Omega-3 fatty acids are essential in helping stave off certain illnesses, including heart disease. Try these tasty and delicious new ways of serving salmon, a rich source of Omega-3

Salmon on wilted greens
Salmon and prawn biryani
Quick and easy noodle supper
Steamed salmon, Chinese-style
Simple salmon stir-fry
Salmon with Thai-style potatoes

Salmon and greens Wild Alaska salmon on wilted greens

Serves: 2

2 x 175 g (6 oz) fillets of wild Alaska salmon
2 tbsp soy sauce
2 tbsp toasted sesame oil
2 tbsp mirin (or white wine vinegar)
225 g (8 oz) fresh spinach
100 g (4 oz) green or Savoy cabbage, shredded
1 bunch spring onions, trimmed and sliced
Pinch of chilli flakes (optional)
Salt and freshly ground black pepper
1 tsp sesame seeds

Put the salmon fillets into a shallow dish. Mix together the soy sauce, sesame oil and mirin or white wine vinegar and pour over the salmon. Cover and leave to marinate for at least 30 minutes.

When ready to cook, heat a frying pan and add the fish fillets, along with the marinade. Cook gently over a low heat for about 8 minutes, turning once. At the same time, cook the spinach, cabbage and spring onions in a little lightly salted boiling water for about 3-4 minutes, until wilted.

Drain the vegetables well. Season with black pepper, then share between warmed plates. Top with the salmon fillets and serve at once, sprinkled with sesame seeds.

Wild Alaska salmon and prawn biryani

Serves: 4

1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
175g (6oz) American long grain rice
2 tbsp vegetable oil
1 bunch spring onions, chopped
2 garlic cloves, crushed
175g (6oz) frozen mixed vegetables
225g (8oz) large frozen prawns
1 tbsp medium curry powder
2 tomatoes, chopped
Salt and freshly ground black pepper

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Cook the rice in lightly salted boiling water for about 12 minutes, until tender.

Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the spring onions and garlic and cook for 3-4 minutes, until softened.

Drain the cooked rice and add to the frying pan with the frozen mixed vegetables, frozen prawns, curry powder, tomatoes and reserved salmon liquid. Cook, stirring occasionally, for 5-6 minutes. Gently stir through the salmon chunks. Season with salt and pepper, then serve.

Cook's Tip: Garnish with fresh coriander, if you like.

ivillage uk

6 speedy salmon suppers