Recipe: Happy Wild Salmon

Friday, March 01, 2013

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.

(Serves 4)

From The Happiness Diet, by Tyler Graham & Drew Ramsey, MD, published by Rodale.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [1]

Mike from Tribeca

I doubt the salmons being served would describe themselves as "happy," but thanks for the recipe.

Mar. 01 2013 12:26 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by