1.5poundsfresh salmon filletspat dry (I used skin on)
salt & pepper
Juice of 1 lime1 tablespoon
Juice of 1 lemon1 tablespoon
1tablespoonfresh orange juice
Zest of lemonlime and orange (optional)
8flour tortillasheated in oven until crisp on outside and chewy on the inside (optional)
sweet corn kernels
Preheat oven to 400 degrees F.
Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
Place in a foil-lined pan (skin side down). Set aside.
In a light-colored pot, over medium heat, add butter.
Allow butter to melt, stirring often.
When butter has melted continue to stir as the butter begins to foam and bubble slightly.
Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.
*Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
Pour over salmon fillets.
Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
Remove from oven and shred salmon. (add citrus zest if desired)
Place salmon in prepared tortilla shells and top with toppings.
Drizzle on citrus brown butter sauce.
*Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. Butter will continue to cook even when it's been removed form heat so you don't want the butter to get too brown. A light golden color is perfect.