Keep it simple! For a quick weeknight meal try this dinner. You can make it spicier if desired with a refreshing chipotle mustard drizzle. You could substitute chicken for fish if desired. Be sure and read the Tips and Tricks noted below to make your fish flaky and moist.
Ingredients
3 tbsp honey
2 tbsp lime juice
2 tbsp butter, softened
1 tsp cumin powder
1 tsp garlic powder
1/2 tsp paprika
1 lb salmon fillets, or cod
tt salt and pepper
Chipotle drizzle:
1 tsp brown mustard
1/4 cup crema (Mexican sour cream) or Greek yogurt
1-4 chipotle peppers (from a can)in adobo sauce, finely chopped
tt salt and pepper
Garnish:
scallions, chopped
cilantro, chopped
Instructions
Please read Susie's Tips and Tricks below
1. Mix honey, lime, butter, cumin, garlic, and paprika in a small bowl.
2. Prepare the chipotle drizzle. Mix brown mustard, sour cream, and chipolte well and set aside for garnishment.
2. Place salmon fillets in a pan on medium heat. Let it cook a minute. Then using a brush spread the honey-lime glaze on top. Cook until flaky and opaque. About 4 to 5 minutes on one side and little less on the other. Be sure and pour all the glaze over the fish.
4. Garnish with fresh scallions or cilantro.
Susie's Tips and Tricks
If you have the time you can marinate the salmon in the honey lime mixture for about 30 minutes; don't do it longer, it will cause the fish to become mushy. Salmon, trout, and cod-flaky fish shouldn't be marinated a long time.
Fish--its easy to overcook. A good guide is 10 minutes of cooking time for every 1 inch of thickness. You can also confirm thorough cooking by using a thermometer. You want the fish to register 145F.
Do you notice a white goo that comes out of salmon? That is when you know your salmon is done. Its a type of protein (albumin) and is completely harmless. If you find it unappetizing, per America's Test Kitchen you can briefly soak the fish in a brine of salt (1 tbsp) and water (1 cup). Also cook the fish on a lower heat and skin side down will lessen the protein releasing.
Chipotle peppers in adobo sauce are fairly spicy, the sauce portion of the can is hotter than the peppers. If you like it especially spicy, add some more sauce.
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