Monday, March 18, 2013

Monday’s Bread Bowl: Honey Stung Salmon Steaks

Hot pink ladies

We like the simplicity of this seafood entrée. Salmon steaks make great cuts for grilling and searing. Here’s our rendition:

What you will need:

1 large cast-iron skillet

1 cutting board ½ cup flour

2 tbspns honey zest of 2 limes

1 metal spatula

1 serving plate

2 tbspns olive oil 4 to 6 salmon steaks, at room temp

Pinch of salt pepper

1 batch butter lime sauce (Recipe to follow.)

Cooking and Directions:

Layout steaks on cutting board. Lightly sprinkle and coat each steak with flour on each side. Next, drizzle and spread roughly ¾ of a tspn honey over each side of the flour coated steaks. Add 1 tbspn olive oil to bottom of cast-iron skillet and swirl around to evenly grease pan. Heat skillet on medium heat until hot then place steaks (2 at a time to avoid crowding) in skillet and brown on both sides for 3 to 5 minutes. Cook through then remove salmon from hot skillet. Immediately plate salmon and drizzle each steak with 1 to 2 tbspns butter lime sauce plus lime zest. Serve warm.

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