Salmon is a delectable type of fish.

It is also one of the healthiest food sources on earth due to its high content of healthy fats (Omega-3s). Found in salt and fresh waters, salmon keeps the heart, muscles, metabolism and brain strong and fit.

The fish packs easily digestible proteins, as well as other essential vitamins and minerals, including Vitamins A, D and B, calcium, iron, zinc and selenium. Simply put, salmon is a miracle food. Here are some recipes that will definitely tempt your senses:

Salmon & Creamy Rotini

For this amazing recipe we need:

salmon fillet (1/2 pound)
rotini pasta such as Barilla (1 box)
salt
half-and-half (2 cups, fat free)
cornstarch (2 tbs.)
ground nutmeg (1/4 tbs.)
cayenne pepper, frozen peas (1/2 cup)
Parmesan cheese (1/2 cup, grated)
toasted walnuts (1/3, toasted)

Let the cooking begin!

Pre-heat the oven at 4500. Grab a baking pan and coat it with cooking spray. Add the salmon and bake for about 12 minutes. In the meantime, the pasta should be cooked according to the instructions on the package. Then drain and put back into the pot.

Add half-and-half, salt, cayenne pepper, and cornstarch, and nutmeg in. Bring to a boil in a medium-sized saucepan. Allow one minute to simmer. Add the peas and heat for another three minutes. Remove and pour Parmesan cheese. Place the salmon on top and stir gently.

Bon appetite!

Salmon Cakes & Corn Salsa

No time for a fancy dinner? This salmon recipe takes 15 minutes to prepare. Here are the ingredients:

frozen corn (2 cups thawed)
salsa (1 cup)
salmon (6 cans, drained)
chopped green chiles (1 can, drained)
chopped cilantro (2 tbs.), light mayo (2 tbs.), 1 lightly beaten egg, bread crumbs (1.4 cups).

Let’s get started.

Grab a small bowl and mix the salsa with the corn; set the mix aside. In a different bowl, stir cilantro with salmon, chiles, egg and mayo until you get a homogenous blend. Make 12 patties the size of a baby’s palm. Place the crumbs in another bowl and dive the salmon cakes in.

Heat a sizable non sticky skilled and start cooking the patties for two to four minutes on each side. Serve with the salsa and corn mix.

Salmon burgers

Are you craving a burger? Check out this salmon recipe.

Ingredients required:

light mayo (4 tbs.)
fresh chopped dill (2 tbs.)
salmon fillet (1 pound, skin removed)
bread crumbs (1/3 cups)
scallions (2, thinly sliced)
salt and pepper (1/4 tbs. each)
whole wheat buns (4, toasted).

For this recipe you should use a charcoal or gas grill. Stir the mayo with one tbs. of dill and set aside. Use a food processor to make the fish mix. Put the remaining dill, bread crumbs, salmon, salt, pepper, and scallions; stir until combined. Make four three-inch burgers from the mix, and use nonstick cooking spray to coat them on both sides.

Grill the burgers for about five minutes on each side. Place each burger on a bun, and spread with the mayo and dill mix. Enjoy!

Poached salmon & pesto sauce

Salmon and pesto—does it get any healthier than this?

Here’s the recipe:

salmon fillet (1 piece, skin removed)
pesto sauce (3 tbs.)
heavy cream (1 ¼ cups)
frozen Italian veggies (1 box, containing pepper and broccoli with garlic sauce)
salt (1/2 tbs.)
angel hair pasta (1 box).

Before getting started, make sure your oven has been pre-heated to 450. Bake the salmon (skinned side down) in a pan with two tbs. of pesto on top. It shouldn’t take longer than 12 to15 minutes.

In the meantime, grab a saucepan and mix the veggies, salt and heavy cream. Simmer for a few minutes, and then add the remaining two tbs. of pesto sauce. In a different pot cook the past and drain; then add it t the cream mix and stir. Flake the cooked salmon and add to the pasta. Gently toss and serve.

Whether grilled or poached, salmon is delicious. This type of fish can be prepared in hundreds of different ways. The simplest recipes are often the best ones too. Check out the ones we mentioned above and prepare something fresh, tasty and healthy for your loved ones.

 

Relephant: 

Do You Know Who Caught Your Fish? The Lowdown on the Fish Industry.

 

 

Author: Peter Smith

Editor: Catherine Monkman

Photos: Author’s Own