S… LIKE SUPER SALMON SUPPER
Did you know that unlike most other fats, omega-3 fats are considered "essential," meaning you must get them from your diet since your body can't make them?
From inflammation reducing properties to metabolism and brain boosting benefits, The American Heart Association recommends eating at least two servings of salmon per week so here are a few of our favorite internet recipes in case you need some inspiration… Fun, light and easy to make, these salmon dishes will soup-up your next supper party!
Salmon Summer Rolls
via I Am A Food Blog
12 round rice paper wrappers
6 smoked salmon slices
1 avocado, thinly sliced
2-3 cups raw sprouts or cooked vermicelli
1 english cucumber, seeded and cut into strips
miso sesame dressing or fish sauce vinaigrette, to dip
Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Add fillings as desired: avocado, smoked salmon, cucumbers, sprouts or noodles. Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll. Repeat as needed. Dip in the miso sesame dressing or fish sauce vinaigrette and enjoy!
To make the miso-sesame dressing, you’re going to need 1 tablespoon of toasted sesame seeds, 1 tablespoon white miso, 1 tablespoon rice vinegar, a tablespoon of kewpie mayo and a pinch of sugar. Using a mortar and pestle, crush the sesame seeds then stir everything together, taste and adjust as needed.
Salmon Sashimi Salad
1 or 2 limes
1 tablespoon soy sauce
3 tablespoons grapeseed oil
6 cups mâche (lamb's lettuce) leaves
2 cups frisée lettuce, torn into bite-size pieces
½ cucumber, peeled, seeded, and thinly sliced
7 ounces sushi-grade salmon, skin removed
1 teaspoon sesame seeds, toasted
Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
Spicy Oven Baked Salmon
2 pounds wild caught whole salmon fillet
2 tablespoons olive oil
1 lime, zest and juice (divided)
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
Preheat the oven to 300° F. Line a large rimmed baking sheet with parchment paper and lay the salmon fillet on it. Pat dry with a paper towel.
Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise, add it all to the oil mixture. Pour or spoon the mixture over the salmon fillet and salt and pepper liberally.
Bake for 10 to 15 minutes, until just cooked through, but not dry. The fish should feel just firm in the center and should be just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. Squeeze lime juice over the top and serve warm.