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4 (6 oz) salmon fillets, rested at room temperature 20 minutes
salt and pepper to taste
8 teaspoons flour, divided
2 tablespoons honey, divided
zest of 2 limes
2 tablespoons extra virgin olive oil
6 tablespoons salted butter
3 tablespoons fresh lime juice
1 clove garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
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1st Keep
 Batina
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