Superfood of the Month • Turn

Superfood of the Month SalmonTry a twist on a tuna melt— with canned salmon!

SALMON MELTS

ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4

2 small ripe tomatoes Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 8 small thyme sprigs (or 4 large sprigs, cut in half) 2 6-ounce cans wild salmon, drained, skin and bones discarded 1 small shallot, minced 2 stalks celery, finely chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon dijon mustard Juice of ½ lemon 2 scallions, thinly sliced 4 whole-wheat English muffins, split and toasted 8 small slices white cheddar cheese

1. Preheat the oven to 375˚ . Cut the tomatoes into 8 slices, ¼ to ⅓ inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on. 2. Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use. 3. Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping ¼ cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens. —Recipe by Steve Jackson

1

It’ s rich in omega-3 fatty acids, which help improve brain and heart health.

Superfood Stats

Here are five good reasons to eat more salmon. 2

There ’ s more potassium in 4 ounces of salmon than in a banana.

3

It’ s a good source of vitamin A, which is essential for eye health.

4

One serving has 20 grams of protein and more than 100 percent of your daily B12.

5

Canned wild Alaskan salmon is a sustainably sourced, earth-friendly option.

Welcome to the New Frontier!

weekend cooking

Yes, the holidays are over, but don’t put away your cookie cutters just yet—use them to make Ina Garten’s puff pastry croutons! Cut out circles, stars, hearts or any shape you want, then serve the flaky croutons on top of Ina’s pot pie soup on page 68.