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!
- 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
- Preheat the oven to 375°F.
- Cut the salmon into approximately 6-ounce pieces. Rinse and pat dry. Reserve.
- 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.
- 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 .
Powered by Facebook Comments