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.
- 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
- 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
- Measure out all the ingredients and preheat the oven to 400 F.
- 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.
- In another bowl, mix the salt, pepper, garlic, mustard and Pure Southern Honey together to create a spread.
- 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.
- 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.
- Empty the dressing into the vegetable bowls and mix them together.
- 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.