Now that salmon is officially a zero Points food under the new WW Freestyle program, it’s time to incorporate this healthy and tasty ingredient into your cooking routine in fun and unexpected ways!
Why choose salmon?
A single 4 ounce serving of salmon packs an impressive nutritional punch! Full of heart and brain-healthy omega-3s, salmon is also a great source of vitamin B12, vitamin D and selenium. With plenty of protein and healthy fats, salmon is an ideal choice in terms of keeping you fueled and full of energy in-between meals.
Assemble a stellar salmon sashimi bowl
Take a trip to your local fish counter to buy the freshest salmon fillets possible, make sure to look for salmon marked “sushi- or sashimi-grade” or that has been frozen to kill off bacteria. Make a batch of sushi rice and top with thinly sliced salmon pieces, avocado, slivered radishes, steamed vegetables, strips of nori and toasted sesame seeds. Drizzle with rice vinegar, soy sauce or tamari, hot sauce or a small amount of spicy mayo. Finish with finely diced cucumber and scallions sliced on the diagonal.
Scramble your leftover salmon
Have leftovers from last night’s baked salmon? Add them to your scrambled eggs for an extra boost of protein. For ultra-creamy eggs whisk in a spoonful of Greek yogurt (or crème fraiche if you feel like treating yourself), fresh dill, and a heaping tablespoon of capers.
Cook salmon en papillote
Salmon cooked en papillote, or in parchment paper, is a beautiful yet very simple way to prepare individual servings of salmon. Cut parchment paper into large rectangles and arrange a small bed of your favourite veggies at one end (asparagus, zucchini, small green beans, radishes and scallions are all good options). Place a salmon fillet on top of the vegetables, adding a drizzle of olive oil (optional), salt and freshly cracked pepper, thinly sliced lemons or oranges and several sprigs of fresh herbs. Seal the parchment paper by folding over the salmon and vegetables, carefully folding the edges over to prevent steam from escaping. Bake in a 400°F oven for 10-12 minutes, depending on the thickness of the salmon. Serve salmon cooked en papillote directly out of its parchment paper package, cutting into the parchment with a sharp knife to open.
Reinvent your next salmon sandwich
Forget soggy salmon sandwiches of the past, homemade salmon salad will have you swooning. Skip straight past the canned stuff and begin with freshly poached salmon fillets. Allow the poached salmon to cool before gently shredding with two forks. Mix together a few tablespoons of Greek yogurt, mayonnaise or aioli, and Dijon or grainy mustard, adding salt and freshly cracked pepper to taste. In a medium-sized bowl fold the flaked salmon and dressing together, adding in thinly sliced scallions or shallots, fresh dill and parsley, capers and minced cornichons. Spread a generous layer of salmon salad on a toasted piece of rye or whole wheat bread and serve open-faced.