2 (6-8 oz) boneless, skinless salmon filets
1/2 cup teriyaki sauce (regular or low-sodium)
1/2 cup honey
1 tablespoon garlic powder
Preheat oven to 425 degrees.
Combine teriyaki sauce, honey and garlic powder in a medium bowl. Whisk together until all of the honey has dissolved.
Put salmon filets into a 8x8 aluminum pan. Pour sauce into pan, flipping salmon so the sauce has coated both sides.
Bake until salmon is cooked through, about 15-20 minutes. Flip halfway through cooking.
2 ripe avocados
1 small white onion, minced
1 garlic clove, minced
1/2 teaspoon kosher or sea salt
2 tablespoons olive oil
1 tablespoon bottled lemon juice
Look for an avocado that is bright, dark green and has some give but isn't mushy. Cut the avocado in half and then, using a spoon, remove the pit and scoop into a bowl. The "pulp" should come right out from the skin without any problems. Add the rest of the ingredients to the bowl. Use a folk to mash the avocado and combine all the ingredients until the mixture is smooth.
Best when refrigerated for at least one hour. Serve with chips, pita or even a salad.