Ready For Spring

I love decorating especially for spring. 

💐🌿🌺🐣

HONEY GLAZED SALMON

My daughter sent me this recipe from Pinterest (courtesy of damndelicious.net). It is amazing and so easy to prepare without much time on that evening you are working late but want a home cooked meal. 

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 

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 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. Add salmon to skillet and sear both sides until golden brown, about 1-2 minutes per side.

Place into oven and bake until cooked through, about 8-10 minutes. 

Serve immediately on top of brown rice, drizzle salmon with browned butter lime sauce and lime zest. 

Recipe adapted from damndelicious.net

Tilapia With Lemon Cream Sauce

This recipe is so amazing and does not take very long to prepare. An FYI about preparing fish or other types of meat, let the meat or fish set out for 20-30 minutes at room temperature before cooking. The meat or fish will cook more evenly. 

Make the lemon cream sauce first. You can let it set in the pan on low while you are preparing the fish.

Lemon Cream Sauce:

3 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1 clove garlic

Salt and pepper to taste

Juice from 1/2 lemon

To make the sauce, melt 3 tablespoons of butter in a small skillet or sauce pan. Add the clove of garlic, sauté the garlic for 2 minutes. Then add the 2 tablespoons of flour to the butter in stir consistently and let the mixture bubble for about 1 minute. Add the milk stirring constantly, letting the sauce come back to a rolling boil for 1 to 2 minutes. Add salt and pepper to taste. Turn the sauce to low, add the lemon juice from 1/2 a lemon. Stir the sauce and let set while you prepare the fish. 

For the fish:

2-4 pieces tilapia

2 tablespoons flour

1 teaspoon lemon pepper seasoning

1 cup Panko bread crumbs

1 egg

2 tablespoons olive oil

On a plate, mix together 2 tablespoons of flour, 1 cup Panko bread crumbs, 1 1/2 teaspoons lemon pepper seasoning. In a bowl, beat an egg with a fork. Heat the olive oil in a large skillet. Dip the pieces of fish in the bowl with the egg, coat both sides, then dredge the fish through the flour mixture on the plate. Coat both sides of the fish. Place the fish in the heated skillet. I usually cook fish for 6 minutes of each side depending on the size of the pieces. Make sure your skillet is hot enough to pan sear the fish to a golden brown. Setting the cooking unit between medium-medium high should be hot enough. After I turn the fish, I usually turn the heat down to medium to finish the fish so not to burn. 

The flour mixture is enough to coat 2-4 pieces of fish. If you do not like tilapia you can also use cod, sole, salmon or your favorite fish.

Place the prepared fish on a plate and drizzle with the cream sauce.

Recipe adapted from justgetoffyourbuttandbake.com