My better half at long last persuaded me to attempt salmon once more, and that possibly cooking it uniquely in contrast to I'd had it in the past would make me like it.
I'm just conceding this here in light of the fact that he doesn't peruse anything I compose yet he was correct. Possibly this is on the grounds that I'm a grown-up, and grown-ups ought to eat more advantageous things, or perhaps this is on the grounds that I actually really like the flavor and flakiness of this bean stew lime salmon. In any case, it's scrumptious AND it's anything but difficult to make. Victor champ chicken supper. Or then again salmon supper.
Delicate and flaky, this stove heated stew lime salmon formula is so natural to make and is certain to satisfy everybody!
- 1 pound salmon
- 2 tbsp lime juice
- 2 tsp honey
- 1 clove garlic minced
- ½ tsp salt
- 2 tbsp butter
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp lime zest
INSTRUCTIONS
- Preheat oven to 350 and place salmon, skin side down, onto a piece of foil that is large enough to fold over and cover salmon.
- In a large sauce pan, heat lime juice, honey, garlic and salt over medium heat.
- Remove from heat and add in cold butter, swirling to melt.
- Pour sauce mixture over salmon, and sprinkle with cumin, chili powder and lime zest.
- Cover salmon making a pouch with the foil.
- Bake for 15-20 minutes depending on thickness of filet. Salmon should be flaky and tender when done.
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