Honey & Lime Salmon {fast & easy oven recipe}

     It's Winter and I wanted fresh salmon.  I spied some nice Norwegian Salmon at my store and while its a it pricey - it is worth it. I am rather selective (ok, picky!) about salmon.  We prefer: King, Copper River and Norwegian. Salmon that does not have "colorant" added and salmon that is not farm raised either. That being said, salmon in our house is a treat because the per pound price averages $13.99 for these picks when not on sale. Consumption/serving size in our house is roughly 3/4-1 pound per adult. and I always ask for the thicker (more square) body end (not the thinner, tail end) if I am having the salmon cut into a fillet for us. I was happy to find a new recipe to try out that is baked/broiled and ready in under 35 minutes.  It's a fantastic mix of flavors. ~Enjoy! Diane   

Honey & Lime Salmon
  (for every 2 pounds of salmon fillets)
​
Ingredients: 

2 pound salmon fillets
olive oil & foil 
2 limes (one for slicing and one for juicing)
4 tablespoons butter, melted
2 teaspoons garlic, minced
2 tablespoons honey
salt & pepper
1 tablespoon chopped cilantro or parsley, *optional

Directions:

• Preheat oven to 350 degrees.
• Line a large baking sheet or baking dish with foil. Grease the foil lightly with olive oil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip thinly cut lime slices from one lime underneath the salmon.
• In a bowl, stir together the melted butter, garlic, honey. and juice of remaining lime. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if the foil doesn't cover the salmon completely). If you can create a foil pouch go ahead and do so, 
• Bake salmon for 20 to 25 minutes. Remove from oven, open up foil pouch if one was created and baste salmon with the juices. Switch oven to broil and cook salmon another 5 to 8 minutes basting one more time during broiling.  
• Sprinkle fish with chopped cilantro or parsley over the top and serve

Recipe adapted from: Creme De La Crumb
Photos by: Diane Baker for Canning and Cooking at Home