Monday, September 26, 2011

Glazed Salmon

This recipe is courtesy of Food Network Magazine.

4 tablespoons extra-virgin olive oil, plus more for the pan
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper

Preheat the broiler. Lightly oil the broiler pan.

Whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the broiler pan and season with salt and pepper. Broil until the salmon is golden brown and just cooked through 5 to 7 minutes (mine was more like 9 or 10 minutes).

Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

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