The first week of September is also the last week of summer. There is a different beat to the first week of September, like the rhythm becomes a little faster, as the days become shorter. There is a strange and new feeling in the air, and you can sense that soon, autumn will start and the weather will change. And, maybe it’s just what I feel, when September comes.This weekend was all about making plans, it turns out that planning a head, makes me happy and hopeful. I planed to redecorate, and made a great new board all dedicated to that on pinterest. I started planning our next vacation, we cleaned the house and even did a little of reorganizing. It didn’t feel like the end of summer, rather than that, it felt like the beginning of a new adventures.While spending all that time in front of the computer, making a simple and delicious dinner of honey mustard salmon, was a life saver. Usually I rather go out for dinner, on weekends, but this was a stay at home kinda weekend, and having this dish for dinner was just perfect!
Honey Mustard Salmon
- 4 salmon fillets 3 oz each
- 1/4 cup low sodium soy sauce
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp ginger powder
- 1/2 tsp chili powder
- 1 tbsp olive oil
In a small bowl, whisk together soy sauce, honey, mustard, ginger powder, chili powder, and olive oil.
Place salmon fillets in a small baking pan, pour the marinade on top, and cover with surround wrap, and place in the refrigerator for an hour or even over night.
Preheat the oven to 400°F (250°C).
Line a large baking sheet with parchment paper.
Take the fillets out of the marinade and place in pan, skin side facing down.
Bake for 10-15 minutes, until the middle turns pink.