Sunday, March 30, 2008
Honey Broiled Salmon over Avocado Remoulade
I love seafood. Anyone who knows me, knows this. I love sushi (and yes...the raw stuff), fish, shrimp, lobster, mussels, clams, scallops. My parents introduced me to the love of seafood and I try to make it a part of our diet at least once a week.
Tonight we had salmon. Usually when I prepare salmon I squeeze half a lemon over each fillet, cover it with minced garlic and drizzle it with olive oil or melted butter. I wanted something a little different and had 2 avocados in the fridge that were calling my name. This dish was yummy, but I admit I piped a little too much remoulade on the plate. I will go easier with it next time. The sweet of the honey and the salty of the avocado mixture complimented each other quite well and the easy nutty flavor of the cous cous was a nice balance. Derrick and I sat in silence, watching 60 minutes as we devoured our meal. We will definitely have this again.
2 salmon fillets
1 Tbsp. melted butter
3 cloves garlic- minced
3 Tbsp. honey
3 Tbsp. lime juice
1 Tbsp. olive oil
Preheat oven 375.
Drizzle olive oil in a glass baking dish.
Lay salmon fillets over oil.
Place butter, garlic, lime juice and honey in heatable bowl.
Warm in microwave 30 sec.-1 min. until butter is melted and honey is warm.
Whisk together and pour over salmon.
Bake in oven 10 minutes.
Bake another 10 minutes.
Broil 2 minutes on high.
While fish is baking, prepare the remoulade.
3 Tbsp. lime juice
1 Tbsp. ground ginger (fresh is better but I was out)
2 Tbsp. low sodium soy sauce
1 Tbsp. minced shallot
3-4 Tbsp. light olive oil
Blend all ingredients in food processor or blender.
One at a time, add Tbsp. of olive oil in a steady stream with food processor running.
Spoon or pipe remoulade onto plate.
Top with baked fish.
Drizzle with honey lime glaze.
Serve with cous cous, rice or your favorite veggie.