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It's almost a certainty that you'll need to visit your favorite fishmonger to make this dish right. Broiled Salmon With Butter and Honey is very simple, so it depends on a good piece of fish. Wild-caught salmon's not available right now, but we found some excellent North Atlantic trout at BlackSalt market (202-342-9101) that made an excellent substitution. Or buy the best-quality salmon you can find.

The recipe's from Colman Andrews's "The Country Cooking of Ireland," which is on today's Food section list of giftable cookbooks.

1/2 lemon

1/2 cup dry white wine

2 tablespoons unsalted butter, (preferably Irish, because this is an Irish recipe)

1 tablespoon honey

Four 3/4-inch to 1-inch thick skin-on or skinless good-quality salmon fillets (24 to 32 ounces total)

Questions?

-- Bonnie Benwick