Wednesday, May 4, 2011

Broiled Salmon with Garlic, Mustard, and Herbs

Today's dinner is heart healthy. I'm trying to get as much heart healthy food into the hubs as possible. With high blood pressure and high cholesterol it is necessary.

And the Doc. says that if his cholesterol level doesn't go down by July he will have to go on meds and we would like to avoid that if possible.

So tonight's heart healthy meal is brought to you by Giada De Laurentiis.

The main course is broiled salmon with garlic, mustard, and herbs:
2 garlic cloves, minced
2 tablespoons dijon mustard
2 tablespoons whole grain mustard
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1 tablespoon dry white wine
1 tablespoon olive oil
cooking spray
6 (6-8-ounce) salmon fillets
6 lemon wedges
In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.
Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with non-stick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Transfer the fillets to plates and serve with the lemon wedges.

Salmon is a good choice for a heart healthy meal as it is loaded with lots of healthy omega 3 fats which helps to lower the bad cholesterol while raising the good.

With the salmon I decided to serve asparagus. I'm so happy that asparagus is in season! I simply snap the ends (which can be saved for soup, I'll post that recipe later), wash and dry and toss with olive oil, salt and pepper. Lay on a cookie sheet and high heat roast for about 10 minutes, being sure to keep your eye on them. When done you can squeeze some lemon juice over them.

Asparagus are loaded with folate, a B vitamin which protects the heart by helping to eliminate inflammation.

I also served the other baguette leftover over from last night. I set out olive oil and balsamic vinegar for dipping, which is a much healthier choice than butter would have been for spreading.

This meal can go together rather quickly. I know that salmon can be pricey, but it is healthy and it is cheaper to make it at home than to eat it out. And since asparagus is in season you can usually find a good deal on it.

No comments:

Post a Comment