Friday is my new favorite day of the week. I used to like Sundays & Mondays – don’t tease. Now Friday means the end of another work week. Well, it has always meant that, but I mean the REAL end. The end of this chapter is drawing near. Our wedding day will be here before we know it – THANK GOD!

Then, it’s time for something new. A fresh start in a fresh place with lots of fresh fish, coincidentally!

I really have to hone in my salmon skills down by then. I love Asian inspired anything, but particularly salmon. Soy sauce just helps to calm this flavorful fish down a bit.

It was baked to perfection, if I do say so myself & just melted in my mouth. Though, this is a tough recipe to mess up! I sent a picture to G & he was so impressed. Am I catch or AM I A CATCH?!

Enjoy, you little boogers!

Time: 40 minutes (prep + cooking)

Serves: 3

Ingredients:

• 1 lb. of salmon, cut in thirds
• 3 tbsp. honey
• 3 tbsp. soy sauce
• 2 tsp. dijon mustard
• 2 tbsp. fresh lime juice
• 2 tsp. of water
• P, to taste

How to:

• Preheat oven to 450 degrees
• In a bowl, whisk together honey + soy sauce + mustard + lime juice + water
• Season salmon with pepper and place in a large zipper close bag
• Pour in sauce and massage into fish
• Place in the fridge for 20 minutes
• Line a baking sheet with foil or parchment paper and place salmon on skin side down
• Pour remaining sauce over fish
• Bake for 12-15 minutes
• Serve over your veggie of choice! (roasted asparagus seen here)