Loaded with heart-healthy omega-3s, protein, vitamins and minerals, fish are vital to a healthy diet. Add fish to your home-cooking menu twice a week to receive plenty of essential nutrients and benefits for heart and brain health. For simple ways to boost your seafood intake, start with our easy recipes incorporating shrimp and salmon in stir-fries and salads.

Thai Red Curry Shrimp & Edamame Stir-Fry

Prep: 10 minutes
Cook: 15 minutes • Serves: 4

  • 1 cup dry jasmine rice
  • 1 pound Foley raw 21-25 count peeled and deveined shrimp, thawed and tails removed, if necessary
  • 2 teaspoons Thai red curry paste
  • Nonstick cooking spray
  • 1 small yellow onion, halved and sliced
  • 1 bag (10 ounces) frozen shelled edamame
  • Chopped fresh basil and/or lime wedges for garnish (optional)
  1. In large bowl, toss shrimp and curry paste. Heat large skillet over medium-high heat 1 minute or until hot; spray with cooking spray. Add onion; cook 3 minutes, stirring frequently. Add shrimp; cook 2 minutes, stirring frequently. Add edamame; cook 2 minutes or until shrimp turn opaque throughout and vegetables are tender-crisp, stirring frequently. Add ¼ cup water; cook 1 minute. Makes about 5 cups.
  2. Prepare rice as label directs. Makes
    about 4 cups.
  3. Serve stir-fry over rice garnished with basil and/or lime wedges, if desired.

Approximate nutritional values per serving (1¼ cups shrimp mixture, 1 cup rice): 373 Calories, 7g Fat
(1g Saturated), 176mg Cholesterol, 321mg Sodium, 45g Carbohydrates, 7g Fiber, 34g Protein

Baby Greens & Salmon Salad

Prep: 15 minutes plus standing
Bake: 20 minutes • Serves: 4

  • 1 skinless Foley salmon boneless fillet (about 24 ounces)
  • 2 teaspoons Himalayan pink salt with black pepper and garlic all purpose seasoning
  • 4 large eggs
  • 6 cups packed baby greens such as arugula, red leaf lettuce and baby spinach
  • 1 cup sugar snap peas, halved on bias
  • 3 cup Stonewall Kitchen lemon Dijon vinaigrette
  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and sprinkle with seasoning; bake 20 minutes or until internal temperature reaches 145°. Transfer to cutting board and let stand 10 minutes; flake into 2-inch pieces with fork.
  2. Fill medium bowl with ice and cold water. In medium sauce-pot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium; gently simmer 7 minutes. With slotted spoon, transfer eggs to ice water; once cool, peel and cut lengthwise in half.
  3. In large bowl, toss greens, snap peas and vinaigrette. Makes about 6 cups.
  4. Serve greens mixture topped with salmon and eggs.

Approximate nutritional values per serving (1½ cups greens, 6 ounces salmon, 1 egg): 483 Calories,
29g Fat (4g Saturated), 294mg Cholesterol, 682mg Sodium, 6g Carbohydrates, 2g Fiber, 47g Protein