks while all the braising and sauteing is going on- this is why Chefs get the big bucks. After about 6 minutes, turn the salmon over and cook briefly to crisp the skin. Cook till fork tender, maybe a minute.
You're ready to plate. Spoon the tequila sauce over the steaks.
Light some candles. Eat. Drink. Live a little.