We celebrate Hispanic Heritage Month from Sept. 15 to Oct. 15, and the easiest way to learn the culture is to immerse yourself in its cusine.

Fortunately for North Americans, Latin fruits and veggies have become quite accessible, and just about anyone can prepare an authentic meal.

You’ll also need to keep seven important herbs and spices on hand.

It’s no secret that sustainable fish should be an integral part of a heart-healthy diet.

That said, finding new ways to prepare it can prove challenging. Our weekend recipe solves this problem with a tasty, easy-to-prepare wild Alaska salmon entrée.

Canola oil’s high smoke point allows you to sear the salmon and create a spicy, flour-free crust.

Working with strips of fish facilitates handling and provides built-in portion control.

Healthy and unique, today’s recipe may become a family favorite. All of the ingredients should be available at a well-stocked natural and organic food store.

Cumin-Crusted Salmon

Makes 4 servings

1. In medium mixing bowl, combine cumin, paprika, coriander, salt and pepper.
2. Coat salmon strips completely with cumin mix.
3. Heat large skillet brushed with canola oil over medium-high heat for 30 seconds. Gently place fish strips in hot skillet. Sear strips until crusty and salmon is cooked through, 6 to 10 minutes.
4. Top with a sprinkle of cilantro. Garnish with lemon wedges and serve.

Per serving: 170 calories, 10 g total fat (1 g saturated fat), 0 g carbohydrate, 20 g protein, 0 g dietary fiber, 190 mg sodium

Recipe and photo courtesy of the American Institute for Cancer Research