Salmon really has become like steak once was for me, a satisfying, relatively quick main course that I now have at least once and often twice a week. My recipe page has a variety of ways to prepare it, many involving salt-free Mrs. Dash and other brands of marinades as well.
But as I was getting ready to make dinner recently, I recalled an old favorite I hadn’t made in years, mustard-crusted salmon. Mustard is a condiment I can eat without worries since it usually does not include salt, saturated fat or sugar. I grew up in New York eating, more often than not, a spicier brown mustard, the Gulden’s brand to be specific.
So I still look for brown mustard today and used it in this recipe from Rachel Raye instead of Dijon mustard. Another substitution I made was using a slat-free spice mixture from a local spice story instead of herbes de Provence which I did not have handy. I also served it with asparagus instead of rice.
Cooking it was easy in the oven and it came out flaky and moister than when I’ve done it on the stove top in a frying pan.
Here are the details from Rachel’s site, she is the queen of quick meals, nice to see such a healthy one:
Preheat the oven to 375 degrees F. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
Bake the salmon until no longer translucent, about 15 minutes.
Some people shy away from cooking fish at home because they think it too complicated. But eating fish at restaurants often means getting more salt and fat added than you want or need. So check my recipe page for a variety of fish recipes I think you can handle. Or start with this simple yet tasty way to make salmon at home.
Finding new chicken recipes is an obsession of mine that began shortly after my 2012 angiopasty when I cut down on red meat and substituted more chicken and fish meals. So I’m always on the lookout for new chicken recipes.
You don’t have to fast on the 4th when you’re trying to eat healthy. We have recipes for you. Enjoy the day!
Happy July 4th everyone, time to heat up the grills and celebrate. And don’t be discouraged that traditional July 4th food is filled with salt, fat and sugar, the devil’s triangle of food additives in our country. I’ve written about how someone trying to avoid them can starve on July 4th at someone else’s house.
So take charge of your diet and look to our recipe page for a variety of dishes you can make today, like:
I will omit the salt and substitute panko breadcrumbs for regular because they are lower in salt. I’m also using an egg white rather than a whole egg.
Turkey meatballs have become a major part of my redone Italian recipe file when cooking at home. I also make them for parties, serving them in my low-salt, low-fat homemade Italian tomato sauce (we call it gravy in my family).
So I was excited to see this take on turkey meatballs that includes apples in the meat mixture and a cranberry sauce. The recipe appeared in a recent LoseItnewsletter where LoseIt linked to another site that had the recipe and lots of photos. Here’s the ingredient list:
For the Meatballs:
1 pound 93% lean ground turkey
1/2 cup plain breadcrumbs
1 tablespoon extra virgin olive oil
1 large egg, lightly beaten
1 cup shredded tart apple, such as Granny Smith, washed with peel on