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I've been trying to figure out new ways for the kids to get into salmon. The benefits of that fish are touted so widely and so frequently (omega-3 fatty acids and all), that Lori and I have even been increasing our intake. So naturally, we're bringing the kids along on our culinary quest.

The simplest way to enjoy it has been putting a cup of water into a skillet with a tablespoon of olive oil over medium to medium-high heat, and "poaching" two six-oz. salmon filets. I cover the pan, and let the salmon cook about six minutes per side (or until cooked through). Alternately, you can also place the salmon in a greased oven-proof baking dish (with about 1/4-cup of water), cover it, and cook it in a 350-degree oven for about 15 minutes.

That can be served plain enough with rice -- and for the kids -- dipping condiments on the side, like tartar sauce or cocktail sauce. But it's also been terrific chunked and tossed into rotini pasta, with some roasted red and green bell peppers for color, and parmesan cheese. The kids have also taken to it in scrambled eggs. Once the scrambled eggs are nearly finished in the pan, I add a couple of tablespoons of cream cheese (it can be reduced-fat), and salmon chunks. The velvety texture pairs deliciously with dry toast or bagels.

We've advanced now into some sweet glazes and spicy marinades, and even salmon sushi, but it was those simple beginnings that got them started.

It may take some time to acquire the taste (even for adults), but once you do, it's nice to have another main dish (or variety of it) on the supper rotation.