My family and I eat pretty healthy. That said, we could eat more fish and less red meat. The American Heart Association advises we eat fish that is rich in omega-3 fatty acids at least two times each week. It's also important to note that a serving size is 3.5 ounces - about the size of a deck of cards.

What kind of omega-3-rich fish should we eat? Trout, herring, sardines, tuna, and salmon are all great examples. Wild-caught fish is always superior to farmed fish, and now is the best time to get it!

This week on Alaska's western coast, wild pink salmon season gets underway. That means customers can expect to see fresh pink salmon flown in daily to Harmons. It's literally the freshest salmon you can buy, and is a delicious way to ensure you and your family are getting those important omega-3's.

Here are a couple of recipes to inspire even the staunchest of salmon critics.

Photo credit: iStock

Tomatillo Salsa with Seared Salmon

From Chef Lesli Sommerdorf for Harmons

Makes about 2 cups

Ingredients

• 12 ounces tomatillos, husked and rinsed
• 2 serrano chiles
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped onion
• 4 cloves garlic
• 2 tablespoons fresh lime juice
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 (6-ounce) skin-on salmon fillets
• 3 tablespoons olive oil

Instructions1. Preheat the broiler. Spread the tomatillos and chiles on a rimmed baking sheet and broil until browned and blackened in spots, about 15 minutes. Let cool.
2. Transfer the tomatillos and chiles to a blender along with the cilantro, onion, garlic, lime juice, vinegar, sugar 1/2 teaspoon salt and 1/4 cup water and blend until a smooth puree forms. Pour into a bowl and season to taste. If desired, transfer salsa to a small frying pan over low heat and warm the salsa.
3. Meanwhile, liberally season the salmon fillets with salt and pepper.
4. In a large frying pan over medium-high heat, warm the oil. When the oil is shimmering, add the salmon, skin-side up, and cook until the fish becomes opaque and lighter pink about 1/3 of the way up the fish, about 5 minutes. Using a flexible fish spatula, flip the salmon over and continue to cook until the fish becomes opaque and lighter pink about 1/2 of the way through the fish. Use a paring knife to separate the flesh and check for doneness. If the fish is nearly opaque throughout, transfer to a platter to rest for 5 minutes. If it is not done, continue to cook until the desired doneness is reached.
5. Divide the salmon among 4 dinner plates, drizzle the tomatillo salsa on top of each salmon piece, and serve.

Photo credit: iStock

Pink Salmon Cakes on Sourdough With Lemon-Herb Aioli

Adapted from Williams-Sonoma "Fish for Dinner"

Serves 4

Ingredients

• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh savory
• Kosher salt and ground black pepper
• Zest and juice of 1 lemon
• 9 tablespoons olive oil, divided
• 2 large shallots, chopped
• 2 cloves garlic, minced
• 2 tablespoons drained capers
• 1 pound pink salmon, fresh or canned, chunked or chopped
• ¼ cup panko breadcrumbs
• All-purpose flour, for dusting
• 2 tablespoons vegetable oil
• Sliced cucumbers
• 4 thick slices toasted sourdough bread, to serve.

Instructions

1. To make the aioli, in a small bowl whisk together the egg yolks, mustard, thyme, savory, a pinch each of salt and pepper, and the lemon zest and juice. While whisking, slowly add 8 tablespoons of the olive oil, a dribble at a time. The mixture should be smooth and thick. Adjust the seasoning with additional salt and black pepper, if needed. Refrigerate.
2. In a medium nonstick skillet over medium-high, heat the remaining 1 tablespoon of oil. Add the shallots, garlic and capers and cook until the shallots are tender and beginning to brown, three to four minutes. Transfer to a medium bowl, then add the chunked salmon and breadcrumbs. Gently mix.
3. Gently form the mixture into eight patties, each about 2½ inches round. Place some flour in a shallow dish, then one at a time set the salmon patties in the flour, turning to lightly coat both sides.
4. Return the skillet to medium-high heat and add the vegetable oil. When the oil is hot, add the patties, working in batches if necessary, and sear on both sides, four to five minutes per side. Arrange the salmon cakes on the toasted sourdough slices, topping with cucumber slices and dollops of the aioli. Serve immediately.

Photo credit: iStock

This summer you can enjoy the freshest salmon and other seafood in the state thanks to Harmons partnership with Alaskan Airlines. We have our fish flown in fresh daily…it's literally the freshest seafood you can buy, especially in a landlocked state.

If you are looking for even more ideas and recipe inspiration to tantalize your taste buds, check out these delicious salmon recipes.

You can also download our Summer Food for Thought guide. It features some of our chef's favorite summertime recipes and will make you the star of this summer's barbecues.

Check out our other Ask a Chef and Dietitian articles for great tips and recipes.

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