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)
- 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
- 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)