Napa Valley Glazed Salmon
Servings: 4 (3 Ounces Per Serving)
Prep Time: 10
Cook Time: 20
|Serving Size 3 Ounces|
| || || || |
|Amount per serving|
|% 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.
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.
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.