I’m very happy to announce that Alaska from Scratch now offers advertising space. We’re having a big promotional sale for the first month, so hop on over to the Advertising page to check out all the juicy details. And because I’m so excited about our very first sponsor, I’m giving Fred’s Alaska Seafood an unsolicited shout-out. They ship stunning wild-caught Alaska salmon and halibut straight to your front door. Check out their ad in the right sidebar and show them some love.
Speaking of salmon… on to the recipe. This simple approach only has a few ingredients – honey, lime, garlic, and butter – and truly enhances the natural, delicious flavor of the salmon. By dusting the fillets with a little bit of flour, then glazing them with honey and pan-frying, you get this wonderful sear on the top, like a caramelized little crust. It’s just fantastic.
Then, if that wasn’t yummy enough, you brown some butter and blend it together with lime and garlic and drizzle it over top of your salmon. Oh my. Succulent and satisfying.
[And here’s a little honorable mention for my 4-year-old daughter who sat on the counter top and snapped the ends off the green beans for me for this lovely dinner].
Honey Glazed Salmon with Brown Butter Lime Sauce
Adapted from [Cooking Classy|http://cookingclassy.blogspot.ca/2012/07/pan-seared-honey-glazed-salmon-with.html?utm-medium=gadget]
Yields: 4 servings
- 4 (6oz) salmon fillets, deboned
- 4T flour
- 2T honey
- olive oil for the pan
- lime zest for serving
- For the Sauce:
- 6T butter
- 1 garlic clove, chopped
- 4T lime juice
- 1/2t salt
- 1/2t freshly ground black pepper
Swirl olive oil in a large frying pan over medium heat. Pat the fillets dry with a paper towel, then dust lightly with flour. Using your hands, pat the flour evenly over the top of the fillet (if fillet is skinless, do this on both sides). Drizzle a small amount of honey over the top of the floured area and spread to coat.
Place salmon in hot pan and cook 3-5 minutes per side, or until a nice caramelized brown crust is achieved and the salmon is cooked to desired temperature (I cook mine medium). Remove to serving plate and drizzle with Brown Butter Lime Sauce and sprinkle with lime zest. Serve.
!To Make Sauce:
In a small saucepan, brown the butter over medium heat, swirling frequently. The butter will melt, then foam and bubble, then begin to brown. As soon as it smells nutty and the color has changed, remove from heat (if you don't watch it closely here, it will burn).
Add garlic, lime juice, salt, and pepper to a blender or food processor. Turn on and steadily stream in the browned butter. Blend for 1 minute until emulsified.