Wednesday, June 8, 2011

Tequila Lime Salmon Packets

I was super excited to find wild caught salmon on sale for $6.99 a lb a couple of weeks ago at my grocery store. It often goes for double of that. I only wish I had bought double what I did! Even so, I still got quite a bit of salmon and so now it's time to eat it all up. Luckily it was frozen, so I just brought it home and stuck it back in my freezer and didn't have to worry about freezing thawed out pre-frozen fish. (If that makes sense!) Salmon is also one of my kids favorite proteins. I think because it is pink and they are three year old girls. Whatever, it's a super good for you protein so I'll take whatever the reason is! Cooking fish in packets is a very easy way to prepare fish, so give it a try if you have never done it before!

Tequila Lime Salmon Packets w/mixed vegetables

Tequila Lime Marinade:
(all measurements are close approximations and can be tweaked to your liking!)
2 cloves of garlic
1 tsp fresh grated ginger
1 tbsp soy sauce
zest of one lime
juice of one lime
2-3 tbsp honey
3 tbsp tequila
1/2 cup olive oil

2-3 carrots
1 zuchinni
2 handfuls of snow peas

4 filets

In a small bowl, grate the garlic and ginger. Add lime zest, soy sauce, lime juice, honey, tequila and olive oil. Whisk until mixed well. Taste and adjust, although it will be a bit strong because of the tequila. Pour in a small sauce pan and bring to a rapid boil for 15 minutes. Carefully (it's hot!) taste again, it should be more mellow. Adjust as needed. Set aside to cool down.

Cut carrot and zucchini into small sticks. Place in a small bowl along with the snow peas. Pour half of the marinade over the vegetables, cover and refrigerate.

Make packets about 1-2 hours before cooking. On a large sheet of parchment paper, place 1/4 of the vegetables in a pile, draining the marinade away. Place one salmon filet on top and season with salt and pepper. Add a bit of the marinade to the fish and rub it in. Seal the packet by crimping/folding all the way around. Do the same to the remaining 3 packets. Let marinade for 1-2 hours, no longer because the acid in the marinade will make the fish tough if you go too long.

Preheat oven to 400 and cook for 12-15 minutes. Before you cook the fish, press the fish gently with your thumb to see how much give is in the fish. After 12 minutes, press fish again through the packet with your fingers, it should be firm when done. Cook for a few minutes longer if it doesn't feel firm enough. Do not overcook or it will be dried out!

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