GINNA PARSONS: Here we go again in 2014



According to, the No. 1 resolution people will make in 2014 is, you guessed it, to lose weight.

I am part of that statistic.

Every year, I vow to take off excess pounds, and some years I’m met with success.

In 2013, I failed miserably, but not at first. The first four months of the year, I was motivated and losing a little more than a pound each week.

And then came my 50th birthday in May and with it a surprise party featuring all of my favorite foods, also known as my trigger foods.

It was downhill from there.

I quickly gained back the 19 pounds I had lost and then some.

So, I’m resolving again to lose weight in this new, promising year.

Will I be successful? I hope so.

I have set specific, reasonable goals. I have surrounded myself with a good support system. I know how to cook nourishing, healthful food that’s also tasty. I have a gym membership.

Now, it’s just a matter of doing it.

Wish me luck!

Here’s a recipe we tried this past weekend. The citrus glaze was originally from a Guy Fieri recipe for pork tenderloin wrapped in bacon, but we tried it with salmon for a more healthful meal.

It was delicious. I served this over basmati rice with a side of sautéed spinach.

Salmon with Citrus Glaze

1 cup orange juice

1/4 cup Dijon mustard

2 tablespoons honey

1 small shallot, chopped

4 (6-ounce) salmon fillets

1/2 teaspoon dried dill weed

Salt and pepper

In a small saucepan, combine orange juice, mustard, honey and shallot. Simmer 8 to 10 minutes, until mixture thickens a bit.

Preheat oven to 450 degrees. Place salmon fillets on a shallow pan lined with foil. Brush with citrus glaze. Sprinkle with dill, salt and pepper. Bake salmon on middle rack for about 12 minutes, depending on thickness, until done.

Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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