Easy to find and full of good-for-your-heart omega-3 fatty acids, wild salmon is a staple for my household. Though king salmon gets the biggest hype for its ultra-silky flesh, I’m fond of sockeye, which is redder, firmer, and less meltingly rich. In the end, though, I pick whatever fish looks best in the market. In between salmon seasons, there’s no shame in buying frozen-at-sea sockeye, though you could also substitute any oily fish here, such as albacore, wahoo, or bluefish for you lucky East Coasters. Here, the lush fish gets necessary sharpness from the watercress in the sauce, the radishes, and the lemony herb salad. <br /> <br />From BON APPETIT: THE FOOD LOVER’S CLEANSE by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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