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My wife loves salmon. This is a simple but delicious recipe. Ingredients: 8 ounce salmon filet 2 tablespoons unsalted butter 1 teaspoon cilantro  1 teaspoon keylime juice pinch salt pinch of pepper Begin by lightly sprinkling the salmon with salt and ground pepper. (I used Kermit's citrus salt). Add the filet to a vacuum sealer bag.   Heat your sous vide pot to 125 degrees. Add the salmon and cook for 45 minutes.  During the last 5 minutes heat a cast iron pan over a medium high heat. Add the butter, cilantro, and keylime juice. When the sous vide is finished, carefully add the filet skin side down to the hot skillet. Baste salmon with the extra butter mixture. Cook for 5 minutes, then carefully turn and grill the other side for 4 more minutes. Gently remove the filet and top with remaining butter mixture.  Enjoy.

Here is a very different recipe for a great treat. It has a dense texture like pumpkin bread, but light and refreshing flavor of keylime. We have the advantage of living about 20 miles from Kermit's key lime pie factory. I used their juice and oil for this recipe. They claim their juice is double strength so you might need to adjust the amount used if using a different brand. You can substitute lime zest if you don't have access to key lime oil. Ingredients: (makes 2 loaves) 2 sticks softened butter 1 can of sweetened condensed milk 1 cup of sugar 4 eggs 2 tablespoons Kermit's key lime juice (or 4 tablespoons regular key lime juice) 2 teaspoons Kermit's key lime oil 3 cups AP flour 1 tablespoon baking powder  1 teaspoon vanilla extract  1 teaspoon salt Begin by creaming the butter and sugar. Add the eggs and condensed milk, mixing well. Slowly add the flour, then the rest of the ingredients.  Mix well.  Divide mixture between two well gr