Zig Zags

Last week I sent John to the store to pick up Heather’s prescriptions. He came back with beef sirloins, chicken breasts, pork chops and salmon steaks. It was apparently a meat sale he couldn’t resist. I re-wrapped and froze everything else, but it seemed such a shame to freeze fresh salmon.

Lemon Pepper Salmon

4 filleted salmon steaks

Salt

Freshly ground black pepper

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

Juice of 1 lemon

2 tablespoons honey

1/4 teaspoon crushed pepper

Season salmon on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil and butter. Add salmon and cook until bottom is golden – five minutes – then flip. Add garlic, lemon juice, honey, and red pepper flakes. Cook until salmon is cooked through, another 5 minutes, spooning sauce over salmon as it cooks. Serve with lemon wedges.