Ingredients

1/2 cup olive oil

1/4 cup honey

1/4 cup Dijon mustard

4 garlic cloves, minced

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Six (6- to 7-ounce) salmon filets

3 Tablespoons fresh dill, chopped or flat Italian parsley

Whisk oil, honey, mustard, garlic, pepper, and salt and put 2/3 of mixture in an 8 x 8 x 2-inch glass pan. Add salmon and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400 degrees and add pan with salmon, making sure that salmon is skin side down. Sprinkle with dill or parsley. Bake 8 minutes. Remove and brush with rest of glaze. Continue baking about 8 minutes longer. Decorate with more dill or parsley and wedge of lemon.

Boneless Chicken Breasts can be used, substituting tarragon and roasting 2 minutes longer per side.

Serves:6