Tequila and lime marinated salmon with sour cream and guacamole

Ed Baines serves up a real winner with this delightful dish of tequila marinated salmon and smooth guacamole
By Ed Baines
Tequila and lime marinated salmon with sour cream and guacamole
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 18 hrs marinating
  • Effort: medium

Ingredients

For the salmon

  • 100 g sugar
  • 50 g salt
  • 1 small bunch coriander, leaves and stalks separated and chopped
  • 1 red chilli, finely chopped
  • 35 ml shot of tequila
  • 125 ml dry white wine
  • 0 1 limes, juice only
  • 500 g salmon

For the guacamole

  • 2 medium avocado
  • 2 clove garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 beef tomato, deseeded and chopped
  • 0 1 limes, juice only
  • 2 tbsp olive oil
  • 01 pinches salt

To serve

  • 2 flour tortillas, quartered and fried until crisp

Method

1. Combine the sugar, salt, coriander stalks, chilli, tequila, wine and lime juice in a bowl to make a brine. Place the salmon fillet in the marinade and leave in the fridge for at least 12 hours.

2. Remove the salmon from the liquid; wrap it in cling film and place into a plastic container. Put another container over the salmon with a weight on top to secure and flatten. Leave in the fridge for a further six hours.

3. To make the guacamole, mash the avocado, garlic and chilli together and then fold in the tomato. Pour the lime juice into the mixture; add the oil, salt, half of the coriander leaves and mix with a fork.

4. To serve, slice the salmon very thinly and place the slices on a plate with a scoop of guacamole. Mix two tablespoons of sour cream with one tablespoon of the marinade and drizzle over the salmon.

5. Sprinkle with the rest of the coriander leaves and finish with the tortillas sticking out of the guacamole. Garnish with a wedge of lime.

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