Monday Message from Kids Eat Right for July 25, 2011

napa valley glazed salmon

by Mary Hess, MS LD LHD FADA

Servings: 4 (3 Ounces Per Serving)

Prep Time: 10

Cook Time: 20

Nutrition Facts
Serving Size 3 Ounces
Amount per serving
Calories 270
% Daily Value*
Total Fat 11g
	Saturated Fat 1.5g
Cholesterol 90mg
Sodium 135mg
Total Carbohydrate 10g
	Dietary Fiber 0g
Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Elegant and gourmet-delicious, this salmon recipe is ready in less than 30 minutes. I like to serve it with grilled leeks over white beans seasoned with vinegar, honey, and fresh thyme, or atop gently steamed baby spinach, both Napa Valley trendy.

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.

CookingTip

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.

Rate this article: Average 0 out of 5

About the author:

Mary Hess, MS LD LHD FADA

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.