February was American Heart Month, and the American Heart Association urged people to eat more fish, especially fish that is high in omega-3 fatty acids.

These fats are referred to as good fats because they lower bad cholesterol and increase good cholesterol.

At www.americanheart.org, experts recommend two servings of baked or grilled fish each week.

Salmon is a fish that is high in the good fats. It's one of my favorites because it holds up well to just about any cooking method — baking, broiling, grilling and sauteing.

When you need to fix dinner in a jiffy, salmon is ideal because it cooks quickly. All you need to do is season it, place it in the oven or under the broiler, steam some veggies and have a mixed green salad ready. You'll have a heart-healthy dinner ready in 30 minutes or less.

Salmon is a firmer fish, so it will take to many dried seasonings. In the mood for bold and spicy? Season with chili powders. Want something hearty? Try rosemary. On the delicate side, think tarragon and dill or premixed seasonings such as lemon pepper. Sometimes all you need to do is sprinkle with freshly ground black pepper and sea salt.

Salmon also works well with sauces or glazes, ranging from sweet maple syrup to hearty barbecue sauce.

Today's salmon recipe features a hoisin-mustard glaze, hoisin being the bean-based barbecue-like sauce with a sweet, spicy taste and thick texture.

HOISIN-MUSTARD GLAZED SALMON

For the salmon: