I picked up some limes at the farmer’s stand yesterday, they were yellow just like lemons. But they were limes, sweet limes. Have you ever tasted a sweet lime? They are really good, not sour and mouth puckering like a lime or regular lemon but really sweet and just the right ingredient for my Honey Lime Crusted Salmon.
I really enjoy going to the farmer’s stand there I pick up fresh fruits and vegetables. So fresh they were picked that morning. I believe it is a big bonus eating fresh produce, certainly one of the blessings of living in California. I know you can find Farmer’s markets in almost any major city now days. It is so cool.
I love the back to the earth/nature movement. I grew up with a huge garden my family planted every year, you can read more at “A Garden” if you want. I have my own little box garden in the back yard here and several fruit trees in the front. They provide a little and it is so fun to go pick an orange off my tree or snip some mint or basil from my little garden. But I can’t grow everything and I am not even aware everything that is possible. Another bonus for Farmer Markets – the variety and introduction to NEW produce. Like the sweet limes for this Honey Lime Crusted Salmon.
- 2 salmon fillets - skinned and deboned
- 2 TBS lime juice
- zest of one lime
- 1½ TBS honey
- ¾ tsp salt (divided)
- ½ tsp white pepper
- 1 clove garlic- minced
- ½ cup all purpose white flour
- ¼ tsp black pepper
- 3 TBS olive oil (divided)
- Mix in a bowl the lime juice, zest of lime, honey, minced garlic, 1 TBS olive oil, ½ tsp salt, and white pepper.
- Pour into a 1 gallon baggie or a marinade container
- Place salmon into the marinade and seal baggie or container
- Place in refrigerator for 1 to 4 hours, turning 1 to 2 times to coat salmon completely
- Just before cooking, whisk together in a shallow dish the flour, black pepper, and ¼ tsp salt
- Heat the 2 TBS olive oil in a medium sized pan over low to medium heat
- Pour 1 to 2 TBS of the marinade into the pan with the olive oil
- Dredge the salmon fillets through the flour mixture, coating on both sizes
- Lay the salmon fillets into the pan and cook for 3 to 5 minutes on each side, turning carefully as to not lose the salmon crust
- Cook completely using either a meat thermometer to taste for doneness or a flake test
So if you can grow your own, go dig in some dirt! But if not, how about trying out your local Farmer’s Stand or Market. Let me know what you discover there.