The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids in fatty fish provide. In addition, salmon is a great source of high-quality protein, vitamin B12, and the essential minerals phosphorus and selenium. Look for wild salmon, which has 5 to […]
Prep: 10 minutes; Cook: 6 minutes. Dress up your leftover mashed potatoes with this quick, crispy salmon. Ingredients 4 (6-ounce, 1-inch-thick) salmon steaks 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper 2 teaspoons curry powder 1/2 teaspoon salt 2 cups mashed potatoes GET INGREDIENTSPowered by Chicory Nutritional Information How to Make It Step […]
Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan. Shallots mellow as they sauté and provide a backbone for the sauce. Moving the to a sheet pan allows you to build the sauce in the skillet while […]
Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy. You could also sear the salmon on the […]
To clean leeks, remove roots, outer leaves, and tops. Rinse with cold water; cut into 2-inch julienne strips. Onions may be substituted for leeks. Ingredients Cooking spray 1/4 teaspoon olive oil 1/2 cup julienne-cut leeks (about 1 small) 4 (6-ounce) salmon fillets (about 1 inch thick) 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 1/2 […]
A lime-forward vinaigrette adds pucker and punch to the salmon and salad, rounded out by earthy-sweet beets and juicy blackberries. Mint with blackberries is a favorite cocktail combo that also works in a fresh entrée salad. If you have leftover mint leaves, steep in simple syrup and refrigerate for sweetening lemonade or tossing with fresh […]
This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy–just right for a weeknight. Ingredients 2 bunches asparagus (about 2 lbs. total) 3 tablespoons extra-virgin olive oil About 3/4 tsp. kosher salt, divided About 1/2 tsp. pepper, divided 4 skinnedsal mon fillets (5 to 6 oz. each) 1/2 cup crème […]
Photo: Caitlin Bensel Yield Serves 4 JULIA LEVY August 2017 A lime-forward vinaigrette adds pucker and punch to the salmon and salad, rounded out by earthy-sweet beets and juicy blackberries. Mint with blackberries is a favorite cocktail combo that also works in a fresh entrée salad. If you have leftover mint leaves, steep in simple […]
Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables (find this recipe and other recipes here). Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter […]
Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy. You could also sear the salmon on the […]