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Full of Omega-3 fatty acids (the good stuff!), salmon is a great go-to for healthy dinners. The Cooking Doc shows two ways to cook salmon in this newest episode.

INSTRUCTIONS:

VINAIGRETTE:

1 Tablespoon Dijon Mustard
1/8 cup Red Wine Vinegar
1/4 cup Extra Virgin Olive Oil

Whisk it all together.

SALMON IN FOIL

(We used 4 oz. salmon fillets)

Put your fillet in the foil packet and pour 1/3 of the vinaigrette over it. Sprinkle with a little salt (not too much, there is salt in the dijon & vinaigrette). Top each fillet with 3 - 4 fresh basil leaves. Close the packet and cook in a 350º over for 10 - 15 minutes until the salmon is cooked through.

BLACKENED SALMON

1. Cover the 4 oz. salmon fillet with Extra Virgin Olive Oil
2. Coat the fillet generously with a LOW SODIUM blackened seasoning. (I used Jammin Salmon Seasoning http://momsgourmetspices.com/wp/products-page/spices/jammin-salmon-rub/ (available at walmart or amazon)_
3. Preheat a non-stick skillet to medium high heat
4. Place the salmon skin side up on the pan once the pan is hot and let it sit for 3-5 minutes until it has a nice crispy sear.
5. Flip the salmon and cook another 3-5 minutes until it is cooked through and flakes easily. If your salmon fillet is more than 1/2 inch thick, you will need to cover it with a lid to help it cook through.


ROASTED BRUSSELS SPROUTS

Halve the brussels sprouts and put in a plastic bag. Add a little olive oil and salt. Evenly spread the brussels sprouts out on a cookie sheet and roast in a 450º over for 10 - 12 minutes.

ISRAELI COUSCOUS

Toast couscous in a hot pan with a little oil for 5 minutes until it starts to brown. Add 1 1/4 cups water, cover and simmer for 8 - 10 minutes, until the water is absorbed. Turn heat off and let rest for 5 minutes, fluff with a fork (very important!) and serve.

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