This is my first recipe! Please be gentle. 🙂
Tonight was my turn to cook. I knew I wanted to made some slaw with dinner — I’ve had some cabbage and carrots kicking around in my fridge for a while — and I knew I wanted to include lime, because I love slaw with some tang.
Looking through my freezer, I found some salmon we had picked up the other day, and thought it would go really well with the slaw I had in mind.
Then, I thought to myself: what goes better with lime than tequila? Luckily, I also had some of that hanging out in my freezer, and thus tonight’s recipe was born.
Salmon with tangy slaw and rice
Lime and Tequila Marinated Salmon
- 2 salmon fillets
- 1-2 tablespoons of olive oil (I always just eyeball it)
- Juice of 1/4th lime
- A splash of tequila
- Salt and pepper to taste
- Any additional seasonings, to taste. I threw a couple dashes of paprika and cumin.
- 1/4th head of cabbage
- 1-2 carrots (medium)
- A tiny bit of red onion (optional — I used maybe 1/8th of a medium onion)
- Juice of 1/2 lime (large)
- A couple spoonfuls of mayo
- Salt and pepper to taste
- A dash of sweetener. I chose honey.
- 1 cup of rice (I chose jasmine, since I always have some on hand)
- Whatever ratio of water goes with your choice of rice (in this case, 2 cups of water to 1 cup of jasmine rice)
- Salt to taste
- Start prepping your slaw first so it can sit in the fridge for an hour or more. Chop up your cabbage into bite-sized strips and toss into a medium sized bowl.
- Next, peel your carrots, and then continue peeling it into thin strips. Once you get down to the core of the carrot, try to chop it up finely. Then, cut your strips into halves or thirds so they’re a little more bite-sized, and throw them in the bowl with the cabbage.
- If you happen to have some red onion on-hand, feel free to cut a few thing slices, dice those up, and add them to your bowl as well.
- Next, add a couple scoops of mayo and the lime juice, along with your salt and pepper, and mix everything together. Taste to check balance and add any additional mayo, lime juice, salt, pepper, and depending on how sour it tastes, add a tiny bit of honey. Once you’ve got it to your preferred balance, cover your bowl and put it in your fridge to chill.
- Next, prepare your marinade. Mix the oil, lime juice, tequila, salt, pepper, and any additional seasonings, then toss in a freezer bag with your salmon fillets and refrigerate.
- Let your salmon and slaw sit for 30-40 minutes, then start cooking your rice. I have a rice cooker (it’s easily my favorite kitchen appliance), so I just dumped the rice and water into my cooker with some salt.
- Once your rice is close to being finished, heat up your pan on medium-high heat. Give it a minute to warm up, then add some oil to your pan, swirl it around to coat evenly, and then drop in your salmon. Cook for about 3-4 minutes on each side until the salmon is fully opaque. I’m not the best at cooking fish, so I ended up overcooking mine a bit.
- Plate up, and serve!