By Chef Jeremy McLachlan

I am like honey because every time I walk into a room everyone says, "Sweetness has arrived!" This month we are having fun with the sweetest thing brought to you by the working class Bee. Honey comes in many different flavors and types and my stance is always the same, buy local. The flavor of honey can change dramatically and this is determined by which flower the bee is around. My favorite is blackberry honey. Do not be fooled with a honey that is infused with flavor; always check the ingredients and there should only be one, honey. I replace sugar with honey all the time at home, it's that good for you. (As Kathy Kingen says, "It is antibacterial, antimicrobial and has long been used for healing scrapes and burns, sore throats and coughs," in her blog He's a Honey). One of my favorites is to use honey to thicken salad dressing. Honey is a natural stabilizer for vinaigrettes. When I saystabilize, I mean it holds the vinegar and oil together so it is nice and thick. I like to use honey in all my lighter vinaigrettes like orange, white balsamic or mango. If I make a stronger flavored vinaigrette, then I will not use honey and choose Dijon mustard instead. Here is my favorite simple vinaigrette to make with honey. This is great tossed with arugula or brush it on fish and chicken.

Citrus Vinaigrette

1 orange, juiced
1 lemon juiced
1 lime juiced
2 teaspoons, local honey
2 sprigs fresh thyme, chopped
1 cup canola or vegetable oil
salt to taste

Directions: In a blender combine orange juice, lemon juice, lime juice, honey and thyme and blend 30 seconds. Drizzle in oil while blender is running until vinaigrette is nice and thick. Season with salt. Transfer to jar and refrigerate.

Here are two more recipes using honey available at all Salty's during the 2016 July "Wild Ones" Salmon Festival or try them at home:

• Sambal Honey BBQ-Glazed Wild King Salmon
• Lavender Honey-Glazed Wild Salmon Salad

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)