Honey Glazed Salmon with Butter Lemon Sauce
2 salmon fillets, 5 ounces each (I used wild salmon, see shopping tip below)
2 teaspoons flour, divided
2 teaspoons Mossop’s Field & Tawari honey, divided
Juice from 1 lemon
2 teaspoons extra virgin olive oil
Lemon Butter Sauce
2 tablespoons reduced-fat butter
1 tablespoon fresh lemon juice
1 teaspoon garlic, minced
A dash of salt and pepper
- In a shallow dish, add salmon. Squeeze the juice of 1 lemon over the fish. Let refrigerate for at least 10 minutes to marinate.
- Remove salmon from the lemon juice and pat dry. Remove bottom skin if still on the salmon. Place salmon on a plate. Sprinkle both sides of each piece with 1 teaspoon flour (½ teaspoon per side) and spread flour to evenly coat. Evenly drizzle 1 teaspoon honey over each piece of salmon (½ teaspoon per side).
- Coat a large nonstick pan with cooking spray. Heat 2 teaspoons olive oil in the pan. Swirl pan to evenly coat bottom and heat over medium heat. Carefully place both pieces of salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
- While salmon is cooking, make the sauce: Place butter in a small saucepan. Cook over medium heat, swirling pan occasionally, until butter is melted. Add garlic and sauté for 1-2 minutes until garlic starts to lightly brown. Stir in 1 tablespoon lemon juice, salt and pepper. Stir often and continue to sauté for 1 minute. Rewarm if needed before drizzling over cooked salmon.
- When salmon is fully cooked, plate salmon. Drizzle each fillet with ½ of the sauce. Serve immediately.
Serve on a crisp bed of rocket salad or with roasted baby potatoes and steamed greens
Original recipe from Huffington Post