Honey Lime Butter Recipes

HONEY LIME GARLIC BUTTER SALMON

Steps:

• Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.
• In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lime juice, and whisk until the honey has melted through the butter and the mixture is well combined.
• Place the salmon onto lined baking sheet. Evenly pour the honey-lime mixture over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons), cracked pepper, and 2 tablespoons of parsley. Fold the sides of the foil up beside the salmon to keep the sauce under the fillet.
• Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Then, change oven setting to broil (or grill) for 2-3 minutes on medium heat to caramelise the top. Garnish with remaining parsley and serve immediately with fresh lime slices.

SOUTHWESTERN CORNBREAD WITH CHILI HONEY-LIME BUTTER

Steps:

• In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

HONEY LIME SHRIMP

Steps:

• Melt 6 tablespoons butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chili powder and paprika. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in vegetable or chicken stock, honey, lime juice and lime zest, scraping any browned bits from the bottom of the skillet. Remove from heat; stir in cilantro and remaining 2 tablespoons butter until melted. Serve immediately.

HOMEMADE HONEY BUTTER

Steps:

• Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

CHARRED SWEET POTATOES WITH HOT HONEY BUTTER AND LIME

Steps:

• Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25-30 minutes. Let sweet potatoes cool.
• Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
• Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
• Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
• Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

HONEY LIME BUTTER

Steps:

• Beat all ingredients in a small bowl until well blended.
• Shape butter into a roll and wrap in plastic wrap.
• *Variation* Add minced or grated ginger.