Saturday, April 19, 2014

Browned Butter & Lime Salmon with Raspberry & Cilantro Salsa


This recipe might have a long name, but I promise it's not only easy to whip up but unbelievably delicious. Both the salmon and salsa would be tasty independent of each other, but are crazy good when paired up. I will definitely be adding both of them to my rotation! I can picture the salsa in particular once the grill is fired up this summer.

The salsa tastes better if it has a little time to sit in the fridge so the flavors can really blend and pop. I mixed up my salsa earlier this afternoon. It also made dinner prep quicker, as all I had to do was cook the salmon for a few minutes while the brown butter sauce was coming together.

Browned Butter & Lime Salmon 

1.5-2 lbs. salmon, cut into fillets
arrowroot or tapioca starch (just enough to dust fish)
3 tsp. raw honey, divided
1-2 tbs. olive oil
zest & juice of 2 limes
4 tbs. butter
1 minced garlic clove
1/2 tsp. salt
1/2 tsp. pepper

Lightly dust both sides of salmon with starch and drizzle lightly with 2 tsp. of the honey.

Heat olive oil in a skillet over medium heat and add salmon; cook for 3-5 minutes a side or until done to your liking.

To make browned butter sauce, add butter to a small sauce pot over medium heat. When it melts stir a couple of times until it's starting to brown. Remove from heat and stir in remaining 1 tsp. honey, lime juice, garlic, salt & pepper.

To serve, plate salmon and pour sauce on top. Sprinkle with lime zest.


Raspberry & Cilantro Salsa

2 cups fresh raspberries
1/4 cup finely diced red onion
2 tbs. minced cilantro
1 tbs. minced jalapeño pepper
juice of 1/2 lime
1 tsp. salt
1 minced garlic clove
1/2 tsp. cumin
pinch of black pepper
1/2 tsp. stevia or palm sugar (or to taste)

Combine raspberries, onion, cilantro, jalapeño, lime juice, salt, garlic, cumin and black pepper in a bowl. Stir and macerate the raspberries to release their juices (but still leave them somewhat intact). Stir in stevia or palm sugar.

Cover and chill for at least an hour before serving.

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