This meal came out of a use it or lose it philosophy with my fridge. I had an assortment of veggies that needed to be used soon or tossed, and Randy brought me tons of limes from his tree this weekend. Looking at the veggies, I concluded they were a perfect stir-fry mixture. And limes go excellently with Asian food!
I wanted to make a honey-lime glazed salmon from one of Rachel Ray’s cookbooks, but sadly, that cookbook is at my mom’s house. This is what I get for trying to limit myself to the ones with calorie counts! (That isn’t working anyways, because there is always the internet.) After calling her to no answer, I had to improvise or go hungry.
This salmon turned out quite delicious, but exactly what I was remembering from the original recipe. I’ll have to post that as an update once I track it down.
Recipe: Honey-Lime Salmon
Heat a pan over medium heat. Mix juice of one lime with 1 Tbsp of honey in a small dish. Brush over salmon on both sides. Salt and pepper the salmon. Add a spray of oil to the pan. Add the fish, skin side down if there is skin. Cook 4 minutes on each side or until cooked to your likeness. Top with fresh chopped cilantro and serve with lime wedges,
Very tasty with a side of stir-fried veggies 🙂