We are very thankful to our friend Andy Kunzmann for sharing with us this delicious recipe!
Skinny Latina Fireball Honey Salmon by Andy Kunzmann Prep time: 5 minutes | Cook Time: 12 minutes
INGREDIENTS:
2 Salmon Filets
kosher salt
freshly ground black pepper
3 TBSP Skinny Latina Marinade
2 tbsp. Butter to make the sauce
1/4 cup Fireball Whiskey
1/4 cup lime juice
1 or 2 TBSP Skinny Latina Hot sauce (depends on how spicy you want it)
2 TBSP honey
1 tsp soy sauce to garnish
2 TBSP Skinny Latina Chimichurri
1 TBSP Capers
DIRECTIONS:
Season the salmon on both sides lightly with salt and pepper.
Coat the salmon with Skinny Latina Marinade. Allow it to marinate for at least 20 min. Do not discard excess marinade because it will be added to make the sauce for your salmon.
In a very hot pan, melt the butter until almost smoking but not brown. Reduce heat to medium high.
Sear the salmon on the top side for 4 minutes. Flip the salmon and cook for an additional two to four minutes, or longer to desired doneness. Remove the salmon from your pan and place on individual plates.
In a bowl, mix the sauce ingredients: 1/4 cup Fireball Whiskey, 1/4 cup lime juice, 1 or 2 TBSP Skinny Latina Hot Sauce (depends on how spicy you want it), 2 TBSP. honey, 1 tsp soy sauce, and the reserved Skinny Latina Marinade after transferring the coated salmon to the pan.
Once the salmon has been removed from the hot pan, add the sauce mixture to the pan and reduce heat to low. Cook the sauce for an additional 3 minutes or until thickened.
Pour the thickened sauce over the top of the salmon.
Pour the Skinny Latina Chimichurri sauce down the middle of the top of the coated salmon.
