The combination of apricot jam and tarragon dijon mustard in equal parts is absolutely incredible. How I came to blending them is not very scientific. We had some beautiful, fresh wild King salmon that we were cooking for dinner and I was rummaging through the fridge looking for something to season it with. I was thinking sweet and salty but ended up with sweet and spicy, as my hands grabbed the two different jars of jam and mustard. The ingredients combined to bring sweet, salty, sour, bitter, spicy and herbal notes together harmoniously. We slathered the blend on our salmon and then put our toaster oven to work and gently cooked it at 200°F. The fish was succulent and silky against my teeth and the glaze was the perfect counterpoint, contrasting the rich and juicy fish. My only regret is that there was only enough glaze to coat the fish and not to serve it as a condiment on the side. Next time.
