New Year’s Resolution Dinner

After the enjoyable excesses of food during the holidays (parties at home, parties abroad, calorie-freighted celebrations at Christmas and Chanukah), we made our family New Year’s resolution to begin eating more healthfully.

I kicked the New Year off right with a festive but healthful family dinner using recipes from Cooking for your Gluten-Free Teen and blog recipes:

Hummus, Spinach Dip with Vegetable Crudités

Sarah’s Spring Rolls with Sweet Red Chili Sauce

Oven-Baked Sweet and Sour Salmon

Boiled New Baby Red Skin Potatoes with Herb Butter

French Green Beans with Garlic-Onion Butter

Layered parfaits of mixed berries (strawberries, raspberries, blueberries) with lightly sweetened non-dairy whipped topping

We all left the table satisfied, full and feeling absolutely virtuous. Happy New Year!


Oven-Baked Sweet and Sour Salmon

Yield: 8 (6-ounce) servings


  • 3 pounds boneless, skinless Atlantic salmon fillets
  • 1/2 cup brown sugar
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable broth
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon salt


  1. Preheat the oven to 375°F.
  2. Cut the salmon into approximately 6-ounce pieces. Rinse and pat dry. Reserve.
  3. In a small saucepan combine the sugar, vinegar, broth, mustard and salt. Bring to a boil over high heat, stirring, to dissolve the sugar. Reserve.
  4. Spray a 9 by 2 by 13-inch baking dish with nonstick cooking spray. Arrange the salmon fillets in the pan. Spoon the sauce over. Bake for 30 minutes.


To serve: Plate the salmon fillets and spoon some of the pan sauce over each. Serve with boiled new red baby potatoes dolloped with herb butter , and lightly boiled French green beans dolloped with garlic-onion butter .



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