Monday, December 1, 2014

Mustard-Glazed Salmon with Dill Cucumber Salad

I don't think there is a single thing that Martha Stewart doesn't know how to do. I got this super simple recipe from her website. The Dill Cuke Salad was just my version of the common accompaniment. Be sure to make it ahead of time to let the dill flavor permeate the cucumbers and for the vinegar to mellow out. 

4 servings
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
4 - 6oz salmon filets
salt and pepper
fresh dill
Preheat oven to 425 degrees F. Mix together olive oil, mustard, lemon juice, salt, and pepper. Place salmon skin side down on a baking sheet lined with foil. Spoon the mustard glaze over each filet. Bake for 6 to 8 minutes. Sprinkle with dill and serve. 

Dill Cucumber Salad
5 servings
2 cucumbers, sliced (you can peel and remove the seeds if you want and leave them as half moon slices)
1/2 small red onion, thinly sliced
1/4 cup red wine vinegar
2 tsp sugar
2 tbsp fresh dill, chopped
pinch of salt
In a bowl, mix together the vinegar, sugar, and salt. Add the cucumber, onion, and dill. Cover salad and chill in the refrigerator for at least an hour before serving. 

Here's the break down:

Protein - 9g
Calories - 141
Carbs - 1g
Sugar - 0
Fat - 11g (good fat!!!!)

Protein - 1g
Calories - 38
Carbs - 9g
Sugar - 5g
Fat - 0g

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