The last Friday of Lent calls for certain fanfare (even outside the Church) and so I give you this simple but delicious recipe that should probably be used year round!

Wow so this COVID-19 crap has really been fun…not! As I am considered an “essential” worker in pharmaceutical manufacturing, grocery, and my continued volunteering with my local FD, I have not been enjoying the “coronacation” that most of you have been having; and I haven’t had any spare time to share any of my recipes with you! But with Good Friday being a holiday at work, I just had to pull this recipe out of my repertoire so that you too could enjoy a super easy, and amazing fish dish right before Easter. Heck, with the holiday likely to be cancelling your plans for a big family gathering, this could easily grace your table for Easter Sunday itself! The fruity flavor screams SPRING and in 20 minutes, goes from a wonderful idea to a wonderful meal on your table, so check it out!

INGREDIENTS

• 1 pound salmon (wild is best!)
• 1/4 cup apricot preserves/jam
• 1 tablespoon grainy mustard
• 1 tablespoon dijon mustard
• 1 tablespoon low sodium soy sauce
• 1 tablespoon lime juice
• 2 teaspoons ginger, grated
• 2 teaspoons minced garlic

INSTRUCTIONS

• Preheat the oven to 410C
• Place the salmon on a baking dish (skin side down)
• Mix together the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic until well combined.
• Brush over the salmon generously. Pour any leftover on top (trust me this sauce is so good you won’t want to waste it!)
• Cook for 20 minutes or til fish flakes easily