Honey-Lime Salmon

Honey-Lime Salmon

Yes, I’m posting another Salmon recipe 😉 My family just LOVES Salmon SO much that I am always in search of new and different ways to prepare it! We also adore anything citrus, so this recipe is perfect for us!!! With just a few ingredients needed and about 20 minutes, this yummy dish earns 5-stars in this household 🙂
As usual, I have to thank Ree Drummond for sharing the original version of this wonderful recipe! I made a few adjustments to the original version in order to make it Gluten-Free and allergy-friendly for my family.

  • 1-1 1/2 lb Salmon (cut into 4 fillets; skin removed, if desired)
  • 1-2 Tbsp Canola Oil
  • 4 Tbsp Butter, Unsalted (divided)
  • 1-2 pinches Salt
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Honey (start with 1 Tbsp and add more for desired sweetness)
  • 1 Tbsp Gluten Free Soy Sauce
  • 2 Medium Limes, Zest & Juice (Divided)
  • 2 + 1/2 Tbsp Fresh Parsley, chopped (reserve the 1/2 Tablespoon for serving)
  • 1-1 1/2 Cups Rice, cooked (for serving)
  1. Begin cooking the rice while you prepare the Salmon (both should be done at about the same time).
  2. Preheat oven to 250 degrees.
  3. In a large non-stick skillet, heat the oil and 2 Tablespoons of the butter over medium heat until the butter is completely melted and the surface begins to shimmer.
  4. Gently add the Salmon fillets to the pan, skin side down, and season the tops with salt & pepper; cook each side for approximately 3-5 minutes, depending on the thickness of the fillets (they are done when they begin to flake apart);
  5. When the Salmon fillets are done, carefully transfer them to an oven-proof plate/dish and place in the preheated oven to keep warm.
  6. Meanwhile, reduce heat to medium-low and return the skillet to the cooktop.
  7. Add the remaining 2 Tablespoons of Butter, Honey, GF Soy Sauce, Zest & Juice of 1 Lime to the skillet and stir until the butter is completely melted and the mixture begins to boil; cook until the sauce begins to thicken (about 1-2 minutes); add the chopped Parsley and mix thoroughly.
  8. Next, carefully add the Salmon fillets back into the skillet and spoon the sauce evenly over each fillet; continue cooking for 1-2 minutes while continuing to baste the fillets with the sauce mixture.
  9. Mix the remaining Zest & Juice of the other Lime into cooked rice; serve the Salmon fillets over the rice and drizzle remaining sauce and reserved Parsley over the tops of each fillet.
  10. Enjoy!
Dinner, Lunch, Main Dish
American



Lime Freeze (Milk Shake)

Lime Freeze (Milk Shake)

One of my fondest memories is of these WONDERFUL frozen treats! I used to walk down to our neighborhood pharmacy, now sadly closed, on hot Summer days and order one of these cool, delicious Lime Freezes 🙂 They are truly one of my all-time favorites and I was bound and determined to reproduce the recipe…I think this is as close as I’m going to get! It’s quick and easy to make and only requires 3 ingredients! Enjoy 🙂

  • 3-4 Large Ice Cream Scoops Lime Sherbet (I think Orange Sherbet would be delicious, too!)
  • 1 Large Ice Cream Scoop Vanilla Ice Cream
  • 3/4 Cup Diet Lemon Lime Soda (Sprite or any other type of Lemon-Lime Soda available; You can also use regular (instead of diet); add a splash at a time if you want a thinner version)
  1. Gather the ingredients.
  2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
  3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂
Desserts, Snacks



Salmon with Orange-Lime Glaze

Salmon with Orange-Lime Glaze

This quick and easy recipe for baked Salmon turns out tender and sweet, with just a touch of heat, every time. My family LOVES Salmon, so I am always trying out new ways to prepare it. Enjoy! 🙂

Salmon

  • 1 lb Fresh Salmon
  • 1/4-1/2 tsp Kosher Salt (I do not measure this, but I just use a couple of pinches)
  • 1/4 tsp Freshly Ground Pepper (Again, I do not usually measure this, but I grate a light coat of the Pepper over the Salmon)

Glaze

  • 1/2 Cup Orange Marmalade
  • 1 Lime Lime Zest (2 teaspoons)
  • 1 Lime Juice of 1 Lime (2-3 teaspoons)
  • Pinch Red Cayenne Pepper, powdered (I use a generous pinch for a little extra heat.)
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  3. Gather the ingredients.
  4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
  5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
  6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
  7. Bake for 15-18 minutes, depending on the thickness of the fillet.
  8. Serve with the reserved glaze and your favorite sides. Enjoy!

Note: I sometimes pan-sear the Salmon in a little bit of Olive Oil and Butter before adding the glaze and baking in the oven.

Dinner, Main Dish
American



Ginger Lime Chicken Bites

Ginger Lime Chicken Bites

These little chicken bites are a huge favorite with children. They cook up quickly, making them perfect for busy weeknights and school lunches! Tasty and Easy to prepare…Enjoy 🙂

Chicken

  • 3 Large Boneless, Skinless Chicken Breasts (Rinsed, dried and cut into bite-size pieces)
  • 1 Tablespoon Coconut OIl

Ginger Lime Sauce

  • 2 Tablespoons Soy Sauce
  • 1-2 Tablespoon Lime Juice (Fresh or bottled)
  • 1 Tablespoon olive oil
  • 1 Tablespoon Honey
  • 1 teaspoon Ginger (Freshly grated or from the tube)
  • 1 teaspoon Granulated Onion
  • 1 Clove garlic (Minced)

Toppings (Optional)

  • Chopped Green Onions
  • Lime Juice (to squirt over the chicken before serving)
  • Sesame Seeds
  • Sour Cream
  • Sliced Lime Wedges
  1. Gather the ingredients

Making the Ginger Lime Sauce

  1. In a medium-sized bowl, combine all of the sauce ingredients and blend well. Set aside.

Cooking the Chicken

  1. In a large saucepan, heat up the Coconut Oil over medium-high heat. Add the chicken pieces and cook until almost done (about 5 minutes).

Putting it All Together

  1. Pour the sauce over the chicken pieces and continue cooking over low heat for about another 5 minutes.
  2. Serve over rice and top with whatever toppings you desire. I usually squirt a little extra lime juice over the chicken just before serving.
Appetizers, Lunch, Main Dish