Grilled Salmon Fillets
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Any fillet takes to this easy and colourful orange topping. Serve with whole grain rice and zucchini kabobs.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
The flavours of tart mustard and sweet apple combine into the perfect brushing sauce for the fish. Serve with a crunchy, fresh green-bean salad and seasoned grilled potato slices.
This French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.
Impress Dad with this double-stuffed salmon for Father's Day. Serve this fish with new-potato-and-pea salad and roasted tomato halves. It's important to buy two matching pieces of centre-cut salmon. Ask the fishmonger to remove any flat flap of belly before weighing. Of course, if he will remove the skin, too, it will save you a step.
Lean fish, such as sole and cod, are low in fat and high in protein. They are generally less expensive than fatty fish, such as trout and salmon, which are high in omega-3 fatty acids. When it's on sale, try trout or salmon as an alternative to sole. Serve with Whole Grain Rice with Broccoli which is rich in nutrients and fibre.
