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Saturday, August 28, 2010

Salmon with Honey Lime Butter

This is an excellent, very flavorful salmon recipe. The citrus butter combo is fantastic. I serve this with rice pilaf and a fresh seasonal vegetable. A light white wine like Riesling or Gewurztraminer is a good compliment to this entree.

4 large salmon steaks or 2 salmon filets (about 1 pound each)

1/4 cup canola oil

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup lime juice

2 green onions, thinly sliced

1 tbsp. dried parsley

1 tsp. crushed dried rosemary

1/4 tsp. salt

1/8 tsp. pepper

Honey-Lime Butter (recipe below)


1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Honey-Lime Butter. Yield: 4 servings.



4 tbsp. butter, softened

1 tbsp. lime juice

1 tbsp. honey

1 small clove garlic, minced

1 tbsp. dried parsley

1/2 tsp. finely grated lime peel

1/8 tsp. crushed red pepper flakes


1. Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1-inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon.

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