By Samantha McLeod
Special to The Province

In conjunction with Heart Month in Canada, Coast Fresh - a proud supporter of the Heart and Stroke Foundation, BC and Yukon - brings you a month of salmon recipes in The Province. Salmon, farmed or wild, provides numerous and significant nutritional benefits when eaten on a regular basis.
“Salmon is light and filled with energy,” said Yola Stachura, a Vancouver artist known for her canvasses that overflow with sunlight and pastel beauty. 
Stachura believes there is art in every morsel of food especially foods grown with respect and prepared with love. 
“Eat salmon at least twice a week, add lots of vegetables, and add sprinkles of lightly roasted spices instead of salt for extra flavouring,” she said. 
The following cedar planked salmon with steamed spinach and kasha salad is perfect for a big family dinner. 
“Use your imagination with kasha, add any combination of vegetables, herbs and spices,” added Stachura. 
This salmon dinner is light and fruity, packed with omega 3’s fatty acids, and very low in sodium.

Citrus salmon on cedar plank

Ingredients
• Cedar plank
• 1,5 lb. salmon filet
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon sea salt or Himalayan salt
• 2 oranges sliced
• 1 lemon sliced
• 1 teaspoon orange zest
• 1 teaspoon lemon juice
• 1 large sprig of fresh rosemary

Method
1) Soak cedar plank in water for at least 2-3 hours.
2) Pre-heat the oven or BBQ grill to 450 F then adjust the temperature to medium heat.
3) Meanwhile place the salmon filet on the cedar plank and sprinkle with salt, extra virgin olive oil, orange zest and lemon juice.
4) Layer the slices of oranges and lemon on the salmon.
5) Tuck the rosemary sprig between the citrus fruit slices.
6) Place the salmon in the preheated oven or BBQ. 
7) Bake or grill for 20 minutes.
8) Remove the citrus slices before serving. 
9) Serves 8 to 12

Kasha Salad

• 6 cups cooked kasha
• 1 cup each finely diced apples, celery, carrots, and red onions

Toss all ingredients in a big bowl.

Steamed Spinach

Ingredients
• 2 large bags spinach
• 2 teaspoons flax seed oil
• 1/2 teaspoon roasted cumin
• Juice of I lemon

Method
Heat a large pan and add the spinach, cover with a lid and allow to steam.
Remove from heat, add the oil, roasted cumin, and lemon juice. Toss and serve.