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Honey Glazed Salmon with Browned Butter Lime Sauce

July 3, 2014

 

1 Honey Glazed Salmon

This salmon is simple to prepare, yet has such an incredible flavor!!  The citrus of the lime, the silky sweet of the honey, and the deep rich flavor of the browned butter go together so well.   They all compliment each other perfectly.

 

Browned Butter Lime Sauce

3 T. salted butter, diced

Place butter in a small, light-colored saucepan.  Cook over medium heat, swirling pan until butter has turned a tan shade.  Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.

1 Honey Glazed Salmon (6)

 

1 Honey Glazed Salmon (7)

1  1/2 fresh lime juice

1/2 clove garlic, minced

1/8 tsp. salt

1/4 tsp. pepper

Remove from heat and add lime juice, garlic, salt and pepper.

Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.

Pour sauce into a small glass dish – set aside.  Note:  Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.

1 Honey Glazed Salmon (8)

Salmon:

2  (6 oz.)  salmon fillets, rested at room temperature for 20 minutes

4 tsp. flour, divided

Sprinkle 1 tsp. of flour on one side of each salmon fillet.

1 Honey Glazed Salmon (9)

1 T. honey, divided

Drizzle honey over the flour. (I did not measure out the honey.  I just drizzled the specified amount onto the salmon).

1 Honey Glazed Salmon (10)

small amount of olive oil (optional)

Lightly oil a small skillet and heat for a minute or two before adding salmon.  If you are using a pan that is NOT non-stick, you will need to add more olive oil.

Once it is hot, carefully place the salmon – floured and honey side down.

1 Honey Glazed Salmon (11)

(This picture shows oil on the pan.  The recipe I was following called for 1 T. of olive oil.  I would not use this much – if any.)

Cook over medium-low heat for about 6 minutes.  The  honey will give it a nice browned crust.

Flip salmon and sprinkle 1 tsp. flour on each fillet.  Drizzle with honey.

Cook over medium-low heat for another 6 minutes or until done.  DO NOT over cook salmon!

Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce.

zest of 1 lime

Sprinkle with lime zest.

Serve immediately.

* A note about Browned Butter:  Browned butter adds a complex nutty flavor to your food with this classic French technique.  Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present.  It has a more complex flavor than melted or clarified butter.  Brown butter is traditionally served with fish, but makes a delicious topping for vegetables.  It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.

WEIGHT WATCHERS:  12 PointsPlus WITHOUT salmon or olive oil.  Weigh each of your salmon fillets and calculate the PointsPlus.  Add points for olive oil, if you use it.  Without oil – each fillet is approximately 11-12 PointsPlus.

 

FULL RECIPE WITHOUT PICTURES —

HONEY GLAZED SALMON WITH BROWN BUTTER LIME SAUCE

Browned Butter Lime Sauce

3 T. salted butter, diced

1  1/2 fresh lime juice

1/2 clove garlic, minced

1/8 tsp. salt

1/4 tsp. pepper

To brown butter *

Place butter in a small, light-colored saucepan.  Cook over medium heat, swirling pan until butter has turned a tan shade.  Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.

Remove from heat and add lime juice, garlic, salt and pepper.

Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.

Pour sauce into a small glass dish – set aside.  Note:  Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.

Salmon:

2  (6 oz.)  salmon fillets, rested at room temperature for 20 minutes

4 tsp. flour, divided

1 T. honey, divided

small amount of olive oil (optional)

zest of 1 lime

Sprinkle 1 tsp. of flour on one side of each salmon fillet.

Drizzle honey over the flour. (I did not measure out the honey.  I just drizzled the specified amount onto the salmon).

Lightly oil a small skillet and heat for a minute or two before adding salmon.  If you are using a pan that is NOT non-stick, you will need to add more olive oil.

Once it is hot, carefully place the salmon – floured and honey side down.

Cook over medium-low heat for about 6 minutes.  The  honey will give it a nice browned crust.

Flip salmon and sprinkle 1 tsp. flour on each fillet.  Drizzle with honey.

Cook over medium-low heat for another 6 minutes or until done.  DO NOT over cook salmon!

Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce.  Sprinkle with lime zest.

Serve immediately.

* A note about Browned Butter:  Browned butter adds a complex nutty flavor to your food with this classic French technique.  Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present.  It has a more complex flavor than melted or clarified butter.  Brown butter is traditionally served with fish, but makes a delicious topping for vegetables.  It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.

WEIGHT WATCHERS:  12 PointsPlus WITHOUT salmon or olive oil.  Weigh each of your salmon fillets and calculate the PointsPlus.  Add points for olive oil, if you use it.  Without oil – each fillet is approximately 11-12 PointsPlus.

 

 

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