How to Cook Salmon

From an article found on the DallasNews.com website, “[h]ealth officials recommend eating at least two servings per week of omega-3 fatty acid-rich fish, such as salmon, herring and trout.”

A recipe for Ginger-Soy Salmon Fillets from the site:

1/4 cup sesame seeds
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-1/4-pound) center-cut salmon fillet, cut into 4 pieces
1/4 cup chopped fresh cilantro (optional)

Preheat oven to 400 F. Line a baking sheet with foil and coat it with cooking spray.

In a small saucepan, stir the sesame seeds over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

In the same saucepan, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes.

Sprinkle the top side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet.

Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center.

Pull off and discard the skin from each fillet. Sprinkle with cilantro, if using. Makes 4 servings.

PER SERVING: Calories 326/Fat 17g (2 g sat)/Cholesterol 78mg/Sodium 621mg/Fiber 1g/Carbohydrates 11g/Protein 32g

The full article can be found here.

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1. Guess What Scores High Marks for Omega-3s? Salmon!