• Potato-crusted salmon with tomato and arugula relish

  • It's always nice to be told to eat something fatty.
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  • It's always nice to be told to eat something fatty.
    Fat simply makes things taste better. And that's why salmon, which is high in good-for-you omega-3 fatty acids, is such a great choice on a healthful diet, especially if you just can't face another (often flavorless) boneless, skinless chicken breast.
    To showcase those nutritious and delicious oils, we created this recipe for potato-crusted salmon with tomato and arugula relish.
    The warm relish, made with peppery arugula, roasted tomatoes and peppers, creates an excellent balance to the assertive flavor of the salmon. Plus, a crust of thinly sliced Yukon Gold potatoes gives the salmon a welcome crunchy exterior.
    Choose salmon that is firm to the touch and has a bright color. It should not have a fishy odor, just a fresh seaweed scent (don't be shy about asking to smell before you buy).
    Salmon steaks are basically a cross section of the whole fish. Because they include the skin and bones, steaks hold together well and tend to stay moist. This makes them ideal for grilling and broiling.
    Fillets are the flesh of the salmon that has been cut off the bone from both sides of the fish. Fillets have very few bones (you may need to remove a few pin bones) and work well for most preparations.
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