Honey-Lime Glazed Roast Salmon

Servings: 4 Start to finish: 40minutes Honey-Lime Glaze: 1⁄4 cup honey 1teaspoon grated lime zest plus 2tablespoons juice 1teaspoon chili powder 1⁄2 teaspoon cornstarch 1⁄8 teaspoon cayenne pepper Salmon: 1teaspoon packed light brown sugar 1⁄4 teaspoon salt Whisk all ingredients together in small saucepan and simmer over mediumhigh heat until thickened, about 1minute; remove from heat and cover to keep warm. For the salmon: Adjust oven rack to middle position and heat oven to 300F. Combine sugar, salt, cornstarch, and pepper in bowl. Cut salmon crosswise into 4fillets. Make 3or 4shallow slashes diagonally, about 1 inch apart, on skin side of each fillet, being careful not to cut into flesh. Pat salmon dry with paper towels, and rub sugar mixture evenly Heat oil in 12inch ovensafe nonstick skillet over medium-high heat until just smoking. Lay salmon flesh side down in skillet and cook until well browned, about 1 minute. Carefully flip salmon and cook on skin side for 1 minute. Off heat, spoon glaze over salmon fillets. Transfer skillet to oven and roast until center is still translucent when checked with tip of paring knife and registers 125F (for medium-rare), 7to 10minutes. Serve. Nutrition information per serving: 364calories; 123 calories from fat; 14g fat (2 g saturated; 0g trans fats); 109mg cholesterol; 254mg sodium; 20g carbohydrate; 0g fiber; 19g sugar; 39g protein.

STEVE KLISE/AMERICA’S TEST KITCHEN—ASSOCIATED PRESS This undated photo provided by America’s Test Kitchen in October 2018shows honeylime glazed roast salmon in Brookline, Mass. This recipe appears in the cookbook “How to Roast Everything.”