Anti-Inflammatory Recipes for Your Heart

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Omega-Rich Dilled Salmon Dijon

Makes 4 servings


4 4-6-ounce skinless wild-caught Alaskan salmon fillets

2 tbsp Dijon mustard

11/2 tsp local honey, optional

8 short sprigs fresh dill (or 3 tsp dried)

1/2 sweet onion, sliced into thin rings


Lay out two sections of foil on your countertop in a cross shape.

Place the fillets in one layer in the center of each piece of foil.

In a small bowl, whisk together the mustard and honey until well incorporated.

Spread the top of each fillet with 1/4 of the mustard mixture in an even layer.

Lay two dill sprigs over the top of each fillet and cover with an even layer of 1/4 of the onion rings.

Fold the foil up and over the sides of the fillets and pinch or crimp the edges together to make a good seal on the packet.

Using a large spatula, carefully place the packet in a dry 6- or 7-quart slow cooker.

Cover and cook on low for about 2 hours or until fish is tender and flakes easily.

Alternate Broiler Prep Option:

Dilled Dijon Salmon Steaks

Makes 4 servings


4 6-oz wild-caught Alaskan salmon steaks

1 lemon, halved

Salt and fresh ground pepper, to taste

2 tbsp Dijon mustard

4 tsp minced fresh dill



Preheat the broiler. Lightly oil a broiler rack with high heat cooking spray and set aside.

Squeeze the lemon halves evenly over the salmon to coat with juice and set aside to rest for 5 minutes.

Season the salmon steaks to taste with salt and pepper and arrange them on the broiler rack. Broil for about 4 minutes and remove the broiling pan.

Flip the steaks and spread equal amounts of the mustard over the tops. Return to the broiler and cook until salmon is just opaque, about 3-4 minutes longer.

Transfer the steaks to a platter and sprinkle the dill over the top to serve.