As you can see from my list of Fish & Seafood recipes, we really love salmon. It's nice to find new ways to fix it, and this recipe is taken from a fun book called Inter Courses, an aphrodisiac cookbook by Martha Hopkins and Randall Lockridge. The marinade combines ingredients with interesting flavors that marry well with the sweet salmon flesh - Dijon, garlic, coriander, cayenne, lemon and just enough honey to make the flavors work beautifully.
 

Ingredients:

• 1/4 cup olive oil

• 1 Tablespoon honey

• 2 Tablespoons Dijon mustard

• 3 cloves garlic, peeled and minced

• 2 teaspoons cayenne

• 1/2 teaspoon ground coriander

• 2 Tablespoons lemon juice

• Salt to taste

• 2 8-ounce salmon steaks

• Dill sprigs for garnish

Preparation:

Combine the olive oil, honey, mustard, garlic, cayenne, coriander, lemon juice and salt in a shallow baking dish - mix well. Add salmon steaks and let marinade for 30 minutes (we let ours sit for over an hour) at room temperature, turning to make sure each side is coated.

Preheat oven to 350° and bake salmon for 4-6 minutes, then turn and bake for another 4-6 minutes. Check for doneness; if your salmon steaks are thinner, bake for less time - you don't want to over-bake!

Garnish with dill sprigs.