- Salmon Filet – 2 portions with skin
- Honey – 2 Tablespoons
- Garlic – 1 clove
- Dijon Mustard – 3 tablespoons
- Apple Cider Vinegar – 1/2 teaspoon
- Caraway seeds – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Preheat oven broiler. Line broiler pan with foil and lightly coat with olive oil. Make a paste of garlic and other ingredients. Put the salmon, skin down on the pan and spread the paste evenly on top side of salmon.
Broil salmon 12 – 15 minutes on top rack (5-6 inches from heat). Serve with long grain brown rice and slivered almonds.
*****recipe provided by Ed Mehlhaff. Ed served 12 years in the USAF and Arizona Air National Guard flying A-7D and A-10A fighter aircraft. He recently retired from American Airlines after 26 years where he was a wide body international captain. He and wife Belinda reside in North Texas.