4 salmon fillets
1 tbsp. lime juice
1 tbsp. tequila
1/2 c. sour cream
2 tbsp. chopped, fresh parsley
1 tbsp. chopped chives
1/2 tsp. grated lime peel
Salt and pepper to taste
2 tbsp. melted butter

Arrange a single layer of salmon in a glass baking dish. In a small bowl, combine the lime juice and tequila. Pour over salmon and cover. Refrigerate for 30 minutes. In a blender, combine sour cream, parsley, chives, lime peel, salt and pepper until smooth. Set aside.

Add butter to salmon and broil for 3 to 4 minute basting constantly with 1/2 of the sour cream mixture. (Might need to broil 2 minutes longer). Test doneness by trying to flake fish with a fork. When done, top with remaining sour cream mixture. Serve immediately. Garnish with lemon and lime slices. Can use a sprig of parsley, too. Serves 4.