2 salmon fillets
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon Salt and Pepper
1 tsp. dill
1 tablespoon coconut oil
1 sweet onion, chopped
1/2 cup dry vermouth
3 teaspoons grainy Swedish Style Dijon mustard (purchase in Tiffany's Therapy Store )
1/2 cup whole milk or vanilla almond milk, heavy cream could be used as well
1 Tablespoons parsley and parsley flowers to top (if you have it)
1 pound jovial brown rice capellini (purchase in Tiffany's Therapy Store
add a little olive oil if pasta seems dry
Heat the oven to 425. Place the salmon fillets next to each other on a small roasting pan skin side down. Evenly divide 1 1/2 tablespoons of the honey on each fillet then top with dill, salt and pepper.
Bake until barely done, about 8-10 minutes, depending on the thickness of the fillets.
In a saucepan, place coconut oil and chopped onion, saute until translucent and then add the dry vermouth, allow to cook down to about 1 tablespoon and then add the milk, mustard, salt and pepper to taste. Again allow to slowly simmer down. At this time add the Salmon from the oven.
In a separate saucepan boil water for the capellini (Purchase in: Tiffany's Therapy Store) and boil according to directions on box.
Next, divide pasta among bowls and top with evenly divided sauce, add parsley and a little olive oil if pasta seems dry, and top with a decorative edible flower (if you have it)! And serve!