Key West Grilled Salmon
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  • Juice from 1 Lime
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon black pepper
  • Few drops hot pepper sauce
  • 4 salmon steaks (1 1/2 pounds total), each 3/4-inch thick
  • 1/4 cup chopped green onion
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 2 tablespoons honey
Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 cup lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce.

Drizzle a hot sauté pan with 2 tbl. Olive oil and sear salmon steaks for 2 minutes per side.

Stir green onion, lemon juice, water and honey into reserved lime juice mixture. Pour the sauce over salmon, turn down heat to medium, cover and finish cooking salmon about 3-4 minutes or until skin is easily removed.

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