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I like fish, really I do!

When I was growing up, my mother made an assortment of delicious fish dishes: Grouper, deep-fried whole and blanketed in a bright and zingy sweet-and-sour sauce; pomfret topped with pickled vegetables and sliced tomatoes, steamed in its juices; and spice-paste–rubbed roasted fish.

It’s a tough act to follow but I’ve tried. Especially since theAmerican Heart Associationrecommends eating two fish meals, or about 6 ounces of fish, per week. Bonus for fatty fish, like salmon, mackerel or sardines, which are rich in anti-inflammatory omega 3-fatty acids.

5 of the Healthiest Fish to Eat—and 5 to Limit

So over the years, I’ve been trying to incorporate more fish into my and my family’s diet. Unfortunately, my endeavors have been less successful, producing rubbery fish, dry fish, flavorless fish and many more instances of not-very-tasty fish.

Then, I found the recipe forMiso-Maple Salmon. It’s everything I want in a go-to recipe.

For one, salmon is readily available at my corner grocery store. Plus, I always have miso paste and maple syrup on hand, it’s simple and fast to cook and the leftovers keep well. While I don’t shy away from more involved fish recipes with longer ingredient lists, I like the ease and weeknight friendliness of this recipe.

When I first made Miso-Maple Salmon, I was totally surprised—and impressed—that a minimum number of ingredients could come together so nicely.

I like to serve it with rice or mashed potatoes and a side of green beans—or asparagus when in season. You can easily turn the recipe into a sheet-pan supper if you broil the vegetables alongside the salmon.

If I have leftover salmon—and I almost always do—I will toss it into a salad or flake the fish to makeEasy Spicy Salmon Cakes.

So why is this recipe a keeper? I’ve already mentioned I love the simple ingredients list and quick cook time, but the recipe is oh-so versatile, too. Sometimes I’ll add sambal oelek chili paste to the miso mixture for extra heat, or I’ll sub honey for the maple syrup just to change it up a little. The addition of grated ginger can give the salmon a warm, spicy kick. If I don’t have citrus in my kitchen, I’ll use a mild vinegar instead, like rice or white-wine vinegar.

I try to buy wild-caught Alaskan salmon on sale. If that’s not available, I’ll swap it out for any firm fish like cod or tilapia. The miso mixture also makes a great marinade for chicken thighs, and it’s delicious tossed with carrots or Brussel sprouts. Add more oil to any leftover miso marinade, and voilà, it turns into salad dressing.

This recipe uses white miso, the mildest and sweetest variety of the fermented paste, but any miso you can find will work. If you’re using a different miso, be sure to adjust the amount you’re using according to its sodium content. (For example, red miso tends to be saltier.) Miso is widely available at Asian markets and grocery stores like Whole Foods, Trader Joe’s, Target and Walmart.

This recipe only takes about 15 to 30 minutes from start to finish and requires little effort, giving me more time to relax and spend time with my son after a long day at work. Even better is the comfort of knowing that I can quickly create a delicious healthy dinner that my family loves.

Healthy Salmon Recipes

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