Recipe
2 skinless salmon fillets, cut in smaller sizes (or any fish you want)
3 tablespoon butter plus 1 teaspoon
1 teaspoon fresh, grated garlic
1/4 cup chicken broth
1 1/2 tablespoons lemon juice
2 tablespoon honey
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon coconut oil
For the Spice Rub
zest from 1 lemon
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon Himalayan pink salt
1/2 teaspoon dried oregano
1 tablespoon olive oil for drizzling over the fish
Directions
Using a paper towel, pat the salmon fillets dry. Set aside.
Mix the spice rub together. Everything but the olive oil.
Sprinkle the spice rub over the pieces of fish on both sides. Then drizzle the oil over the fish.
Set aside to marinate for 10 minutes while you prepare your butter sauce.
Heat a sauce pan on the stove top, add 1 teaspoon of butter.
To the melted butter add the garlic and sauté for 20 seconds.
Add the chicken broth and lemon juice. Let this reduce by 1/2.
Add in the honey. Now add it the butter 1 tablespoon at a time. Keep stirring as you are adding the butter. This will get a creamy texture and not cause the butter to curdle.
Once all the butter is added, add the cayenne and cilantro and remove from the heat.
Heat a wide skillet on medium heat. Add the coconut oil. once the oil is hot, sear your salmon pieces on both sides for 40 to 60 seconds depending on the size.
Once all the fish has been cooked, pour the butter sauce over it and garnish with chopped cilantro and a slice of lemon.
