Ingredients

• 4 salmon fillets (about 1 ½ lb), skin removed
• Aluminum foil
• ⅓ cup light brown sugar
• 2 tablespoons lemon zest
• 1 teaspoon kosher salt

Steps

1. Place rack in middle of oven; preheat broiler. Place salmon on foil-lined baking sheet.
2. Combine sugar, zest, and salt; spread evenly over salmon. Let stand 10 minutes.
3. Broil salmon 7–8 minutes and until fish separates easily. Let salmon stand 2–3 minutes to rest. Serve.
Always check fish for bones and cook to an internal temperature of 145°F.

• Bake: Preheat oven to 400°F. Place 4 salmon fillets (1 ½ lb) in large baking dish. Whisk ¼ cup each honey and soy sauce, 2 tablespoons sugar, and 1 tablespoon canola oil until sugar dissolves; pour over salmon. Let stand 10 minutes to marinate, turning occasionally and ending with fish skin-side down. Bake 10–12 minutes and until fish separates easily.
• Sauté: Place 2 tablespoons butter in large sauté pan on medium; add salmon and season with salt and pepper. Cook 3–4 minutes on each side and until fish separates easily. Remove fish from pan; place 3 tablespoons each lemon juice and butter in same pan (off heat). Stir in 1 teaspoon dried dill. Serve sauce over fish.

Ingredients

• 2 limes, for juice
• 0.25 oz fresh mint
• 2 lb fresh watermelon chunks
• 2 cups unsweetened coconut water
• 2 tablespoons agave nectar

Steps

1. Juice limes (2 tablespoons) and remove mint leaves from stems; place lime juice and mint leaves in blender.
2. Add watermelon, coconut water, and agave; blend until smooth. Serve over ice.