Newsletter Signup | Subscribe to Magazine

Make Mother’s Day a honey of a day

“The sweetness of life lies in usefulness; like honey deep in the heart of a clover bloom.”  – Laura Ingals Wilder


Story by Carrie Hirsch + Photos by Butch Hirsch 

It’s only natural that a recipe honoring Mom would have both “Honey” and “Goddess” in its name. This recipe is light enough that works for brunch or dinner, along with a mimosa, sauvignon blanc, pinot noir, sparking water or iced green tea with a twist.

A few tips: most of these ingredients are staples in well-stocked kitchens. Young children also can help with prep — consider this a teaching opportunity. Although it can be on the pricier side, splurge on wild-caught salmon and avoid farm-raised or frozen fillets. Use parchment paper for a super easy cleanup which leaves more time to be spent celebrating Mother’s Day. And when preparing the fresh herbs for the green goddess dressing, trim off any thick stems and only use the leaves.


CARRIE HIRSCH

Oven-Baked Honey Glazed Salmon over Green Goddess Salad

(Serves 4)

Ingredients (salmon fillets)

1/3 cup honey + 4 tablespoons for drizzling once cooked

1/4 cup soy sauce

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

(4) 6-ounce salmon fillets

Kosher salt

Freshly ground black pepper

1 lemon, sliced into rounds

2 tablespoons chives, chopped

Directions [1] Heat the oven to 425 degrees. Whisk together honey, soy sauce, lemon juice and olive oil. [2] Sprinkle salmon fillets with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet lined with parchment paper or in a non-stick pan lightly coated with olive oil with an oven-proof handle. Drizzle with honey mixture, then arrange lemon slices and chives around the fillets. [3] Bake until salmon is cooked through for 12-15 minutes.

Ingredients (green goddess dressing)

1 cup plain Greek yogurt

1/2 cup fresh herbs (parsley, basil, dill or a mixture of your favorite herbs), coarsely chopped

Juice of 1 lemon

Zest of 1 lemon

1/2 cup extra-virgin olive oil

1 tablespoon capers

1 clove garlic

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Salad greens for 4

Directions [1] To make the dressing, combine all ingredients in a food processor. [2] Toss salad greens with green goddess dressing in a bowl, then divide between 4 plates. [3] Top with salmon fillets and lemon slices, and drizzle with honey.