Honey Dijon Salmon

I took a look into the freezer last night and realised we had a filet of salmon from some time ago. Not wanting a repeat of the freezer-burned beef, I decided to make this super simple dish. It also helped that we had about SIX POUNDS of potatoes from the stew venture a couple weeks ago.

Ingredients:
1 part honey
1 part Dijon mustard with seeds
about 1 tsp lemon juice per 100mL of sauce
salmon
pepper


Method:
Preheat oven 325F
Mix honey, mustard and lemon juice together.
Place salmon in a baking pan or dish.
Cover with sauce.
Season with pepper.
Bake for 20 minutes until salmon flakes off with a fork.


Comments:
It is not necessary to have the mustard seeds. I just prefer it.
I used a shallow pan with aluminum foil last time because it was to serve 6 or 8, and it was hard to conserve the sauce. This time, I used a pyrex dish (the same one used for the tiramisu), and it worked well.


Verdict!
So easy, yet quite good! Great for a mid-week dinner (though the potatoes took a bit of work). With rice, it's one of the laziest dinners, without resorting to instant stuff ^^