Honey N Lime Glazed Salmon Food

HONEY LIME SALMON RECIPE

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over high heat. Season the salmon generously with salt and pepper.
• Place the salmon, skin side up, in the pan and cook for approximately 4 minutes on each side or until fish is opaque.
• In a small bowl whisk together the remaining 2 teaspoons of olive oil, honey, lime juice, zest, and salt and pepper to taste.
• Drizzle the glaze over the salmon and cook for 1 more minute, using a spoon to baste the salmon with the glaze.
• Serve immediately, garnished with cilantro and lime wedges if desired.

HONEY 'N' LIME GLAZED SALMON

Steps:

• Grate peel from 1 lime.
• Squeeze juice from both to measure about 1/3 cup.
• In a small bowl, stir juice with peel, honey, Dijon& salt until smooth.
• Preheat BBQ& oil grill.
• Brush salmon with sauce.
• Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side).

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

HONEY-LIME SALMON

Steps:

• Mince shallots, garlic and from half to all of the remaining jalapeno. Combine in a small bowl with the lime juice and the honey.
• Heat a small saute pan until very hot, and add the oil; reduce heat to medium-high, and saute salmon on one side for about 1 minute. Turn salmon, and add shallot mixture. Reduce heat to medium, and cook until done, following the Canadian rule: measure the salmon at the thickest part and cook 8 minutes to the inch. The salmon should be done in about 5 minutes.

HONEY-GLAZED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper.
• Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets.
• Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.

HONEY GLAZED SALMON WITH BROWNED BUTTER LIME SAUCE

Steps:

• Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat.
• Evenly drizzle 3/4 teaspoon honey over each side of the flour coated salmon fillets. Drizzle 1 tablespoon olive oil into a 10 inch non-stick or cast iron skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
• Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
• To Make The Browned Butter Lime Sauce: Place butter in a small (light colored to monitor browning) saucepan. Cook over medium heat, stirring pan constantly, until butter is fragrant and has turned a brownish coloring. Careful not to burn.
• Remove browned butter from heat and add it, along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for about 30 seconds, until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).