Ophelia's Kitchen, Somewhere in DC

Ophelia has been cooking in lately, in large part due to the fact that a friend from Florida -- we'll call him LocalJuridsiction -- has finally fallen victim to the siren song of DC, gotten and job and moved up, and is now in the process of trying to find an apartment while spending his nights on Ophelia-and-Monkey's under-used futon.

As a fair hostess, I realize that $$ is tight when slumming it between apartments and paychecks, so I make the effort to cook in so my guest doesn't have to spend for his supper. Also, it means I cook a lot better than normal so as to perpetuate the image of me as domestic goddess, and ultimately, that means Monkey eats a lot better too. He's getting rather fond of it.

Two nights ago, in particular, I tried a luttle somfinsomfin different with salmon. Usually I make a honey-dijon-soy glaze and bake it, but I had a half cup of pecans left over from TG pecan pie makings, and what can you really do with that other than munch? It inspired me a little, so here, I relate the recipe I prepared, as much for your use as for my own memory. It needs some tweaking, so I'll mention my thoughts on that too.

PER 1LB SALMON FILLET:
1c honey (I prefer clover)
2TB ground ginger

Blend thoroughly and glaze fish. Cover with crushed pecans. Bake in preheated 350deg oven until cooked through but moist, basting occasionally.

Problems with this recipe: I found it a little sweet. Next time I may try a mix of honey and corn syrup, mitigated with a 1/2 tsp of salt, and see how that turns out. Other thoughts, inspired by pecan pie, were to use less honey and/or corn syrup and add an egg or two for runniness necessary to basting an entire piece of fish. Also, I'm feeling that more ginger can't be a bad thing, and I may even add some chopped candied ginger slices.

I'll update on how future incarnations turn out.