Salmon with Creamed Lime Sauce
4 salmon fillets (5 oz each)
1 Tbs. EACH tequila and lime juice
1/2 cup sour cream
2 Tbs. fresh parsley, chopped
1 Tbs. green onion, minced
1/2 tsp. grated lime peel
Dash EACH salt and white pepper
2 Tbs. whipped butter, melted
In glass or stainless-steel container, arrange salmon in single layer.
In small bowl combine tequila and lime juice; pour over fillets and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In blender combine sour cream, parsley, green onions, lime peel, salt and pper and process until smooth; set aside.
Preheat broiler. Transfer salmon to broiling pan, reserving marinade. Pour marinade into bowl; add butter and stir to combine. Broil salmon, basting with marinade mixture, until fish flakes easily when tested with a fork, 3 to 4 minutes.
Transfer salmon to serving platter; top with juice from bottom of broiling pan and any remaining marinade mixture. Spoon sour cream mixture over fillets and garnish with lime slices and parsley sprigs.