So to keep it interesting, I found some new salmon recipes that use not only fillets, but smoked salmon as well—even salmon in a can. Plus they’re all done in less than 45 minutes.
Salmon Fillet
Cashew Salmon with Apricot Couscous (see recipe
below): Yogurt sauce flavored with lemon, cumin and
cilantro tops this Indian-inspired grilled salmon and apricot
couscous. Try this quick, easy recipe for entertaining. Serve with
steamed snap peas and a glass of Gewurztraminer.
Honey-Soy Broiled Salmon: A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.
Canned Salmon
Easy Salmon Cakes: If you are trying to boost your
intake of omega-3s, try this simple favorite. It is a great way to
use convenient canned (or leftover) salmon. The tangy dill sauce
provides a tart balance.
Smoked Salmon
Smoked Salmon Salad Niçoise: This twist on a classic
salade Nicoise uses smoked salmon in place of tuna and adds extra
vegetables in place of hard-boiled eggs and olives. Lovely served
as an untraditional brunch, special weekend lunch or light
supper.
Cashew Salmon with Apricot Couscous
1/2 cup nonfat plain yogurt
3 scallions, sliced, greens and whites separated
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1/2 cup chopped dried apricots
1 tablespoon minced fresh ginger
1 1/4 cups water
1 cup whole-wheat couscous
1 pound salmon fillet, preferably wild Pacific, skinned and cut
into 4 portions
1/4 cup chopped toasted cashews (see Tip)
1. Preheat grill to medium-high or position rack in upper third
of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin,
1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3. Heat oil in a large saucepan over medium heat. Add apricots,
ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring,
until softened, about 2 minutes. Add water and bring to a boil over
high heat. Stir in couscous. Remove from heat, cover and let stand
until the liquid is absorbed, about 5 minutes. Fluff with a
fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt
and pepper. If broiling, coat a broiler pan with cooking spray. If
grilling, oil the grill rack (see Tip). Grill or broil the salmon
until browned and just cooked through, about 3 minutes per side.
Serve with the couscous, topped with the yogurt sauce and
cashews.
Makes 4 servings.
Per serving: 571 calories; 21 g fat (4 g sat, 9 g mono); 68 mg cholesterol; 65 g carbohydrate; 34 g protein; 10 g fiber; 526 mg sodium; 776 mg potassium. Nutrition bonus: Vitamin A (25% daily value), Potassium (22% dv), Vitamin C (20% dv), Magnesium (15% dv), excellent source of omega-3s.
Tips:
- To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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