Tequila-Marinated Salmon with Habanero Salt and Lime Fresco Butter


Marinade for Salmon
4 salmon fillets
1/4 Cup Extra Virgin Olive Oil
1/4 Cup tequila
1/4 Cup lime juice
3 cloves of fresh garlic, minced
2 Tbsp Lime Zest
1 Tbsp minced fresh (or dried minced) Habanero pepper
1/2 Cup fresh orange juice
Pinch of Habanero Pepper Salt

Butter mixture
4 tablespoons unsalted butter, softened
1/2 teaspoon Peruvian Chile-Citrus Sea Salt
1/4 teaspoon Habenero Pepper Salt
3 tsp lime zest
2 Tbsp lime juice

Lightly salt salmon fillets with with both Lime Fresco and Habanero Pepper salts and allow seasoned fish to sit in a glass dish. Combine other salmon marinade ingredients. Pour blended marinade over salmon filets and allow to marinate for 2-3 hours in the refrigerator.

To make the spiced butter, blend in a separate bowl, or using the bowl of a small food processor, the lime juice, lime zest and Habanero Pepper and Lime Fresco salts. Add butter to the juice-spice mixture and stir until all ingredients are thoroughly blended. Refrigerate seasoned butter until 20 min before serving.

Preheat oven broiler. Broil salmon close to flame, on top rack of oven if possible, being careful not to char the fillets. (This recipe is also delicious on the grill when weather permits). Cook salmon, basting filets with tequila marinade and turning once, until fish flakes, until it is at preferred level of doneness.

Serve salmon topped with Lime Fresco – Habanero butter mixture.

Makes 4 servings