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.

A supermarket recipe that might actually be healthy

Supermarkets often supply recipes to encourage people to shop for the items they’ll need to make a given dish. These days, they will call a recipe “healthy” even if it’s still loaded with salt, fat and sugar. But one I received recently from my local Jewel store (owned by Albertson’s) actually might be healthy and tasty as well

Your salmon feast awaits.
I love making salmon in a variety of ways.

It’s called one pan salmon. The ingredients list and my modifications and comments:
1 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
20 cherry tomatoes
1 cup dry white wine
4 cups chicken broth [I’d use the lowest sodium broth you can find here to cut salt]
1 lemon (sliced)
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
3/4 teaspoon kosher salt [cut this, not really needed with all the other flavors here]
12 ounces linguine [go for whole wheat to address sugar concerns you may have]
4 (4 oz) Waterfront BISTRO® Salmon Fillets [note the branding here, as I said, they want you to buy this but any salmon will do]

Here’s more on preparation:

Cooking Instructions

Step 1

Preheat a 12-inch sauté pan to medium high heat. Add olive oil and onion, sautéing until onion is translucent.

Step 2

Add tomatoes, stirring occasionally, giving tomatoes time to get slightly charred and then burst.

Step 3

Add garlic and cook one minute.

Step 4

Pour in wine, scraping the bottom of the pan to pick up the brown bits. Add broth, lemon & seasonings.

Step 5

Add pasta and bring to a boil.

Step 6

Place salmon filets in and cover pan.

Step 7

Cook 7-9 minutes, until pasta is al dente, and salmon is pink. Top with fresh grated Parmesan cheese and basil.

If you try this, let me know how it turns out.

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