I wanted to make a sauce that was very flavorful but low in fat, calories and carbs to go with grilled salmon.\u00a0 I created this one using lime, chipotle chili powder and tequila as the main flavors.\u00a0 It’s both tart and spicy with a fair amount of heat.\u00a0 I wanted it to be kind of thick but didn’t want to use a starch (like cornstarch) to thicken it and I also wanted the flavor of the tequila but not the alcohol.\u00a0 Reducing the sauce solved both problems.\u00a0 Although I used this for salmon, you could use it on almost anything like grilled chicken or pork chops.\u00a0 (Probably wouldn’t go so well with beef.)<\/p>\n
Ingredients <\/strong>(makes enough sauce for two servings) Mix this all in a small bowl.\u00a0 Start by removing the zest from entire lime.\u00a0 I use a microplane grater.\u00a0 Then slice the lime in half and squeeze the juice into the bowl.\u00a0 Add in the remaining ingredients and stir well.<\/p>\n Pour into a small frying pan and simmer until the volume is reduced by 3\/4.\u00a0 Serve over grilled salmon that has been salted and peppered.<\/p>\n I will make this up ahead of time and transfer to small serving bowl.\u00a0 When it’s time to serve I give it 20 seconds in the microwave and serve on the side in the same bowl.<\/p>\n Chipotle chile powder should be pretty easy to find in any well stocked grocery store.\u00a0 It’s made from smoked jalapeno chiles.\u00a0 If you don’t want to bother finding it, then substitute regular chili powder but don’t add\u00a0as much (or any)\u00a0cumin as chili powder already contains it.\u00a0 To get the smokey flavor, add a few drops of liquid smoke extact.<\/p>\n Rose’s Lime Juice is normally used for making drinks, and it’s a diluted and sweetened lime juice.\u00a0 If you don’t have any Rose’s, you could substitute 1 1\/2 tsp of bottled lime juice, 1 1\/2 tsp of water and 1 tsp of sugar.<\/p>\n","protected":false},"excerpt":{"rendered":" I wanted to make a sauce that was very flavorful but low in fat, calories and carbs to go with grilled salmon.\u00a0 I created this one using lime, chipotle chili powder and tequila as the main flavors.\u00a0 It’s both tart and spicy with a fair amount of heat.\u00a0 I wanted it to be kind of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[65,68,70,69,63,66,62,64,67],"_links":{"self":[{"href":"https:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/17"}],"collection":[{"href":"https:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":0,"href":"https:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"wp:attachment":[{"href":"https:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nJuice from one large lime (approx. 2 tbs)
\nZest from the same lime
\n2 tbs gold tequila
\n1 tbs Rose’s Lime Juice
\n1\/4 tsp chipotle chile powder
\n1\/4 tsp yellow mustard powder
\n1\/8 tsp cumin
\n1\/4 tsp salt
\nSalmon (enough for two)<\/p>\n