Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Cilantro Lime Salmon
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- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 759
- Total Fat
- 48 g
- Saturated Fat
- 17 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 39 g
- Cholesterol
- 139 mg
- Sodium
- 908 mg
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 759
- Total Fat
- 48 g
- Saturated Fat
- 17 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 39 g
- Cholesterol
- 139 mg
- Sodium
- 908 mg
Ingredients
Directions
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
