Honey-Mustard Salmon
(Based on Moosewood Low Fat)

4 salmon fillets, 5-6 ounces each
1½ tablespoons honey
1½ tablespoons Dijon mustard
1 to 2 tablespoons fresh lemon juice
¼ cup cornmeal
½ teaspoon dried thyme
salt and pepper to taste

Preheat the oven to 375°.

Rinse the fillets and pat dry.  Set aside.  In a shallow bowl, whisk together the honey, mustard, and lemon juice.  In a separate shallow bowl, combine the cornmeal with the thyme and a few shakes of salt and pepper.  Dip each fillet into the honey-mustard sauce and then dredge in the cornmeal mixture to coat both sides evenly.  Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20 to 30 minutes, or until thoroughly hot and tender.