This tangy summer salmon sent  from the Florida Keys is adapted courtesy of the Dean Brothers. I enjoy the tangy lime butter with the succulent salmon. The boys serve it with pasta or rice. I liked spinach and broiled cherry tomatoes for color and health.
Grilled Salmon with Key Lime Butter 
Ingredients – for 4
5 tablespoons unsalted butter
2 tablespoons key lime juice, or regular lime juice
Sea salt and freshly ground pepper
4 (6 oz) fresh salmon fillets
In a small sauce pan melt butter and add lime juice.
Salt and pepper salmon on both sides.
Place fillets on oiled grill or in broiler.
Brush half of the lime butter on one side.
Grill for 2-3 minutes per side, depending on thickness and taste.
Drizzle remaining lime butter over salmon before serving.
Add half of the lime butter.
Grill salmon for 2-3 minutes per side for medium rare.
French Fresh Roasted Salmon
The French version is an easy favorite from Chardenoux, a turn of the century bistro in Paris from resident writer, Patricia Wells. I make this one often with great results served rare. Make sure salmon is very fresh. I only sprinkle lemon on top and serve with buttered fresh pasta, a vegetable and French white wine. Try a dry Vouvrey. The French recipe calls for a smaller fillet.
Ingredients for 4
4 salmon fillets with skin, about 5 ounces each
1 tsp evoo
1 tbs unsalted butter
Coarse sea salt
Fresh lemon
Brush skin with evoo to prevent sticking to pan.
In a large skillet, melt butter over medium heat until foam begins to subside, add fillets, skin side down.
Cook without turning until skin is brown and crusty and salmon has begun to turn color. If you want it cooked through, put a lid on pan and cook another 2 minutes or so.
Sprinkle with salt and lemon.
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