Three Easy Ways to Serve Salmon
Salmon has become a staple because, while bearing a relatively low fat and calorie count, it’s super high in protein and omega-3 essential fatty acids. (Essential is your key word there….those fatty acids? You need them for optimum health, but your body can’t make them, so you have to eat them—fun!) Plus, have you tried salmon lately? It’s TASTY! And inexpensive! Here are the three savviest, most unique ways to rock our favorite fish.
Easy Sashimi-Style Salmon Marinated in Olive Oil and Dill
For this dish, we like to splurge on sushi-grade salmon, which you can find at any good fish monger. Oh yeah, we’ve got our own fish monger. Wrap your piece of salmon in plastic wrap and put it in the freezer for one hour. Remove salmon, which will be firm, and slice thinly with a super-sharp knife. Spread on a dish, sprinkle with fresh dill and drizzle with very good olive oil. Place in fridge for one hour and serve about 4 oz, per person, seasoning with fresh pepper and a pinch of salt.
Scandinavian Salmon Salad
This is an easy dish we just like to improvise on. While broiling about 8 oz of salmon in the oven, cook 8 oz of shell-shaped pasta. The salmon will take about 5 minutes, until it’s no longer pink and you can flake it with a fork. When the pasta is done, drain it and add a heaping spoonful of light mayo, light sour cream, a wedge of lemon juice, chives, fresh dill and salt and pepper. Toss with the salmon and chill in the fridge for a couple hours.
Salmon A L’Unilateral
This recipe comes from our favorite Frenchie, Mireille Guiliano, author of French Women Don’t Get Fat. We love this dish because it’s easy to make (on the table in under 10 minutes), requires few ingredients, and by cooking on only one side, allows the natural flavor of the salmon to come through. You can get the recipe here.