by Mary Hess, MS, LD, LHD, FADA
(Chicago) – May 8, 2012. We have another salmon treat that we know you will adore and that will go straight to the top of your summer menu–Napa Valley Glazed Salmon.
Here are the highlights:
Servings: 4 (3 Ounces Per Serving)
Prep Time: 10
Cook Time: 20
|Serving Size 3 Ounces|
2 tablespoons honey
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
1 teaspoon white pepper
1¼ pounds salmon, cut into 4 pieces
- Preheat oven to 350°F
- Combine the honey, thyme, mustard, lemon zest, and pepper in a small bowl. Arrange the salmon in a shallow roasting pan lined with cooking foil. Using the back of a spoon, spread the honey mixture to coat the top of each fillet.
- Bake, uncovered, for 20 minutes, or until the salmon flakes with a fork.
Serving Suggestion: Slice leftover salmon and place on top of a bed of mixed greens and chopped tomatoes for an easy lunch or dinner.
Variation: Substitute your favorite dried or fresh herb for the thyme — or combine several.
To store fresh fish a day or two after purchase, rinse and place in a bag with ice. Pour off melted ice and replace with more ice chunks.
Nutrition Nugget: The white droplets accumulating on the top of salmon are rich in omega-3s. So is the gray-colored meat right next to the skin. Enjoy both to reap the most omega-3s.
Nutrition Facts (Serving Size: 3 oz): 270 Calories, 11 gm Fat, 1.5 gm Saturated Fat, 90 mg Cholesterol, 135 mg Sodium,10 gm Carbohydrate, 0 gm Fiber, 32 gm Protein