By Bracha Schwartz

Honey adds sweetness and body to a wide variety of dishes. Pure Southern Honey has recipes on its website for many categories, from appetizers to desserts.

When my bottle was delivered, first I had to taste a spoonful: mellow floral notes are infused in the rich, smooth texture. Then I made Amber Kinsey’s Sweet and Savory Salmon With Summer Salad for a perfect dinner during the Nine Days. The salmon is bathed in a glaze of honey and mustard, which is a wonderful foil for the moist baked salmon. The top gets nicely caramelized for a little crunch. Squash slices are paired with a honey lemon dressing for a bright counterpoint.

Ingredients

• Salmon filet (around 2 pounds)
• 2 teaspoons of minced Garlic (or four minced cloves)
• 2 Tablespoons of Pure Southern Honey
• ¼ cup of stone ground mustard
• Salt and pepper

Salad

• ¼ cup of lemon juice (or one squeezed lemon)
• 2 zucchinis
• 1 yellow summer squash
• 2 cups of halved cherry tomatoes
• Minced green onions
• Toasted pine nuts
• Salt and pepper
• 1 tablespoon of Pure Southern Honey
• ¼ cup of olive oil

Directions

1. Measure out all the ingredients and preheat the oven to 400 F.
2. Cut the zucchinis, tomatoes and summer squash into bite-sized slices. You can combine all those into a single bowl and add the green onions.
3. In another bowl, mix the salt, pepper, garlic, mustard and Pure Southern Honey together to create a spread.
4. Lay the salmon in a foil-lined baking sheet and lather it with the mustard spread. After that’s all done, throw it in the oven and set a timer for 20 minutes.
5. While that bakes, finish the salad. Add the lemon juice, olive oil, salt, pepper, and Pure Southern Honey into a small bowl and mix until it is evenly blended.
6. Empty the dressing into the vegetable bowls and mix them together.
7. When the fish is done, portion out the servings and add the vegetables directly on top. For some texture and crunch, finish with a handful of pine nuts.