On Sunday’s after church normally we eat whatever we cooked for dinner Saturday for lunch. Yesterday we ate Lunch at 4 because we were in Kirtland being tourists during lunch and then each had half of a leftover steak at 8:30 followed by popcorn and then ice cream cones. Yes we are healthy. Thank you. No leftovers of any of that for lunch. So we popped this in the oven when we got home and had it with some delicious minute rice. Yum. 
This is “two way” salmon because you can either grill it or bake it depending on time or weather or preference or status of grill ownership or…okay there are no more “or’s”! We have grilled it and now we don’t have a grill so we baked it…both delicious.
You need:
1-2 pounds of filleted Salmon
First mix all of these ingredients in a bowl to make a Marinade:
2/3 cup honey
3 tablespoons spicy brown mustard
1 large clove garlic grated/or minced finely
1/2 tsp basil
1/4 tsp of sea salt
Pinch of black pepper
Put Salmon in a zip lock bag and add the marinade. Massage it into the salmon and refrigerate for about 1 1/2 hours.
Once your meat is marinated it is now time to cook it!
Grilling Instructions:
Meanwhile heat up your grill to medium high.
Place your salmon skin side down on the grill. If your salmon has no skin place it on some aluminum foil. Grill for 15-20 minutes depending on the thickness of the salmon. When it is finished it should flake easily with a fork.
Baking Instructions:
Pre-heat your oven to 450. Place salmon skin side down on a baking sheet and bake for 15-20 minutes also depending on thickness of the salmon. Once again it will be flaky when done.
Tips from Kj:
I like to put this in the broiler for about a minute after its done baking because the sauce gets caramelized and delicious!
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