This recipe is simple, quick and tastes exceptional, I love salmon and this is a great way to make it. It is yet another swap recipe, I love these swaps but I feel Like I make more of these than my own recipes as of late. I can not apologise as I love making and reviewing others recipes and it gives you nights of not even having to think of what to make, let alone having to measure and record every ingredient.

Since starting this blog which I have so much pleasure in doing and almost feel guilty when I do not have the time in a day to post. I have taken so much time in meal planning and what tends to be the biggest thing, which is measuring the exact amounts that I am using and taking notes so I can list accurately, the amounts to whoever is enjoying my blog the next day.

Making others recipes is a great opportunity to try something new, which I love, but they have already measured out ingredients, so I do not make my family wait for so long. and I can also split the month between my own and others. If you want to read other reviews or see other photos of this recipe please click here. I served mine over stir-fried vegetables including bok choy which I absolutrly love.

Ingredients

1/2 Cup unsalted butter
1 Teaspoon dry crushed red pepper
1 Clove garlic, minced (I used 3 cloves)
1/2 Cup brown sugar
1/2 Cup fresh lime juice
1/2 Cup soy sauce
2 Teaspoons cornstarch, dissolved in
2 Teaspoons water
1 Tablespoon butter (I cooked mine in a little olive oil)
2 Large salmon fillets

Method

1. Melt butter in heavy large saucepan over medium heat.

2. Add crushed red pepper and garlic and stir about 1 minute.

3. Add sugar.

4. Whisk until mixture is melted and smooth, about 4 minutes.

5. Whisk in lime juice and soy sauce.

6. Increase heat and boil until reduced, about 2 minutes.

7. Add cornstarch mixture and boil until thick, about 3 minutes.

8. In another large skillet, melt 1 tablespoon butter over high heat.

9. Add salmon.

10. Cook 2 minutes per side.

11. Spoon 2 Tablespoons sauce over salmon.

12. Transfer to baking dish.

13. Roast at 400 degrees for 5 to 8 minutes.

14. Serve with remaining sauce.

All photos taken by me unless otherwise stated.