Dinner: Napa Valley Glazed Salmon

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Dinner: Napa Valley Glazed Salmon

Submitted by ajsorren on

 

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F
  2. 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.
  3. Bake, uncovered, for 20 minutes, or until the salmon flakes with a fork.

Cooking Tips

  • 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.
  • Tip: 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.

 

  • Servings: 4 (3 Ounces Per Serving)
  • Prep Time: 10 Cook Time: 20

 

by Mary Hess, LHD MS RD FADA LD

 

Recipe Provided by EatRight.org