Tequila Lime Salmon with Crema

I love fresh salmon, especially in the summer because it is such a light and refreshing meal. I am not a huge fan of fish because of textures and flavors, but salmon is one of the good ones – not too fishy and pretty mild, but still enough flavor to taste something and it usually takes on the flavors you are cooking with pretty well. We all know I am obsessed with mexican flavors and spices, so I knew I had to do a Mexican inspired salmon dish with lime juice, cumin and a splash of tequila for good measure. And of course, no dish is complete without my signature crema to go on top. I paired my dish with grilled onions for some sweetness and rice because I already had it made – but you could swap the rice for some black beans or grilled corn for even more mexican vibes. And don’t worry, you can’t taste the tequila in this recipe – it actually just adds some moisture and a hint of a smokey flavor.

For the Salmon

• 2 Salmon Filets
• 2oz Tequila
• 1 Lime, Juiced
• 1 Tsp Cumin
• 1/2 Tsp Onion Powder
• 1/4 Tsp Chili Powder
• 1/4 Tsp Garlic Powder
• Salt + Pepper, To Taste

For the Crema:

• 1 Cup Plain Greek Yogurt
• 2 Limes, Juiced
• 2 Garlic Cloves
• 1/3 Cup Packed Cilantro
• Salt + Pepper, To Taste

Optional Ingredients:

• 2 Yellow Onions, Quartered and Grilled
• Rice

To Make the Crema:

1. Add the greek yogurt, cilantro, lime juice, garlic cloves and salt to a food processor and blend until smooth.
2. Transfer to a small bowl and set aside until ready to serve.

To Make the Salmon:

1. In a small bowl, add the tequila, lime juice, cumin, onion powder, chili powder and garlic powder and whisk together until well combined. This should form a thick(ish) marinade.
2. Next, pat the salmon completely dry with a paper towel and season all sides with salt and pepper.
3. Brush the marinade on the salmon until evenly coated on all sides (except the skin side, don’t worry about coating that side).
4. Set the salmon aside and allow it to rest for 15-20 minutes.
5. When you’re ready to cook, heat a pan over high heat and spray with pam to coat.
6. Add the salmon to the pan, skin side down. Sear for 5 minutes.
7. Reduce the heat to medium and carefully flip the salmon over to cook for another 5 minutes.
8. Flip the salmon back over so the skin side is touching the pan, reduce the heat to low, cover and continue cooking for 8-12 minutes until the salmon is cooked through. *the time will depend on how thick your salmon is.
9. Remove the salmon from the pan and serve each salmon filet alongside rice and grilled onions, if desired. Top with the crema, serve and enjoy!