Salmon

Can’t find Old Bay Rub? Try this recipe using Old Bay Seasoning (the 30% less sodium variety, if possible) instead of the rub, which has less salt, and a hint of sugar. Just be aware that using Old Bay Seasoning—even the less-sodium variety—will increase the sodium in this dish. When you’re selecting your salmon, always try to buy the thickest fillets possible (fillets closer to the head of the fish, not the tail). The tail is constantly whipping around, “working out,” so the meat there tends to be less tender. I try to use wild salmon as much as possible because it’s more natural and because it’s lower in fat and calories. But that’s often cost-prohibitive, since it’s a lot more rare. It’s also tougher to find in some parts of the country. Either wild-caught or farm-raised salmon is fine for this recipe, but using farm-raised adds 1.5 grams of fat and 12 calories per ounce.

Wooden grill planks are becoming easier and easier to find these days. Stores like Target, Bed, Bath & Beyond, Wal-Mart, and K-Mart all carry them. If you can’t find them in a store, they are available for purchase online at amazon.com. Just be sure to pay attention to the type of wood the plank is made from—different varieties of wood give the food a different flavor. And make sure you read the instructions enclosed with the planks for proper cleaning and care.

I recently ate dinner at the home of a couple who are producers-turned-friends, Barry and Jen. They work in food TV, so they’re all about great-tasting food. When I showed up, they were making a huge pan of caramelized onions that looked unbelievably good. They were serving them with almost everything that night, which I was happy about because I love onions. I have to admit I was surprised when I saw them piling the onions on grilled salmon. It was not a combination I’d ever considered. But because when in Rome you’re supposed to do as the Romans do, I dug in. It was delicious! I came home and figured out how to make caramelized onions that didn’t need a lot of fat or hands-on time. This dish is now a favorite among many I’ve served. Although salmon is high in fat, it’s good-for-you fat when eaten in moderation. Wild salmon has 12 fewer calories and 1.5 grams less fat per ounce than farm-raised, so I always try to buy that. But it is more expensive and tougher to find. So if you choose farm-raised, it will add 47 calories and 5 grams of fat per serving to this dish.

I use wild-caught salmon when possible because it’s lower in fat than farm-raised. That said, it is more expensive and harder to find in many areas of the country, especially if you’re buying it fresh. But you can always check the freezer section, where it is more commonly found. If you do end up using farm-raised salmon, add about 12 calories and 1.5 grams of fat per ounce over wild-caught.

Gina: It’s happening to all of us: we’re getting older. That’s the bad news. The good news is that there are foods we can eat that have indisputable heath benefits, and salmon is one of them. That wouldn’t excite me nearly as much if the fish wasn’t so sweet and delicious. Pat and I were on board with salmon from the get-go, but trying to introduce it to our girls was a challenge. I thought if I added just a hint of sweetness I could ease it on them. So I created this sweet and spicy sauce using mustard and brown sugar. Score one for Mom! The sauce caramelizes under the broiler, and the resulting glaze is a perfect complement to the rich-tasting salmon. If you didn’t already know it, I am the baby sister in my family, in every sense of the word. My older sisters think it’s ironic when I cook for them, because they all spoiled me so much when I was growing up (now Pat continues that tradition, and it all works for me). My big sister Tanya—she’s the more athletic one, who’s always telling me to hold my stomach in and keep my back straight—actually viewed me differently once I made this dish. We like to splurge on wild salmon, because it’s the absolute best for you, and the flavor is as sweet as candy.

Almost all of the fat in this dish comes from the salmon. Fish fat is a “good” fat, rich in omega-3 fatty acids, which have been shown to reduce cholesterol and the risk of heart disease. While this specific dish may not be an American classic yet, salmon sure is, and it’s a wonderful ingredient to include as a staple in your diet. Its rich flavor, ease of use, and availability make it a perfect three-times-a-week feature. Dijon mustard, citrus, and spinach are some of my favorite flavors for salmon. You can cook this in minutes under a broiler or on a grill.

In preparing these burgers, use a food processor to chop the raw tuna, but be careful not to overdo it. Pulse just enough to chop it—too much action can toughen the fish, and you’ll wind up with a dry burger instead of a juicy, flavorful one.

Everyone loves a good croquette. It almost doesn’t matter what’s in them—as long as they’re filled with something juicy and fried, we like ’em. I think high-quality canned fish such as sardines, tuna, and salmon is underappreciated, so I designed this croquette recipe with canned salmon in mind. To keep it tasting light and fresh, it’s mixed with fresh salmon and one of the best jarred foods out there: fried peppers.

When you are too exhausted to move, this simple supper stands you back up. Actually, it makes a nice Sunday brunch or late-night snack as well and can easily be adjusted to feed from one to some.

If you are completely exhausted, substitute the salmon steaks with canned salmon. Buy one large can (18 ounces), drain, and arrange the chunks atop the salad. Buy hard-boiled eggs from the salad bar at the market, or boil your own (see Tidbit, page 90).

These are too easy. Scrambles are my favorite go-to snack. You are only limited by your own imagination when it comes to add-ins for scrambled eggs. Here are a few of my favorite combos.

This is salmon with some soul. It’s groovy.

Guilt-free pasta? Everything is a pasta-bility when you add fresh fish and lots of veggies.

Wild Alaskan canned salmon is a great staple to keep on hand—it’s packed with good nutrition and calcium. This is my favorite way to use it, but also try it scrambled up with eggs and sweet peas, or tossed with some cream, pasta, and fresh dill or tarragon. It’s so versatile!

Try halibut, mahi-mahi, or tilapia in this recipe, too. Leeks and bacon are so delish . . . add some fish and they become good for you, too.

Serve with steamed asparagus, snap peas, or green beans.

This recipe is a play on the ubiquitous smoked salmon with cream cheese and a bagel. It was one of our favorite lazy Sunday breakfasts when we were living in New York. Once we moved away from the city, we found that we didn’t always have access to great bagels or smoked salmon. We needed to find a good alternative that was readily available. “Everything” bagels—which typically contain onion, garlic, and several seeds—are our favorite, characterized by their crunchy coating of various seasonings. So we decided to use that flavor profile for cured salmon fillets and cream cheese that we could easily make at home.