A different idea for Easter dinner — roasted salmon with thyme and honey-mustard glaze

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.

Place salmon on the lemon and coat with lemon-infused olive oil and spices.
Another way to prepare salmon — in foil with lemons.

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:

Ingredients

Ingredient Checklist

  • 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

Directions

  • 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.

Nutrition Facts

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.

Looking for a low-salt Easter dinner idea? Try fish

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?

The New York Times recently ran an easy-to-make recipe for Sheet-Pan Roasted Fish With Sweet Peppers.

You can use hake, cod or flounder as the main ingredient. I’d leave out the salt called for, but include everything else, except look for low-salt olive instead of regular salty ones. Ingredients are: Continue reading “Looking for a low-salt Easter dinner idea? Try fish”

Easter no-salt, no-sugar dinner recipes abound here for you

With Easter less than a week away, we’ve been getting a lot fo visitors to a post we did back in 2014, Low-salt Easter dinner: how to enjoy the holiday meal.

One of our many no salt, no sugar recipes. We cut the salt and sugar to a minimum, along with the fat.

That meal included low-salt turkey, green beans in a balsamic/olive oil glaze and asparagus roasted with low-salt panko breadcrumbs and low-fat cheese.

But we also have other Easter suggestions, such as A no-salt Easter side dish — asparagus with balsamic tomatoes.  Continue reading “Easter no-salt, no-sugar dinner recipes abound here for you”

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