INGREDIENTS
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4 salmon fillets
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4 tablespoons course grain mustard (I used Boar’s Head deli style)
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4 tablespoons honey
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4 tablespoons extra virgin olive oil
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2 tablespoons Worcestershire (you can omit to make SCD compliant)
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
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1/4 teaspoon ground pepper