Magnifique! Fatima made honey glazed salmon and garlic-lime brussel sprouts the other night, and it was delicious. The salmon melted in my mouth. And the brussel sprouts, they were awesome. I’ve never been a huge fan of brussel sprouts, however at last year’s Sidesmas, someone made a delicious spread of brussel sprouts. Since then, we’ve been trying to find the right mix of flavors.
We love to make salmon dishes. Our salmon packets post was one of my favorites because that dish was so easy to make, and can be customized for each person at the table. Below is the recipe we followed for the honey glazed salmon (modified for two people). Head here for the Garlic-Lime Brussel Sprouts.
Honey Glazed Salmon
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Loading...Ingredients
- 2 salmon filets
- Salt and Pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons honey
- 1 tablespoons olive oil
- Zest of 1 lime
- 3 tablespoons butter
- 1 pressed garlic clove
- 1 tablespoon honey
- Juice of 1/2 lime
Instructions
Preheat oven to 400 degrees F.
To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
Place into oven and bake until completely cooked through, about 8-10 minutes.
Serve immediately with browned butter lime sauce and lime zest, if desired.
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