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There is no shortage of information around about the health benefits of salmon – which is one of the many reasons we include it in weekly meals as much as possible.
Another is that it is something our whole family loves. I can put almost any variation on the table and it will be enjoyed without complaint – from the slightly spicy Maple Glazed Salmon, to the sweeter Ginger Poached Salmon with Orange and Honey.


2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon salt
4 (6 ounce) salmon fillets
1 teaspoon maple syrup (I used more)

Heat oven to 400F.
Combine the paprika, chili powder, ancho chile powder, cumin and brown sugar. Sprinkle fish with salt, rub with paprika mixture. Place fish in a baking pan, sprayed with cooking spray, bake 7 to 10 minutes. Drizzle fish with maple syrup, grill 4 to 5 minutes, or until fish flakes easily when tested with a fork.

Recipe adapted from Cooking Light, May 2003


1 1/3 cups jasmine rice
1/4 cup miso
2 tablespoons soy sauce
1/2 teaspoon rice vinegar
4 skin-on salmon fillets
1/2 cup loose leaf green tea
3 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Cook the rice according to the package directions and keep warm.
Position a rack 4 inches from the broiler and heat the broiler on high.
In a small bowl. stir the miso, soy sauce and rice vinegar together until blended. Put the salmon fillets skin side down on a foil-lined baking sheet. Pat the salmon dry and broil for 2 to 3 minutes. Remove the baking sheet from the oven and spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center, about 2 to 3 minutes more.
Meanwhile, pour 2 1/4 cups of boiling water over the tea leaves and 3/4 teaspoon salt, and let steep for 1 minute. Mix green onions and sesame seeds into the rice and divide among four shallow bowls. Pour the tea through a strainer around each mound of rice, with a spatula, lift the salmon from the baking sheet (leaving the skin behind if desired), and place on top of the rice.

Recipe adapted from Fine Cooking


1 orange, zested and juiced
1 1/2 cups chicken broth
2 teaspoons freshly grated ginger
2 teaspoons finely chopped pickled ginger
2 tablespoons honey
4 salmon fillets
1 to 2 tablespoons butter

Combine orange zest, juice, chicken broth, grated ginger, pickled ginger and honey, add to a skillet  and bring just to a boil, over medium high heat, stirring occasionally.
Reduce heat to medium low and cook for 1 to 2 minutes, stirring constantly.
Add salmon, cover and cook for 4 to 5 minutes, carefully turn fish over and cook for 4 to 5 minutes or until fish is cooked through.
Transfer salmon to a plate and cover loosely to keep warm. Increase heat to medium high and cook sauce in the skillet just until it comes to a boil. Whisk in butter, stirring until sauce is slightly thickened. Divide fillets among individual plates, spoon warm sauce over and serve immediately.

Recipe adapted from the Arkansas Democrat Gazette, October 2007