Salmon Filet from
Tryphe Specialty Foods
4495 Dunbar Street, Vancouver
For my third Tryphe item, I received a salmon filet! My usual go-to recipe for cooking salmon is actually a recipe that was told to me by a patient at work (I work in a dental office). He promised it was a guaranteed fool-proof recipe that everyone loves, and he made me memorize it and repeat it back to him! Brown sugar, soy sauce, sesame oil, lemon juice, and dijon mustard. I met him about 5 years ago and have made salmon the same way ever since! What he had told me was true- it was fool-proof, easy and a definite crowd pleaser. So, I would officially like to thank you, Mr. Patient for the awesome 5-ingredient marinade that I will forever remember!
Now that you’ve heard the story of how I usually make salmon, I will go on to tell you that I decided not to use my usual salmon marinade. In true “challenge” fashion, I wanted to try a new recipe to see if I could add one to the recipe bank. This one turned out to be a success!
Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce
- 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
- 8 tsp flour, divided
- 2 Tbsp honey, divided
- zest of 1 – 2 limes (I like it with a generous amount so in my opinion 2)
- 2 Tbsp extra virgin olive oil
- 1 recipe Browned Butter Lime Sauce, recipe follows
- 6 Tbsp salted butter, diced
- 3 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Click the link above for the directions I followed!
Thyme & Olive Oil Baked Potatoes
I eyeballed everything, so after halving the potatoes, I drizzled them with extra virgin olive oil, threw some sprigs of thyme in the pan, and seasoned with kosher salt and ground black pepper.
Olive Oil & Lime Frisee Salad
Again, I just eyeballed this- I mixed together some extra virgin olive oil, lime juice, kosher salt and ground black pepper, then drizzled the dressing over the frisee.