Honey Glazed Salmon

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest, most flavorful salmon you will ever make. And that browned butter lime sauce is to die for!

Ingredients

• 4 salmon filets
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons all-purpose flour
• 4 tablespoons honey
• 2 tablespoons olive oil
• Zest of 1 lime
For the browned butter lime sauce
• 6 tablespoons unsalted butter
• 2 cloves garlic, pressed
• 1 tablespoon honey
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

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 

damndelicious.net/2014/08/18/honey-glazed-salmon/

Grilled Tilapia with Strawberry Salsa

For the salsa:
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste

Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl.  Add the lime juice and lemon juice, and toss well.  Season to taste with salt and pepper, and refrigerate until ready to serve.

For the tilapia:

1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets

Whisk together all ingredients minus tilapia and pour into a resealable plastic bag.  Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag.  Marinade in the fridge for 1 hour.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the tilapia from the marinade and shake off excess.  Discard the remaining marinade.  Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork - about 3-4 minutes per side depending on thickness.  Serve the tilapia topped with strawberry salsa.