Do you ever have those days where it's geting close to dinner time and you know you have to cook, but you have absolutely no idea what to make because you A). didn't plan out your weekly menu like you were supposed to, B). didn't go to the grocery store because you didn't plan out your weekly menu and C). didn't take anything out of the freezer because you, yep, didn't plan out your weekly menu?! Moral of the story: PLAN OUT YOUR WEEKLY MENU!!! As you know, we've been trying to eat a bit more healthier in our house, so we have a freezer stocked with an assortment of seafood; in trying to use up the meat and seafood we have, I decided to wing it on dinner and pulled out some salmon since it's usually pretty easy to prepare and always well-liked.
Now that I had solved the first problem of figuring out what to have for dinner, I had to move onto the next of how I was going to prepare it. Not wanting to run out to the grocery store for a few ingredients, I once again, had to tap into that creative side and work with what I had. I rummaged through the cupboards and the fridge and came up with a couple of ingredients that I thought may work well together: honey and limes. I like the sweetness of honey combined with citrus flavors...top that off with a little heat from some red pepper flakes and voila, you have Honey Lime Salmon!
To my delight, this dish was delectable! The salmon wore the flavors well; it was a light dish but with various depths of flavor blended together to really make it a meal. Plus, it's something that can be made all year long and the leftovers go great on top of a nice, crunchy salad...yum!
Honey Lime Salmon
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6 Salmon Fillets
1/2 cup Honey
2 Tbsp. Cilantro, minced
1 Tsp. Red Pepper Flakes
In a small bowl, combine honey, the zest of 1 lime and the juice of 1 lime; mix well and alter ingredients according to taste. Mix in cilantro, red pepper flakes and salt and pepper to taste. - Alter the red pepper flakes according to your like/dislike of heat in foods.
Place salmon in a dish and pour honey lime marinade on top; refrigerate for about 15 minutes to let flavors soak through. - Do not marinate fish longer than 15 minutes prior to cooking as it will become mushy.
Preheat grill (indoor or outdoor) on Medium heat. Grill salmon 4-5 minutes on each side and serve immediately.
Source: With a Cherry on Top