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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: 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.
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.)
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.
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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