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Margherita Salmon

by Jane Worthington-Roth

At our house, we eat a lot of fish. It’s healthier for you than eating red meat, and if you’re lucky you can find a fishmonger with a fresh, varied selection. I generally like to buy fish at either the Sharon Farm Market, in Sharon, CT, or at Price Chopper. These grocers have the most varied fresh fish selections in the area. Although I enjoy trying lots of different types of seafood recipes – most recently octopus - I often fall back on the ubiquitous salmon for a quick and easy dinner.

A long time ago, my husband developed a delicious salmon recipe that we call “Margherita Salmon” - it is made with the flavors of the classic Margherita cocktail. It is by far our favorite salmon recipe! For the past few years, we’ve served Margherita Salmon for our Christmas Eve dinner. It would also work well for an elegant New Year’s Eve.

Margherita Salmon

1½ to 2 pounds salmon fillet
1 “nip” tequila
Juice and zest of 1 lime
Finishing salt, for serving (optional)
Aioli (garlic mayonnaise) – with pink peppercorns

Place the salmon, skin side down on a non-stick foil-lined baking sheet.

Pour the nip of tequila and the lime juice over the fish. Grate the lime zest onto the fish. Let sit and marinade in the fridge for about 20 minutes.

Preheat the oven to 425 degrees.

Bake the salmon for about 8 to 10 minutes, until the salmon flakes easily. Or, you can use an instant read thermometer to check the fish for doneness - an internal temperature of 145°F should be measured at the thickest part of the fillet.

Slice into 4 servings (6 oz. to 8 oz. each). Top with a sprinkle of finishing salt – you can use flaked sea salt, coarse salt, or for a great visual accent, black salt.

Offer your guests a dish of aioli topped with a few pink peppercorns, for garnish.