Brown butter & lime salmon

Browned Butter & Lime Salmon

Serves 2

· 2 Fresh or Frozen Salmon Filets

· Kosher Salt and Black Pepper, season to taste

· 1 Tbsp of AP Flour, divided

· 2 Tbsp of Honey, divided

· 2 Tbsp of EV Olive Oil

· Zest of 1 lime

· 6 Tbsp of unsalted butter

· Fresh Lime Juice

· 1 tsp of Honey

· 2 cloves of Fresh Minced Garlic


1. On a cutting board layout both salmon fillets, season with salt and pepper. Next, coat with 1 tsp of AP Flour and 1 tsp of honey each on both sides.

2. In a small sauce pot heat and whisk butter until foamy and lightly golden brown; do not overcook to prevent from burning. Remove from heat and whisk in fresh lime juice, 1 tsp of honey, minced garlic, salt and pepper to taste. Set aside.

3. Heat a sauté pan to medium heat. Add Olive Oil. Then add salmon and sear on both sides for about 3-4 minutes each (depending on thickness). If fillets are thick cuts then place in a preheated 400 °F oven for about 5 minutes or until done.

4. When Salmon is cooked pour browned butter sauce over each fillet and garnish with lime zest. Serve over Coconut Basmati Rice.

Coconut Basmati Rice

2-3 Servings


· 1 cups water

· 3/4 cups canned unsweetened coconut milk

· 1/2 teaspoons (packed) golden brown sugar

· 1/2 teaspoon salt

· 1 cups basmati rice (about 13 ounces), well rinsed, drained

· 1/4 cup sweetened flaked coconut, lightly toasted

· Red Pepper Chili Flakes (sparingly)


1. Combine water, coconut milk, sugar, and salt in heavy large saucepan; simmer then stir in rice.

2. Cover rice and lower the heat to medium-low and simmer 12 minutes.

3. Cover tightly, remove from heat, and let stand 10 minutes.

4. Transfer rice to bowl; sprinkle with toasted coconut.


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