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Wild weeknights with salmon

By Carolyn Malcoun, March 13, 2009 - 4:36am

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My secret weapon for quick weeknight meals? Frozen wild salmon. I buy individually packaged portions in bulk and can quickly defrost a few pieces in water or the refrigerator to make easy salmon recipes for dinner. Plus, I’m doing my body good by eating this fatty fish packed with EPA and DHA—omega-3 fatty acids that help heart health by slowing growth of arterial plaque, lowering triglyceride levels and reducing the risk of irregular heartbeat.
A few quick recipes to try:

Get the recipe: Salmon with Pepita-Lime Butter

Lime juice, chili powder and pepitas give Salmon with Pepita-Lime Butter Mexican flair.

Get the recipe: Cashew Salmon with Apricot Couscous

Indian-inspired Cashew Salmon with Apricot Couscous uses many ingredients I always have on hand for a practically complete meal (just add a steamed vegetable).

Get the recipe: Moroccan Grilled Salmon

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in Moroccan Grilled Salmon.

Get the recipe: Blackened Salmon Sandwich

Or try a Blackened Salmon Sandwich, with a spread of mashed avocado and low-fat mayonnaise plus peppery arugula leaves, cool tomato slices and zesty red onion.

Get the recipe: Salmon Pinwheels

Don’t be intimidated by fancy-looking Salmon Pinwheels, they're quite easy to do. To simplify the preparation even more, leave the fillet whole. Serve with garlic-rosemary roasted potatoes and wilted spinach.

TAGS: Carolyn Malcoun, Food Blog, Dinner, Eating green, Quick meals

Carolyn Malcoun
Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Burlington, Vermont, and enjoys cooking, gardening, hiking and running in her free time.

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