A perfectly roasted salmon has always been a beautiful thing to me. My husband is a recent seafood eater and salmon was something I was eager to introduce him to. On a warm summer night a few weeks back I craved something light, bursting with flavor but also a twist of an Asian flair. I've made this salmon numerous times in the past, however, not having a partner that would partake I hadn't prepared it in a few years. I hightailed it to the supermarket and scooped up my ingredients; fresh ginger, garlic, soy, sesame oil, flavors that are undoubtedly Asian. The trick is to cook down the garlic, ginger and various other ingredients until nice and caramelized, giving off that silky brown shimmer that just screams "I'm ready!", the aromas that fill the room will also give you this cue. Once cooked down, I transfer that pan full of goodness to the food processor where it's met with good quality dijon mustard, honey, lemon and a few other spices. After a minute or two in the processor you'll have a gorgeous paste that is to be artfully painted on to each salmon fillet. I don't typically marinate my fillet for any great length of time, thirty minutes always seems to do the trick for me. After a bit of waiting, that salmon is ready for a 425 degree oven where it'll cook to a beautiful pink perfection. Alongside the fish and also sticking with my Asian theme, I'll fry up some more ginger to toss with baby bok choy and haricot verts. I served this meal with a clean, crisp Spanish white wine from "Paco & Lola". This wine was a perfect match to accent the flavors of the fish and vegetables. Overall, an easy and fairly quick, light, summery and healthy meal.