A dose of heart-healthy salmon

Eating fish could help in the fight against heart disease.
The Mayo Clinic recommends one to two servings of fish a week. The American Heart Association also recommends eating at least two 3-ounce servings a week of fish that are rich in omega-3 fatty acids.
Fish are low in calories, saturated fat and cholesterol, which make it a good substitute for poultry and meat, according to the Mayo Clinic.
The heart-health benefits can be especially found in fattier fish like salmon. Salmon is high in omega-3 fatty acid. Omega-3s can decrease the risk of coronary artery disease, according to the Mayo Clinic. They also have the potential to improve cognitive function in developing children, decrease triglycerides, lower blood pressure and reduce blood clotting, enhance immune function, according to the Mayo Clinic.
But women and children should limit their intake of fish that contain higher levels of mercury, such as tuna.

salmon pasta salad
Ingredients:
1 8-ounce package pasta
2 heads broccoli, separated into florets
2 carrots, peeled and chopped
1 cup olive oil
2 tsp. soy sauce
3 Tbsp. red wine vinegar
2 cloves garlic, pressed
3 Tbsp. fresh lemon juice
salt and pepper to taste
10 ounces canned salmon, drained

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, eight to 10 minutes; drain.
Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, two to three minutes; drain.
Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt and pepper in a sealable container; seal. Shake vigorously to make the dressing.
Toss together the drained pasta, drained vegetables, salmon and dressing in a large bowl. Store in refrigerator up to four days.

salmon with molasses and mustard
Ingredients:
2 Tbsp. brown mustard
1 tsp. lemon juice
1 tsp. molasses
4 salmon pieces, about 3/4-inch thick
seasoned bread crumbs
1 Tbsp. olive oil

Mix the mustard, lemon juice and molasses together and brush the mixture over the salmon steaks, then dredge the steaks in the bread crumbs.
Set fish on a rack for 10 minutes.
Heat the olive oil in a nonstick pan over medium-high heat.
When hot, cook the salmon for about five minutes per side, until the salmon has browned and flakes easily.

five-spice sesame salmon
Ingredients:
1/3 cup balsamic vinegar
3 Tbsp. honey
1/4 cup soy sauce
Olive oil
4 pieces salmon
2 tsp. Chinese five-spice powder
sesame seeds

Combine the vinegar, honey and soy sauce in a small saucepan. Bring to a bubble over medium-high heat, then reduce heat and simmer for 6-7 minutes, until syrupy. Remove from heat.
Heat the oil in a skillet over high heat. Season the salmon with the five-spice powder and cook for 5-6 minutes. Turn the salmon in the sesame seeds. Drizzle with the balsamic-soy dressing.
Based on Rachel Ray’s five-spice tuna alvacado.

salmon deviled eggs
Ingredients:
8 hard boiled eggs
3 Tbsp. mayonnaise
2 Tbsp. black olive, minced
1/8 Tbsp. dill weed
3 ounces salmon
pepper to taste

Cut eggs in half lengthwise. Remove yokes, placing them in a medium-sized bowl. Add mayonnaise to yolks and combine. Stir in olives and dill weed and fold in the salmon. Pepper mixture to taste. Spoon mixture into egg halves and garnish with paprika. Refrigerate until firm.

salmon with a ginger glaze
Ingredients:
1/4 cup packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 salmon fillets, 1-inch thick
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Coat rack of broiler pan with cooking spray. Preheat broiler.
In small bowl, whisk brown sugar, mustard and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil eight to 10 minutes or until fish is lightly browned and opaque.