Honey Chipotle Salmon
Im slightly obsessed with pan fried salmon. It’s quick, it’s easy, and it’s just plain attractive. I mean, look at this fish! Come on!
Wild caught salmon is also a rich source of antioxidants. Let me repeat that, WILD CAUGHT salmon is a rich source of antioxidants, omega-3 fatty acids, and DHA. Don’t even get me started on the farmed stuff.
Okay, back to the dish.
I almost never use sweeteners, but the little bit of honey is crucial in this recipe to form that nice golden, caramlized crust. The citrus from the limes mixed with the sweetness from the honey creates a perfect marinade for this salmon. I typically toss a fillet over a bed of greens and have myself a tasty little lunch.
[lt_recipe name=”Honey Chipotle Salmon” servings=”4″ prep_time=”20 MIN” cook_time=”5 MIN” total_time=”25 MIN” difficulty=”Easy” ingredients=”1 lb wild caught sockeye salmon fillets with skin;1 teaspoon honey;1 lime, juiced;1/2 teaspoon salt;1/2 teaspoon chipotle powder;;4 cups mixed salad greens;2 avocados, sliced;1 mango, sliced;1 cucumber, sliced;1 cup cherry tomatoes;1/2 cup green or black olives;2 tablespoons coconut oil” ]Pat salmon dry with paper towels and lay them in a shallow bowl.;Season both sides of salmon with salt and paprika.;Drizzle honey all over the flesh side of the fish.;Squeeze lime juice all over.;Let marinate for about 10-15 minutes;While salmon marinates, prepare the salad. In a large bowl, Combine mixed greens, avocado, mango, cucumbers, tomatoes, and olives. Divide salad between 4 medium bowls.;Heat coconut oil in a large non-stick skillet over medium-high heat.;Pan fry salmon, flesh side down, for about 3 minutes until fish is golden brown and slightly flakey. Flip the salmon and fry for another 2 minutes.;Serve immediately over salad. Top with squeezed lime.[/lt_recipe]