Wild salmon is our top mood food for good reason. A few ounces contain more of the long-chained omega-3s DHA and EPA than does a handful of fish-oil pills. You also get an ample dose of B6, B12, zinc, copper, and selenium. Wild salmon is the top food source of vitamin D needed to beat the winter blues, fight cancer, and build strong bones. This delicious dill-yogurt sauce will make fish-eaters out of anyone (even your kids).
Salt and freshly ground black pepper
2 pounds wild-caught salmon steaks, deboned
1 cup whole-milk plain yogurt
Generous pinch of brown sugar
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon olive oil
A few sprigs dill (optional)
MAKE IT: Sprinkle salt and pepper over salmon steaks and let sit for a minimum of 30 minutes at room temperature. Preheat the oven to 375 degrees. In a small bowl, mix together the yogurt, brown sugar, lemon juice, mustard, olive oil, additional salt (if desired), and dill, if using. Bake the salmon for 10 to 15 minutes in a baking pan. Remove the salmon and let sit for 10 minutes. Top salmon steaks with half of the sauce, and pour the remainder of the sauce into a serving vessel.
From The Happiness Diet, by Tyler Graham & Drew Ramsey, MD, published by Rodale.