February is American Heart Month. Heart disease can often be prevented when people make health choices, like eating more seafood. The American Heart Association and several other prominent health organizations suggest an intake of at least 250 to 500 milligrams of omega-3 EPA+DHA per day, that’s equivalent to about two meals of oil fish per week.
This recipe combines salmon with the southern staple of sweet potatoes.
- 1-2 Cedar planks, soaked for at least 1 hour
- 4 Alaska salmon fillets (4 oz. each)
- Olive oil spray
- 1 Tbsp. fresh (or 1 tsp. dried) favorite herbs (dill, thyme, rosemary, etc.)
- Salt and pepper, to taste
- 3-4 large sweet potatoes, sliced lengthwise into wedges
- 1 Tbsp. ground cumin
1.Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
2. Heat grill to medium heat (400°F). Rinse salmon fillets and pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper.
3. Place sweet potato wedges in a bowl and coat lightly with cooking spray (or olive oil). Sprinkle with cumin, salt and pepper, to taste. Toss to coat.
4. Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Cook salmon a total of 12 to 15 minutes, just until fish is opaque throughout.