I have never been a huge fan of salmon but I have to tell you, this recipe from the Lighthouse Grill in Marathon won me over. It’s fast and easy to make with a lovely citrus zest. Hope you enjoy it as much as I do!
INGREDIENTS
(Yield 2 Servings)
2 – 8 Oz Fresh Organic Salmon Filet
2 Tbl Extra Virgin Olive Oil
Kosher Salt & Black Pepper to taste
1 Lemon, quartered
Fresh Lotus Root, julienned
Honey Citrus Glaze
6 Oz Apple Blossom Honey
1.5 Oz Fresh Ginger, minced
1 Orange, juiced
1 Fresh Lime, juiced
Zest of 1 Lime
Combine all ingredients and set aside.
PREPARATION
Rinse salmon fillets well and pat dry. Brush with Honey Citrus Glaze. Squeeze a 1/4 lemon over fillets. Season with Kosher salt and pepper. Heat a heavy skillet over medium heat. When the skillet is hot, add enough olive oil to coat bottom. Add the salmon to the hot pan and sear undisturbed for 3 minutes until light golden brown. Use a spatula to turn fish over and cook another 3 minutes until the fish is gold, crispy and just barely opaque all the way through. (Cooking time may vary depending on the thickness of the fillet. You can see the degree of doneness by looking at sides of fillet). While the fish is cooking, fry the julienned lotus root until crispy and season with salt and pepper.
Place cooked salmon on platter and garnish with flash fried lotus root and lemon wedge.
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