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Lightly crusted salmon with a browned butter-lime sauce. cookingclassy.com's spin on a Gourmet Magazine recipe.
- 4 (6 ounce) salmon fillets, rested at room temperature 20 minutes
- 8 teaspoons flour, divided
- 2 tablespoons honey, divided
- 1 lime, zest of
- 2 tablespoons extra virgin olive oil
Browned Butter Lime Sauce
- 6 tablespoons salted butter, diced
- 3 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat.
- Evenly drizzle 3/4 teaspoon honey over each side of the flour coated salmon fillets. Drizzle 1 tablespoon olive oil into a 10 inch non-stick or cast iron skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
- Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- To Make The Browned Butter Lime Sauce: Place butter in a small (light colored to monitor browning) saucepan. Cook over medium heat, stirring pan constantly, until butter is fragrant and has turned a brownish coloring. Careful not to burn.
- Remove browned butter from heat and add it, along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for about 30 seconds, until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).