“I made this recipe in a cooking class I taught here in Vancouver, and the crowd was so pleased they gave me a standing ovation,” says Sylvia Molnar of Vancouver, British Columbia. “It’s a gorgeous dish that’s even better served with lemon-scented rice or potatoes.”

Garnish with dill sprigs, if desired.

Makes 6 Servings.

INGREDIENTS

  • 1/2cup olive oil
  • 1/4cup honey
  • 1/4cup dijon mustard
  • 4garlic cloves, minced
  • 1/2teaspoon ground black
    pepper
  • 1/2teaspoon salt
  • 66- to 7-ounce salmon fillets3tablespoons chopped fresh dill

    DIRECTIONS

    Whisk first 6 ingredients in 8×8x2-inch glass baking dish. Add salmon and turn to coat. Cover and refrigerate 2 hours.


    Preheat oven to 400°F. Lightly oil rimmed baking sheet. Transfer salmon, skin side down, to prepared sheet; reserve * cup marinade for glaze. Sprinkle salmon with dill. Bake 8 minutes, then brush with reserved glaze. Continue baking until just opaque in center, about 8 minutes longer.