And how did my cooking go tonight? Not bad. Not bad at all, even if I have to say so myself. I went with the mango, lime, honey and ginger salmon recipe. I was suprised because it wasn't so sweet that it completely masked the flavour of the salmon. Rather, it complimented the flavour of the salmon quite nicely. I think the recipe worked well because no one flavour overpowered another. Even the mango added and complimented to the sweetness of the lime and honey, rather than overpowering the tastebuds with its own sweetness. And the glass of white wine added a interesting contrast to the flavours.

Directions? First, what you want to do is put a bottle of dry or semi-dry white wine in the fridge. Nothing worse than having to drink warm white wine. Blech! I don't know much about wines, but I do know the golden rule: never serve red wine with fish. The tannic acid in red wine and the fish oils combines into this really unpleasant metallic flavour. Always used chilled white wine. Nothing too sweet, otherwise that will detract attention away from the sweetness of this dish.

In a bowl squeeze the juice from four limes (you could probably get away with less, unless you want to serve the dish with a salad. In which case, you'll probably want a few extra limes for dressing). Add about a 1/2 cup of honey to the lime juice (using liquid honey will make things easier...but you can use regular paste honey too). Finely chop or grate some ginger (around a teaspoon worth) into this juice mixture. Mix it up with a fork.

Preheat the oven to 450 degrees fahrenheit. Set it to broil (that's where the heat is coming from top) and not bake (where the heat is coming from the bottom). If you need to, move the tray up so it's closer up to the heating element. Get a broiling or baking pan (those casserole/lasagna oven pan thingees are good too) and coat it with some olive oil. The recipe calls for nonstick spray, but I prefer olive oil. Place some nice fresh salmon fillets into said pan and spoon a little of the lime and honey mixture (not all of it though...save about half a cup). Make sure to use FRESH salmon--I'd stay away from sockeye salmon because the flesh is too lean for broiling. You probably want something like a spring salmon or Atlantic salmon. I like to make some slits in the fish, along the grain, before I spoon the juice mixture. This will ensure the marinade gets asorbed by the fish. Put the pan into the oven.

In the meantime get some salted water boiling. Get about 12 to 14 spears of fresh asparagus. Cut or snap off the bottoms. Stick the asparagus into the boiling water. Let it cook for a minute or so and drain them out. If you want to add some more taste you could pan fry them in a little extra virgin olive oil. Don't use the cheaper light or regular olive oil when frying fresh vegetables. They suck beans. Extra virgin olive oil just adds another level in taste.

Meanwhile your salmon has probably been broiling for a few minutes. Flip the fillets over. Now would be a good time to spoon some more juice overtop. Broil for a bit more. And flip again. Spoon over some more juice (but make sure to save some for later). Broil until you think it's done. The flesh should be a light pinkish colour and should flake with a fork.

Get some nice clean white plates. Arrange four asparagus spears into a "V" shape for each plate. Use some tongs and place the salmon fillet in the center of the "V". Using the remaining lime and honey mixture, spoon over the salmon and drizzle along the side of the plate. Sprinkle a bit of salt and ground pepper on top of the salmon. Add a bit of mango fruit as a garnish on top of the salmon or along the side.

Serve with the chilled white wine.

Bon appétit!