Ingredients:
2 tablespoons olive oil
2 tablespoons honey1
1/4 cup soy sauce
1 tablespoon Dijon mustard
1 large fresh garlic clove minced
Juice from 1/2 lemon
1lb. wild salmon fillets
1 tablespoon olive oil
1/2 white onion, finely chopped
Salt / Pepper
Directions:
Create the sauce by mixing the first six ingredients in a small bowl. In a separate dish, season salmon lightly with salt and pepper then pour sauce on fillets. Marinate for 15 minutes, spooning sauce over and flipping the fillets once or twice. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until translucent, about 4 minutes. Turn heat up to medium-high and add salmon, pouring the extra sauce on top of each filet. Cook for 2-3 minutes on each side or until cooked through.
Serve salmon over brown rice with wilted spinach or steamed asparagus.
Bon Appétit!
1 pick-up a local mesquite honey at Santa Cruz Farmers Market, Thursdays, on the NE Corner of Speedway and Riverview from 4pm-7pm.
