Easter is almost upon us again and, in the age of Covid, Easter dinners are likely to be smaller affairs with far fewer guests than in times past. So maybe put aside any ideas of a giant leg of lamb or turkey, and try something different, like this honey-mustard-glazed salmon recipe.
Salmon is a great main course for people worried about salt, fat and sugar in their diets, given it falls into what is these days perceived as the “Good Fat” category. This recipe does include some salt, I’d leave it out. The honey might be an issue if you;re ona low-sugar diet, a mustard crust is a tasty alternative.
Here’s the information you need for the hoey-mustard recipe:
- 10 thyme sprigs
- 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
- ¼ cup country Dijon mustard
- 2 tablespoons honey
- 1 teaspoon white wine vinegar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt (I’d leave this out)
- ½ teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- Step 1 Preheat oven to 450°.
- Step 2 Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
- Step 3 Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
- Step 4 Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.
Cooking Light includes nutrition information for this recipe, which is great for those of us watching our salt, fat and sugar intake.
Per Serving: 387 calories; fat 17.4g; saturated fat 4.1g; mono fat 7.6g; poly fat 4.2g; protein 48g; carbohydrates 6g; cholesterol 116mg; iron 1mg; sodium 527mg; calcium 29mg; sugars 4g; added sugar 4g.
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