Ingredients
4salmon fillets,skinless
8tsphoney,divided
8tspall-purpose flour,divided
2tbspolive oil
fine sea salt and freshly ground black pepper
1largehass avocado,peeled, cored, diced
⅓cupred onion,chopped
1tsporange zest
2smallnavel oranges,peeled, segmented, diced
1tsplime zest
2tbsplime juice
1clovegarlic,minced
3tbspcilantro,chopped
fine sea salt and freshly ground black pepper
Preparation
Preheat the oven to 350 degrees F.
Working with 2 salmon fillets at a time, sprinkle the tops of the fillets with salt and pepper.
Drizzle with 1 teaspoon of honey and rub over the salmon to evenly cover. Sprinkle the tops with 1 teaspoon of flour and spread to cover.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add 2 salmon fillets to the pan and cook for about 2 minutes until the bottom is golden brown.
While they cook, sprinkle the tops of the fillets in the pan with salt and pepper then drizzle and rub with 1 teaspoon of honey and 1 teaspoon of flour.
Carefully rotate the salmon and cook for about 2 minutes longer until the bottom is golden
Repeat the process with the remaining 2 fillets.
To make the salsa, add all ingredients to a medium bowl and gently toss, while seasoning with salt and pepper to taste.
Lightly spray a baking sheet with a non-stick cooking spray then transfer the salmon to the baking sheet.
Bake in the preheated oven for about 7 to 10 minutes longer until cooked through.
Serve the fillet warm with citrus avocado salsa.
