It takes time to get those bones out of the salmon fillet but Chef Jewell is a champ. Prior to doing this, she made the marinade so that once the fillets were ready for a little flavor, it would be ready. In the end, they came out with a nice caramelization and the marinade just hit the spot with the lime nicely mixed in. We later drizzled it on top which just brought the entire dish together.
You can check out the recipe in Cuisine Noir’s Chef Corner.