Fish is a traditional Friday dish for Catholics on Friday during Lent, the 40 days leading up to Easter. Easter Sunday itself is usually reserved for salty main courses, like ham, or fattier ones like lamb. But if you want to avoid high-salt, high-fat meals, why not try fish for an Easter Sunday main course instead?
Asparagus has a variety of health benefits but can be intimidating to some to prepare and cook. If you’ve been in that group, fear not, this Food Network guide, How to Cook Asparagus, will turn you into an asparagus master chef who will soon be dazzling your friends with your asparagus prowess.
It gives you a basic rundown of how to prep asparagus for cooking, how to steam them and how to grill them.
Heart-healthy approaches to eating usually emphasize eating a lot of fresh, rather than processed, foods. That means your refrigerator should be stocked with fresh produce, fresh fish and fresh chicken, depending on your tastes.
But how long can you keep those before they start to spoil, even in the refrigerator?
Maintaining a heart-healthy diet takes a lot of inner discipline given that we’re surrounded by so many food options that are high in salt, saturated fat and sugar. The task becomes even more daunting when you’re on vacation, especially in a foreign country with even more foods you love.
I’ve been vacationing in Italy, my ancestral homeland, with a large group of cousins. That means meals here have been wonderful family affairs with so many food options its difficult to count them all. But most involve salt and sugar. What to do, fear everything I eat or put diet concerns aside for the duration of the trip?
I’m trying to walk a middle ground, which has meant ordering seafood as often as possible and minimizing my pasta, pastry and gelato intake. Southern Italy is a wonderful place to eat seafoods. I had a piece of amberjack in a light tomato sauce last night, for example, something I rarely see on US menus.
I’ve also had oysters and clams, albeit with pasta. Pasta portion sizes are smaller here than in the US, which is a good thing since we tend to fill plates to overflowing at home.
Gelato, of course, is the hardest goodie to pass up, especially when everyone else keeps pushing for it. And with that, I don’t do small portions well.
I’m assuming I’ll gain weight on this trip, we’ll see how much when I’m back in the States and have a scale again. Then it will also be back to strictly watching the salt, fat and sugar,
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.
Scallops can be made simply on the stove-top in hot oil. Add flavorings that you enjoy to spice them up, or have them plain as I do and enjoy the natural flavor.
I’d pair the scallop with a fun side-dish like the roasted carrots with red onions, fennel and mint that I wrote about as a possible thanksgiving side-dish option. It’s a bit more complex and so would be a nice accompaniment to the simple scallops. One simple, one complex makes a nice combination for your taste buds.
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.
Recipes cards at supermarket fish and beef counters seem a bit old-school, bu I still like to pick them up when looking for new ideas to meet my low-salt, low-fat, low-sugar diet requirements. I recently grabbed one for garlic-herbed scallops because I knew I had a package of scallops in my freezer and hadn’t been sure how to cook them.