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May 3, 2011 | 1 minute read

Scintillating Salmon

Cumin, an herb related to parsley, has a slightly piquant yet earthy taste when dried and ground. It originated in the Mediterranean region in ancient times but is now used in cuisines worldwide. In this week’s Health-e-Recipe for Cumin-Crusted Salmon, cumin is mixed with ground coriander and paprika to create a divine rub for salmon.

Salmon is replete with omega-3 fats, healthy fats that researchers say might help to keep your heart healthy. It  may even ward of colon cancer, according to early studies. Choose wild-caught Pacific salmon if possible: it’s the most likely to be free of mercury and PCBs that farmed or Atlantic salmon may contain. Even so, eating one or two servings of any type of salmon per week is safe; check the Monterey Bay Aquarium’s guidelines.

This easy recipe is perfect healthy, satisfying yet light warm-weather fare. Serve it up with a whole grain like wild rice, plus AICR’s Roasted Asparagus with Garlic or Basil Green Beans.

You’ll find these and other delicious, cancer-fighting recipes at AICR’s Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.



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