Salmon broiled in butter and lime juice

Around mid January, I start to feel a little nagging in the back of my conscious about the way I’ve been eating all winter. I eat a lot of steaks, roasts and stews with all the trimmings. But I guess you already know this, since I often confess my sins in these posts. 

But the reason I start feeling a little guilty about it this time of the year is that my cholesterol and blood pressure prescriptions need to be renewed. I’ll have to face my doctor once again, and she doesn’t let much slip by her.

On top of eating a lot of heavy meals, with the cold weather, I’m not running as much as I’d like. I guess you could say that I end up exercising my digestive system more than I exercise my cardiovascular system. 

When I start feeling guilty about this, I figure I’d better eat a little fish. It is probably a case of too little too late, but I tell myself that it might help. Half a stick of butter isn’t too bad, is it?

2 or 3 salmon fillets

1/2 stick of butter

2 cloves of garlic, minced

red pepper flakes

Juice of two limes

Zest of one lime

Cajun seasoning

Fresh ground white pepper

Preparation

Heat a large oven proof skillet and melt the butter. Add the garlic and a good sprinkling of red pepper flakes. Once the garlic is sizzling, add the salmon fillets and the lime juice. Sprinkle on a bunch of cajun seasoning and white pepper. 

Place the salmon under the broiler until the top starts to brown, about two to three minutes. Remove the skillet and sprinkle with half of the lime zest. Turn the salmon over, sprinkle again with the cajun seasoning and return to the broiler. 

Broil for another two or three minutes, until the salmon is just cooked through. Remove the salmon from the broiler and sprinkle on the remaining lime zest.

Serving

To serve this, simply place the salmon on a plate next to a pile of rice. Spoon a little of the butter over the salmon and rice. If you have any more zest left, sprinkle a spec over the salmon. Don’t tell my doctor, but I like a little soy sauce on my rice too. 

Now add some steamed, buttered broccoli and a crisp salad. Also don’t forget the fresh baked bread! That’s important. Finally, open a bottle of Sauvignon Blanc and you’re set for dinner.