So, as a rule, I’m not big on fish. Or shrimp. Or any seafood really besides crab, and if we are being honest that is just because I like cracking it. In that vein, you won’t be seeing a whole lot of seafood recipes on this blog, but this week Boyfriend picked out the recipes, and lo and behold, fish.
So here it goes.
Honey Glazed Salmon
My rating: 5 (but if we are rating it on a scale of worst to best fish? 8)
It was pretty good. The sweet and savory flavors went well together, making a decadent sauce that left my face feeling a little (not altogether pleasantly) buttery. The tastes were very good though.
Calories- 369 (but we had pretty big pieces of salmon)
- 2 (~6 oz) salmon fillets
- 4 tsp flour (one for each side of each filet)
- 4 tsp honey (one for each side of each filet)
- 2 Tbsp extra virgin olive oil
Brown butter lime sauce
Calories- 81 per Tbsp
- 6 Tablespoons butter
- 3 Tbsp fresh lime juice
- 1 tsp honey
- 1 clove garlic, minced (ours was big and it was super garlicky, but tasty!)
- 1/2 tsp salt
- 1/2 tsp pepper
Cover salmon in the flour and then drizzle the honey over both pieces.
Heat olive oil in a skillet (you may need to do each piece separately, but we have a large skillet, so we did ours at the same time.
The salmon will need to cook for about 5 minutes on each side. Ours took longer because they were pretty thick pieces, but you are looking for the fish to stop looking translucent and become an opaque pink color.
While the salmon cooks brown the butter in a sauce pan, stirring or swirling occasionally until it becomes caramel colored and fragrant. Remove from heat and stir in other sauce ingredients with a whisk.
Serve! We served our salmon with fresh baby spinach with a citrus vinaigrette, but this would be good with snap peas, green beans, or other veggies too.
Recipe adapted from The Recipe Critic.