In nonreactive container (not aluminum) that is large enough to hold salmon
in a single layer arrange salmon.
Combine tequila and lime juice in a small bowl. Pour over fillets and turn
to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In blender combine sour cream, parsley, chives, lime peel, salt and pepper
and process until smooth; set aside.
Heat broiler. Transfer salmon to broiling pan, reserving marinade. Pour
marinade into a bowl; add butter and stir to combine.
Broil salmon, basting with marinade mixture, until fish flakes easily..3
to 4 minutes depending on thickness. Transfer salmon to serving platter; top
with any juices from bottom of broiling pan and any remaining marinade mixture.
Spoon sour cream mixture over fillets and garnish.