I picked up some honey at the Union Square Greenmarket this afternoon. It comes from Tremblay Apiaries in Van Etten, NY. There are currently five types of honey on offer ranging from mild to very complex: Raspberry and Rose; Spring (a mix of apple, rose, and locust); Linden; Russian Olive, which is similar to the very rare Tupelo, and Wild (too many types of flowers to list). I picked up a pound of the Linden because Alan, the very friendly and informative honey guy, said it's great for the lungs and throat...hello tea sweetner! I also bought some of the Russian Olive (not just because I love Van Morisson's song Tupelo Honey) because it's soo interesting! I used it to make salmon in a honey soy vinaigrette. Sweet!
Salmon in HONEY soy vinaigrette
4 T honey
4 T soy sauce
3 T lime juice
4 t Dijon mustard
2 T water
2 t vegetable oil
4 6 oz salmon filets
- Preheat oven to 400
- In a small bowl whisk together honey, soy, lime juice, Dijon, and water. Pour into a small saute pan over medium low heat and cook until it shimmers, 2 minutes. Cool slightly.
- In a glass or ceramic baking dish, brush with oil and sprinkle lightly with salt and pepper. Pour vinaigrette over fish, place in oven and bake for 10-12 minutes.