Let me introduce you to my new favorite marinade, the Honey Mustard. It is simply divine on any meat, especially when you do it yourself (no need anymore to buy the supermarket sachets). I was happy to use the honey I brought from my home country, Lebanon.
I filled my honey pantry supplies with sample jars from a boutique dedicated to honey: L’Atelier du Miel, known to be distinguished by its honey production method: they move the beehives all year long to follow the blossoming seasons, so that the bees are fed only on nectar of flowers and honeydew of trees.
In fact, I tried the Thorns honey (Epines & fleurs d’été) for its intense taste of freshness that would go well with ginger and salmon.

Ingredients:
4 Salmon Filets
2 tbs Olive oil
1 tbs grated Ginger
1 tbs Honey
2 tbs Mustard seed (Dijon a l’ancienne)
Kosher Salt & Pepper

– Combine the marinade ingredients: oil, ginger, honey and mustard.
Keep some marinade sauce on the side to brush the salmon filets before serving.
– Pour the marinade on the salmon filets in a zip-lock bag and put it in the fridge for at least 15 min if you are in a hurry or just let it sit there for 2-4 hours (this makes all the difference in the taste).
– Put the salmon filets on a baking tray (baking paper can be useful) and let it bake for 30 minutes. Salmon is done when it flakes easily with a fork.

This is a great meal for anytime you want something quick and healthy + satisfying. I like having it with steamed broccoli on the side and sauteed spinach with a drizzle of lemon, topped with Feta cheese (or Goat).

Bon Appetite.

The Urban Apron