Three Ways to Cook Salmon
We've got three delicious recipes that maximize the flavor and health benefits of this pink-fleshed fish. Plus our nutrition expert has top picks for the ingredients.
Salmon Pantry Picks continued...
Uniquely light, crisp, and perfect for baking or breading salmon, Japanese-style panko breadcrumbs are finely ground without seasonings or fat. Less dense than regular breadcrumbs, panko crumbs have only 100 calories per half cup. They also let the foods they're served with stand out without masking flavor. Try Asian Gourmet Japanese-style Panko Breadcrumbs or Kikkoman Japanese-style Panko Breadcrumbs. For a little boost of fiber and whole grains, Zelman likes Ian's Whole Wheat Panko Breadcrumbs.
Brown sugar unrefined or partially refined sugar crystals from which all of the molasses has not been spun off is a cooking essential, favored for its rich, caramel taste. There are a lot of "unrefined" sugars out there that are technically brown sugars: turbinado, demerara, and muscovado, to name a few. But they are all pretty much the same, says Zelman. All sugars, except maple, go through the same kind of processing. So choose what you like, just use a little. Some options: C&H Golden Brown Sugar, India Tree Demerara, Billington's Natural Demerara, and Florida Crystals Demerara.
Mustard -- that magical yellow mix of seed, vinegar, and spice -- works wonders in recipes by adding flavor without fat and with very few calories. If you've had only "plain" yellow, it's time to branch out. Here is what you'd find in Zelman's refrigerator: Maille Dijon is a delicious classic, French's Sweet & Zesty adds a touch of sweet to spicy mustard, Inglehoffer Stone Ground is handy when you want added texture, and Gulden's Spicy Brown adds a real kick of great spicy flavor.
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