Gefilte Fish With Parsley Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 large onions, peeled and sliced thin
• 3 medium shallots, peeled and sliced thin
• 1 fennel bulb, thinly sliced
• 1 leek, cleaned and sliced into thin rounds
• 3 garlic cloves, peeled and sliced
• 1/2 inch piece gingerroot, peeled and grated
• 2 tablespoons flour or 2 tablespoons matzo meal
• 2 cups dry wine or 2 cups vegetable stock
• 1 bay leaf
• salt & fresh ground pepper
• 2 cups water
• 1 cup chopped fresh parsley
• 1 frozen loaf gefilte fish

Recipe

• 1 heat the olive oil in a large pot or dutch oven. add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. stir in the flour and cook until it is fully mixed.
• 2 add the wine, bay leaf, thyme, salt and pepper to taste. the water and 2 tablespoons of the parsley. bring to a boil and simmer for about 20 minutes. place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. simmer uncovered 1 1/2 to 2 hours, turning occasionally.
• 3 transfer fish carefully to a large platter and slice. pull out the onions from the pot either by straining it or using a slotted spoon, discard. heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. pour over the fish and refrigerate for at least 2 hours.
• 4 serve cold sprinkled with the rest of the parsley and a side of horseradish.
• 5 i found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so i didn't reduce it further. also, i did not use the ginger.

Salmon Fillets With Dill Couscous And Spicy Kale

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 red onion, chopped
• 1/2 lb kale, stemmed and chopped (about 1 bunch)
• 1/2 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• nutmeg, freshly grated
• 2 1/4 cups chicken stock
• 4 radishes, sliced thin
• 1 lemon, juiced
• 2 lbs salmon fillets, cut into 4 equal pieces
• 1 tablespoon old bay seasoning
• 1 tablespoon butter
• 1 1/4 cups couscous
• 1/4 cup fresh dill, chopped
• 1/4 english cucumber, cut into 1/4 inch dice

Recipe

• 1 in a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
• 2 add chicken stock, cover, reduce heat, and simmer 10 minutes.
• 3 uncover and stir in radish and half the lemon juice.
• 4 meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
• 5 season salmon with old bay seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
• 6 in a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
• 7 stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
• 8 serve salmon on top of kale with couscous on the side; top salmon with cucumber.

Salmon India With Mango Salsa

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb salmon fillet, skin removed, cut into 4 equal serving pieces
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon masala (optional)
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 3 tablespoons fresh lemon juice
• 1 mango, diced
• 1 cup diced jicama or 1 cup granny smith apple
• 1 cup diced red bell pepper
• 1 small fresh red chili pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 4 cups watercress or 4 cups romaine lettuce, stems removed
• 1 cup carrot, shredded

Recipe

• 1 season salmon with 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon masala and 1/4 teaspoon each salt and black pepper. drizzle with 1 tablespoon of lemon juice. cover loosely and let salmon stand 20 to 30 minutes.
• 2 preheat broiler and broiler pan.
• 3 in a medium bowl, mix mango, jicama, bell pepper, chili pepper, 1 teaspoon of olive oil, 1 tablespoon of lemon juice, and remaining 1/2 teaspoon cumin, 1 teaspoon coriander and 1/4 teaspoon each salt and black pepper. mix gently and set aside until serving time.
• 4 place salmon on preheated broiler pan and broil 3 to 4 inches from heat 3 to 4 minutes, without turning, or until fish is just opaque in thickest part.
• 5 in a small bowl or cup, whisk remaining 1 tablespoons lemon juice and 2 teaspoon olive oil.
• 6 to serve, divide watercress among four dinner plates and top with carrots. drizzle olive oil and lemon juice dressing over watercress and carrots. top greens with salmon and spoon salsa over salmon.

Salmon In Parchment

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces thin spaghetti
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 2 tablespoons fresh dill or 2 tablespoons parsley, chopped
• 1 cup carrot, julienned
• 1 cup zucchini, julienned
• 1 cup asparagus spear
• 1 cup red bell pepper, peeled, julienned
• 24 ounces salmon fillets, cut into four 6-ounce pieces
• 2 tablespoons dijon mustard
• 4 large sheets parchment paper (aluminum foil may be substituted)

Recipe

• 1 heat oven to 400°f
• 2 cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
• 3 rinse salmon filets and pat dry.
• 4 spread dijon mustard evenly over the top of each piece of fish.
• 5 prepare the parchment: first, fold each piece of parchment in half; with scissors, cut the shape of half a heart from the folded side.
• 6 open the heart shape and place 1/4 of the pasta on the center of each heart, top with a salmon fillet, and add one quarter of the vegetables.
• 7 bring the sides of the heart over the fish and fold the edges together - starting at the top of the heart, overlapping the folded edge as you go; fold the tip several times to secure it.
• 8 place the pouches in the middle of the hot oven and bake for 10 minutes.
• 9 serve immediately in the sealed pouches, opening them just before eating.

Salmon Florentine

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 cup chopped green onion
• 1 cup sliced fresh mushrooms
• 1/2 bunch fresh spinach
• 1 fluid ounce brandy
• 1/2 cup wine
• 4 (8 ounce) salmon fillets
• salt and pepper

Recipe

• 1 cut a pocket in each salmon filet.
• 2 saute green onions, mushrooms and spinach quickly in butter.
• 3 add brandy and flame (here is where you impress your guests) and remove from heat.
• 4 stuff each filet with the saute mixture.
• 5 place stuffed filets in a baking pan and season to taste with salt and pepper and add the wine.
• 6 bake at 400 degrees for 10 to 14 minutes depending on thickness of the salmon.

Salmon Fillets Ragout

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 garlic clove, minced
• 1 onion, sliced into rings
• 3 cups assorted mushrooms, sliced
• 1/3 cup clam juice
• 1/3 cup wine
• 1/4 cup heavy cream
• 1/2 teaspoon tarragon, crumbled
• 4 salmon fillets
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice, squeezed

Recipe

• 1 melt butter in skillet.
• 2 add garlic and onion and sautee about 3 minutes. reduce heat to medium.
• 3 add mushrooms and sautee until mushrooms are tender about 8 minutes.
• 4 add clam juice and wine and bring to a boil.
• 5 continue to cook until liquid turns syrupy about 15 minutes.
• 6 add cream and boil for 2 minutes.
• 7 stir in tarragon, salt and pepper.
• 8 remove from stove.
• 9 meanwhile, place salmon on a greased baking dish in a single layer.
• 10 brush fillets with olive oil and lemon juice.
• 11 broil salmon 4 inches from heat source, for about 8 minutes. turn salmon over and broil for another 8 minutes.
• 12 plate salmon. top with mushroom ragout.
• 13 serve.

Scottish Fish Cakes

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 potatoes, peeled and boiled
• 1/2 lb salmon fillet, diced
• 1/2 lb cod, fillet diced
• 5 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• salt and pepper
• 2 large shallots, chopped
• 2 eggs, beaten
• 1 orange, juice only
• 1 lemon, juice only

Recipe

• 1 marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil.
• 2 boil potatoes until cooked, drain them and then bake them in the oven (at low heat) for 10 minutes.
• 3 mash the potatoes and (while potato is still hot) mix in the fish and the marinade.
• 4 set the mixture aside to cool down.
• 5 when the mixture is cold, add the beaten eggs and mix in.
• 6 take handfuls of the mixture and shape into large egg-sized balls, flatten to about 1-inch-thick rounds.
• 7 bake under a hot broiler for 2 minutes.

Grilled Garlic Tarragon Lobster Tails

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 lobster tails
• 4 ounces butter
• 1 garlic clove, minced
• 1 teaspoon chopped fresh ginger or 1/2 teaspoon ground ginger
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1/2 teaspoon dry mustard
• salt

Recipe

• 1 preheat grill.
• 2 remove the soft part of lobster tail with scissors.
• 3 hit shell lightly with a mallet to make it lie flat.
• 4 melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
• 5 spoon some of the butter mixture over tails and reserve remaining.
• 6 let stand 20 minutes.
• 7 grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.

Salmon Lasagna With Roasted Red Pepper Sauce

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 12 ounces salmon (fresh or frozen cooked and broken up) or 1 (14 3/4 ounce) can salmon (drained and crumbled)
• 2 large red bell peppers
• 1/3 cup pesto sauce
• 9 lasagna noodles, dried
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 egg, beaten
• 1 cup ricotta cheese
• 8 ounces cream cheese, softened

Recipe

• 1 for roasted red peppers: cut the red peppers in half, remove the seeds, stem and membranes.
• 2 place cut size down on a foil-lined baking sheet.
• 3 bake in preheated 425 degree oven for 20 to 25 minutes.
• 4 remove from baking sheet.
• 5 place (when still hot) red peppers into paper bag and seal tightly.
• 6 let peppers steam in bag for 30 minutes.
• 7 remove skins from pepper and cut peppers into strips.
• 8 leave oven on but turn down to 375 degrees.
• 9 cook dried lasagna noodles according to package direction.
• 10 drain and rinse with cold water.
• 11 drain again.
• 12 for the roasted red pepper sauce: process or blend red peppers till nearly smooth.
• 13 add sour cream, flour, salt& pepper.
• 14 process or blend till combined and set aside.
• 15 for cheese& pesto sauce: in medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• 16 to assemble lasagna: lightly grease a 2 quart rectangular dish (i found that an 11 x 7 dish worked great too).
• 17 place 3 cooked lasagna noodles in bottom of baking dish.
• 18 spread 1/3 of cheese/pesto mixture over noodles.
• 19 repeat layers twice.
• 20 spread roasted red pepper sauce over top layer.
• 21 bake, uncovered at 375 degrees for 30 to 35 minutes.
• 22 let stand at least 10 minutes before cutting and serving.

Salmon Croquettes (no-grain)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• olive oil or coconut oil
• 1 (7 ounce) can red salmon
• 1 egg
• onion flakes
• 1/8 teaspoon dried oregano
• hazelnuts, ground
• 1 pinch black pepper, freshly ground
• celtic salt (optional)
• lemon juice or lime juice

Recipe

• 1 start heating the oil in a large skillet (coconut oil must be kept on a low to medium heat and watched carefully to avoid smoking).
• 2 drain salmon (leave a little moisture in the salmon so the croquettes won't be too dry).
• 3 remove skin and bones if desired, or mash the salmon (with the skin and bones intact) in a small mixing bowl.
• 4 add egg; mix well.
• 5 add onion flakes (or onion powder) to taste, oregano and pepper. mix well.
• 6 if salmon looks too soft and liquidy, add a little hazelnut meal.
• 7 form into small balls and roll in hazelnut meal.
• 8 flatten each patty slightly and place into skillet.
• 9 saute until browned on both sides.
• 10 remove from skillet and drain on paper towels.
• 11 i like to add a bit of celtic salt on top of each patty once they are cooked and drizzle lime juice over each patty.
• 12 alternatively, i omit the salt and lime juice and top each patty with some of my coconut ginger soy sauce (coconut ginger soy sauce).

Salmon Fillets And Lemon Butter Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 salmon fillets (about 1-inch thick)
• 1/4 cup butter
• 4 tablespoons lemon juice
• salt
• pepper
• garlic powder
• dried thyme
• 2 tablespoons oil (i like olive oil, but any oil will work)

Recipe

• 1 season salmon fillets with salt, pepper, garlic powder and thyme. turn salmon over and repeat. using your hands, rub seasoning into salmon. let marinate for a minimum of 10 minutes.
• 2 in medium non-stick skillet heat oil over medium to high heat.
• 3 add salmon and cook for 4 minutes.
• 4 gently turn salmon over and repeat.
• 5 while waiting for your salmon to cook, microwave butter until melted. usually about 30-40 seconds.
• 6 add lemon juice to melted butter and mix.
• 7 remove salmon from pan and place on dish.
• 8 spoon lemon butter sauce over the top of each salmon fillet.
• 9 suggestion:.
• 10 serve with warm rice and add a side of freshly steamed veggies such as fresh cut green beans and sliced almonds.

My 70s Childhood Tuna Casserole : >

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (7 1/2 ounce) boxes macaroni and cheese mix
• 1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
• 1/2 cup milk
• 2 (6 ounce) cans tuna in water, drained
• 1 (14 ounce) can peas, drained
• 1 (14 ounce) can corn, drained
• 3/4 cup cheddar cheese, divided
• breadcrumbs, for topping

Recipe

• 1 preheat oven to 325°f.
• 2 cook macaroni and cheese according to package directions (i usually boil noodles for 6 minutes because casserole will bake a bit more in oven).
• 3 i also add a little more milk to the mac and cheese so there is enough cheesy sauce to coat everything.
• 4 after thoroughly mixing noodles with the cheese, add peas corn.
• 5 break the tuna up a bit with a fork so there aren't too many huge chunks and add it as well.
• 6 toss in half of the shredded cheese and mix well.
• 7 spoon into a large baking dish.
• 8 sprinkle with remaining cheese and breadcrumbs to taste.
• 9 heat in oven for about 20-25 minutes.

Salmon In Saffron Mussel Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb mussels, scrubbed and debearded
• 1/2 cup dry wine
• 1/2 teaspoon saffron thread, crushed
• 3/4 cup whipping cream
• 1/2 cup canned crushed tomatoes in puree
• 1 garlic clove, minced
• 1 bay leaf
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 32 ounces skinless salmon fillets
• 1/2 teaspoon fresh lemon juice

Recipe

• 1 combine the mussels and wine in a large saucepan over medium-high heat. cover and cook until the museels begin to open (about 4 minutes), stirring occasionally.
• 2 using a slotted spoon, transfer the mussels to a large bowl, discarding any mussels that have not opened. pour the liquid from the saucepan into a 2-cup measuring cup. stir in the saffron, and let the cooking liquid stand for 15 minutes.
• 3 add enough cream to the cooking liquid to measure 1 1/3 cups. transfer this mixture to a large saucepan. stir in the tomatoes, garlic, bay leaf, and cayenne. simmer over medium heat until the sauce thickens slightly (about 5 minutes). season with salt and pepper. (this can be made 4 hours ahead. cover and chill the mussels and sauce separately).
• 4 heat the oil in a large nonstick skillet over high heat. add the salmon, with rounded side down. cook until the bottom is golden, about 3 minutes. turn the salmon over. reduce the heat to low, cover and cook until the salmon is opaque in the centre (about 4 minutes longer). remove from heat. leave covered to keep warm.
• 5 in a large saucepan, bring the sauce to a simmer over low heat. add the mussels in their shells, and stir until they're heated through (about 2 minutes). stir in the lemon juice.
• 6 place 1 salmon fillet on each of 4 plates. divide mussels among plates. spoon sauce over salmon and mussels.

Spicy Rub For Grilled Salmon

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons paprika
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 1 teaspoon chopped fresh thyme
• olive oil (for fish and grill)
• 6 (7 ounce) salmon fillets

Recipe

• 1 fire up the grill.
• 2 to make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl.
• 3 rub both sides of the salmon fillets with all of the spice mixture.
• 4 brush the grill and fish with oil.
• 5 grill over direct heat, covered, with the vents open.
• 6 when the salmon is marked by the grill, flip the fish and finish cooking.
• 7 it will require a total grilling time of around 10 minutes, depending on the heat of the grill.
• 8 the sugar in the spice rub can burn easily, so watch it closely.
• 9 a step ahead: the spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.

Simple Balsamic Tuna And Triscuits

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• reduced-fat triscuit
• 1 (6 ounce) can light chunk tuna in water, drained
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• black pepper
• 1 pinch salt (optional)

Recipe

• 1 drain tuna well and transfer to a medium-sized mixing bowl.
• 2 combine with oil and vinegar. mix in the spices and serve on or with triscuits.
• 3 can be served directly out of mixing bowl using triscuits as a scooping agent, if this is just for yourself and you're in a hurry. you could also dollop the tuna on to the triscuits, where they would be acting as little edible plates in this instance. if you want to serve them hot, drizzle the triscuits with olive oil before placing them on a baking sheet, then topping them with mozzarella cheese and a touch more oregano. bake for 7 minutes in a 375 degree oven. recipe can easily be doubled or tripled with multiple cans of tuna.

Simple Baked Salmon

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 -4 salmon fillet
• 1 red onion
• 3 garlic cloves
• fresh ground salt and pepper
• olive oil

Recipe

• 1 pre-heat oven to 350.
• 2 grease a glass baking dish with olive oil.
• 3 cut thick slices of onion, and slice the garlic the same.
• 4 place salmon in dish, lay the slices of onion and garlic evenly over fish. any amount that suits you.
• 5 top with salt and pepper to taste, and drizzle with more olive oil.
• 6 bake for 20-25 min depending on how well done you like your fish, and how much your baking at once.
• 7 enjoy!

Salmon Fusilli Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup tri-colored fusilli, dry
• 1/2 cup miracle whip
• 1/4 teaspoon dried dill weed
• 3 tablespoons dried onion flakes
• 2 tablespoons chives, chopped
• 1/4 cup sweet red pepper, diced
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 (219 g) can sockeye salmon, drained

Recipe

• 1 cook pasta in salted boiling water till al-dente. rinse in cool water and set aside to drain.
• 2 in the meantime, mix together miracle whip, dill, onion flakes, chives, red pepper, lime juice, salt and pepper.
• 3 add the dressing mixture to the pasta and mix thoroughly.
• 4 gently fold in the salmon.
• 5 cover and chill for 2 hours before serving.

Salmon Gravlax

Total Time: 48 hrs 15 mins Preparation Time: 15 mins Cook Time: 48 hrs

Ingredients

• Servings: 12
• 3 lbs whole salmon fillets, skin on, pin bones removed
• 3 cups coarsely chopped dill
• 1 cup rock salt
• 1/2 cup sugar
• 1/4 cup brandy
• 1/4 cup vegetable oil
• 2 tablespoons cracked peppercorns
• 1/3 cup wine vinegar
• 1 tablespoon honey, preferably unpasteurized
• 1 teaspoon dijon-style grainy mustard
• 1 teaspoon minced shallot
• 1/4 teaspoon minced garlic
• 1 cup vegetable oil

Recipe

• 1 set the salmon, skin side down, on a rimmed tray or baking sheet.
• 2 stir together the dill, salt, sugar, brandy, oil, and pepper.
• 3 spread the mixture over the salmon, packing it down gently.
• 4 cover the salmon with plastic wrap and refrigerate for 48 hours.
• 5 for the dressing, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
• 6 whisk in the oil, then refrigerate until needed.
• 7 just before serving, brush the dill mixture off the fish and cut the salmon into very thin slices.
• 8 arrange the salmon slices on a serving platter or individual plates.
• 9 drizzle some of the honey mustard dressing over it, serving the rest separately.

Salmon Fillet En Papillote - Alton Brown

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/3 cup julienned fennel bulb
• 1/3 cup julienned leek, part only
• 1/3 cup julienned carrot
• 1/3 cup julienned snow peas
• 1 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon whole coriander seed, ground fine
• 1 (8 ounce) salmon fillets, pin bones removed
• 1 orange, cut into wedges with pithy membrane removed
• 1 tablespoon dry vermouth

Recipe

• 1 take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. draw a large 1/2 heart on paper with fold of paper being the center of the heart. cut out heart and open.
• 2 lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold.
• 3 mix together salt, pepper, and ground coriander. sprinkle vegetables with 1/2 of salt, pepper, and coriander.
• 4 lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
• 5 top with the orange wedges and sprinkle with vermouth. fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. once you reach the end tip, twist several times to secure tightly.
• 6 place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. open parchment carefully and serve for a complete meal.

Salmon Garlic Mayonnaise Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons dijonnaise mustard
• 3 tablespoons minced garlic
• salt and pepper
• 6 -10 ounces of grilled salmon

Recipe

• 1 combine all the ingredients except salmon in a bowl.
• 2 cover and let set to marinate overnight.
• 3 about 2 hours before you serve, crumble the salmon into the bowl.

Salmon In Cream Of Leek Sauce

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 salmon fillets, 6 ounces each
• 1 (1 1/2 ounce) package cream of leek soup (knorr brand suggested)

Recipe

• 1 preheat the oven to 350 degrees f. grease a 7x11-inch baking dish or whatever size dish that is the correct size to just hold the fillets.
• 2 lay the salmon fillets in the prepared baking dish.
• 3 prepare the cream of leek soup as directed but use only 1/2 of the specified liquid. pour this concentrated soup over the salmon and place in preheated oven. bake 20 minutes or so, until the fish flakes easily when poked by a fork.

Salmon Frittata (slimming World Friendly)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• low-fat cooking spray
• 400 g new potatoes (cut into thick slices)
• 300 g frozen peas
• 3 onions
• 8 large free range eggs (beaten)
• 4 tablespoons skim milk
• 140 g smoked salmon (cut into wide strips)

Recipe

• 1 preheat oven to has mark 4, grease a round ovenproof dish about 4 cm deep with low fat cooking spray, simmer potatoes for 10 minutes, adding the peas for the last 3 minutes.
• 2 fry the spring onions in low fat cooking spray for 2-3 minutes until softened
• 3 beat the eggs and milk and stir in the potatoes onion and salmon season.
• 4 pour into dish and cook in oven for 35 minutes until just set.

Pickled Alaska Halibut

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 lbs halibut, thawed if necessary
• 1 cup water
• 1 cup vinegar
• 1/3 cup wine
• 1/4 cup sugar
• 1 tablespoon olive oil
• 2 teaspoons salt
• 10 peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 medium onion, thinly sliced
• 1 lemon, thinly sliced
• chopped fresh parsley, for garnish
• lemon slice, for garnish

Recipe

• 1 remove skin and bones from halibut; cut into 1 inch pieces.
• 2 in large saucepan, combine water, vinegar, wine, sugar, oil and seasonings.
• 3 bring to boil; simmer, covered, 15 minutes.
• 4 return to full boil; add halibut.
• 5 simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork.
• 6 layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all.
• 7 refrigerate, covered, overnight.
• 8 before serving, drain; garnish with parsley and lemon slices.

Simple Baked Fish

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 800 g hake fillets (or any other fish)
• 125 ml milk
• salt & freshly ground black pepper
• 200 ml fresh breadcrumbs
• 1 onion, finely chopped
• 1 green peppers or 1 red pepper, diced
• 250 g button mushrooms, sliced
• oil
• 500 ml plain yogurt
• 1 extra-large egg, whisked
• 2 tomatoes, sliced
• 125 ml grated cheddar cheese

Recipe

• 1 preheat the oven to 180ºc (350ºf).
• 2 spray a 29 cm ovenproof dish with non-stick spray soak the fish fillets in 125 ml milk for a few minutes drain the fish and season to taste with salt and pepper.
• 3 roll in the breadcrumbs.
• 4 arrange the fish fillets in the prepared dish.
• 5 sauté the onion, peppers and mushrooms in a little oil until tender and spoon over the fish.
• 6 blend the plain yoghurt and whisked egg and pour over the fish.
• 7 arrange the tomato slices on top and sprinkle with grated cheese.
• 8 bake for 45 minutes or until the egg mixture has set and is lightly browned on top.

Spicy Roasted Salmon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (3 -4 lb) salmon
• 1 bunch fresh cilantro
• 1/4 cup fresh parsley
• 2 tablespoons fresh mint
• 2 jalapeno peppers, seeded
• 1 tablespoon fresh gingerroot
• 2 garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 teaspoons cumin seeds, roasted
• 1 teaspoon salt
• 1/2 cup tomato, seeded, diced small

Recipe

• 1 cut diagonal slashes about 4" long, 1 1/2" apart and 1/2" deep on each side of the salmon fillet.
• 2 in a food processor, process smooth the cilantro, parsley, mint, jalapenos, ginger root, garlic, lemon juice, vegetable oil, cumin seeds and salt. fold in the tomato. stuff this paste into the slits of the fish. cover with plastic wrap and refrigerate 1-4 hours.
• 3 preheat oven to 425 degrees.
• 4 transfer the salmon to a lightly oiled baking pan. measure the thickest part of the salmon and allow 10 minutes per inch of thickness cooking time or cook until fish flakes easily with a fork. if the fillet is extra thin on the ends, fold them under so the ends don't dry out.

Salmon Fillets In Tomato Caper Sauce

Total Time: 38 mins Preparation Time: 10 mins Cook Time: 28 mins

Ingredients

• Servings: 2
• 2 -6 ounces salmon fillets
• 2 chopped scallions
• 1 tablespoon vegetable oil
• 1/2 teaspoon minced garlic
• 1 cup crushed tomatoes
• 1 tablespoon capers
• 1 tablespoon butter
• salt and pepper

Recipe

• 1 preheat oven to 500 degrees farenheit.
• 2 brush salmon with oil.
• 3 season with salt and pepper.
• 4 set aside.
• 5 in a 9-in metal baking pan, combine the butter, scallions and garlic.
• 6 reduce oven heat to 425.
• 7 cook the scallion mixture for 5 minutes.
• 8 stir in the tomatoes and capers and cook for 3 minutes.
• 9 top mixture with salmon and cook for another 20 minutes.
• 10 spoon sauce on a serving plate and top with fish.

Masala Mackerals

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 medium mackerel
• 8 red chilies (tone it down if you don't like spicy food)
• 3 tablespoons vinegar
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon peppercorn
• 1/2 teaspoon ajwain seed
• 1/2 teaspoon cumin seed
• 1 tablespoon tamarind pulp
• 3 cloves garlic, with skin
• salt
• 3 -4 medium onions
• 3 -4 split green chilies
• 1 inch ginger, chopped
• 2 tablespoons oil

Recipe

• 1 clean and wash makerels.
• 2 make three slits that go almost to the bone on either side.
• 3 marinate them in the ground masala for an hour atleast.
• 4 take a broad heavy bottomed vessel or a mud pot.
• 5 heat oil.
• 6 fry sliced onions till golded brown.
• 7 add the slit green chillies and ginger.
• 8 take out half of this mixture and keep aside.
• 9 now lay out the fish in a line.
• 10 top with the onions set aside.
• 11 cook for 1/2 an hour shaking the pot from time to time.
• 12 note: turn the fish over in 15 mins if possible.

Spicy Red Snapper

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 (6 ounce) red snapper fillets

Recipe

• 1 on a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
• 2 in a small saucepan over medium heat, melt butter with oil.
• 3 brush both sides of snapper fillets with butter mixture, reserve remaining.
• 4 coat both sides of fillets with seasoning mixture.
• 5 heat a large cast iron skillet over high heat until a drop of water sizzles on it.
• 6 drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
• 7 cook over high heat until the fish is deeply browned.

Salmon Fillets With Orange Basil Butter

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 1 tablespoon orange juice
• 2 teaspoons finely chopped fresh basil
• 2 teaspoons freshly grated orange rind
• 1 1/2 teaspoons garlic pepper seasoning
• 1 1/2 lbs fresh salmon, cut into 4 pieces
• 1/4 cup sliced almonds, toasted

Recipe

• 1 heat gas grill on medium-high or charcoal grill until coals are ash .
• 2 combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• 3 place fish onto grill. grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• 4 to serve, drizzle fish with reserved butter mixture. sprinkle with almonds and basil leaves if desired.

Snowman Salmon Spread

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 lb smoked salmon, skinned and boned
• 4 medium green onions, chopped (1/4 cup)
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon creamed horseradish
• 1 (4 ounce) container whipped cream cheese, softened

Recipe

• 1 mix 8-ounce and 3-ounce packages cream cheese, the salmon, onions, lemon juice, mustard and horseradish. cover and refrigerate at least 2 hours but no longer than 3 days.
• 2 shape two-thirds of the salmon mixture into a ball; place on serving plate. shape remaining salmon mixture into a ball; place on top of larger ball. cover loosely and refrigerate about 1 hour or until firm.
• 3 frost snowman with whipped cream cheese before serving. garnish as desired with decorations. serve with crackers, bagels or vegetables.
• 4 about 3 cups spread.
• 5 decorate with fresh rosemary, dried cranberries (crown); chopped olive pieces or raisins (eyes and buttons); carrot (nose); pimento or red bell pepper (mouth); radicchio or carrot ribbon (scarf); asparagus or celery (arms).

Salmon Fillets With Sesame Crust

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 tablespoons sesame seeds
• 2 thick salmon fillets, skinned (5-6 oz)
• salt
• freshly ground black pepper
• 2 tablespoons oyster sauce
• 1 tablespoon sunflower oil
• 1 tablespoon sesame oil
• lime wedge (to garnish)

Recipe

• 1 dry-fry sesame seeds in a non stick fry pan over moderate heat until lightly toasted (approx 2-3 minutes).
• 2 pre heat grill/broiler.
• 3 cut each salmon fillet in half, and season with the salt and pepper.
• 4 brush generously with the oyster sauce and coat with the sesame seeds.
• 5 heat oils in a non stick fry pan until hot.
• 6 place the salmon in the pan and cook over moderate to high heat until the edges have become firm, about 3 minutes.
• 7 cook the salmon on one side only- do not turn it over.
• 8 transfer fish to the grill pan (carefully) sesame side up, finish cooking under grill for about 3 minutes.

Salmon In A Spicy Lemon Marinade

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/4 cup dry wine
• 1/4 cup lemon juice, about 2 lemons
• 1 tablespoon fresh thyme, or 1 tsp dried thyme
• 1/4 teaspoon ground red pepper
• 1 1/4 lbs salmon fillets
• salt, to taste
• pepper, to taste
• lemon wedge (to garnish)

Recipe

• 1 in a large sealable bag combine the olive oil, wine, lemon juice, thyme and red pepper. put in salmon and seal bag. refrigerate for 15 minutes or up to 4 hours.
• 2 spray grill with cooking spray. preheat grill for 5 minutes.
• 3 remove salmon from bag and place on grill. close lid and set timer for 7 minutes.
• 4 serve salmon with lemon wedges.

Salmon Gyros (filling)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb salmon fillet (boneless and skinless, cut into 1'' cubes)
• 1/2 cup panko breadcrumbs (japanese bread crumbs)
• 2 teaspoons dried parsley
• 1 garlic clove, minced
• 1 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon ground cumin
• 1 egg, beaten
• 2 green onions, thinly sliced
• 1 tablespoon mayonnaise

Recipe

• 1 mix all the above ingredients together (i use my hands).
• 2 shape into patties and cook on the george foreman grill 2-3 minutes or broil for 2-3 minutes per side. don't try on a regular grill without one of those grill pan thingies to keep the fish from falling through the grill.
• 3 cut patties in half to fit in pita bread rounds.
• 4 serve in pita bread with lettuce, sliced greek olives, tomatoes, feta cheese crumbles, sliced green onions, and tzatziki. it's sort of hard to squish everything in, but totally worth it.
• 5 yield depends on how big you make your patties. i usually get around 6.

Salmon Fried Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 1/4 cup carrot, chopped
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 2 cups rice, prepared and cooled
• 1/4 teaspoon lawry's seasoned salt
• 6 ounces salmon, sliced into bite sized pieces

Recipe

• 1 heat olive oil in 8" skillet over medium high heat.
• 2 add onion and carrots saute until softened.
• 3 add green & red bell peppers,salmon and cook for another 1 minutes.
• 4 add rice, tossing to mix well; stir-fry for 3 minutes.
• 5 add seasoned salt ,taste the mixture and season more or not.

Salmon Hash

Total Time: 1 hr 40 mins Preparation Time: 1 hr 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 2 lbs potatoes, peeled and cut into 1/2-inch dice (red-skinned, yukon gold, or yellow finn)
• 1 large yellow onion, cut into 1/2-inch dice
• 2 celery ribs, halved lengthwise, then cut crosswise into 1/2-inch dice
• 1 tablespoon chopped fresh dill
• 2 teaspoons minced fresh thyme
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 3 1/2 cups coarsely flaked cooked salmon (roasted or grilled)
• 1 cup chopped fresh flat-leaf parsley

Recipe

• 1 in a large skillet, preferably cast iron, melt butter over medium heat and swirl to coat the pan.
• 2 add in the potatoes and onion; stir/sauté until just coated with butter, about 1 minute.
• 3 cover and cook for 7 minutes to steam the potatoes.
• 4 add in the celery; stir briefly, then cover and cook 3 minutes longer.
• 5 uncover the pan, increase heat to med-high, and add in the dill, thyme, salt, and pepper.
• 6 cook/stir often, until the potatoes are lightly browned, 20-25 minutes.
• 7 add in the salmon and parsley; cook just until the salmon is heated through.
• 8 use a heatproof rubber spatula to stir the salmon so the salmon pieces do not fall apart.
• 9 taste and adjust seasoning; serve immediately.

Quick N Easy Tuna And Noodles

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 (6 ounce) cans tuna in water (drained)
• 3 (10 ounce) cans cream of chicken soup
• 1 (16 ounce) bag egg noodles
• 1 tablespoon butter
• salt and pepper

Recipe

• 1 boil noodles according to the directions on package. drain noodles then place back into pot.
• 2 add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
• 3 stir till mixed and put back on stove and heat.
• 4 once heated serve.

Salmon Kedgeree

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 3/4 cups water
• 8 ounces salmon, skin and bones removed
• salt
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3/4 cup rice (long-grain or )
• 3 tablespoons fresh parsley, chopped
• 2 eggs, hard-boiled and chopped
• 1 lemon

Recipe

• 1 bring water to a boil, add salmon and salt and poach fish for 4 minutes--until just cooked.
• 2 remove the fish and add the rice to the poaching liquid and simmer for 15 minutes (water should be absorbed and the rice all-the-way tender).
• 3 meanwhile, saute the onions in the vegetable oil over medium-low heat, until soft.
• 4 when rice is ready, stir it into onions, breaking it apart.
• 5 add eggs and parsley.
• 6 check seasoning and add salt and pepper, to taste.
• 7 squeeze the juice from one lemon over the dish just before serving.

Quick Potato Chip Crab Cakes (broiled)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 1/2 cups potato chips
• 1 lb lump crabmeat, picked throught to remove any shells
• 1/3 cup tartar sauce
• 1 1/2 tablespoons dijon mustard
• 1/4 teaspoon black pepper
• 2 tablespoons butter, thinly sliced into 6 pieces
• 1 lemon, cut into wedges

Recipe

• 1 heat broiler.
• 2 in a medium bowl, finely crush the potato chips.
• 3 add the crabmeat, tarter sauce, mustard, and pepper and stir to combine.
• 4 form mixture into 6 patties and place on parchment paper or foil lined baking sheet.
• 5 top each with a pat of butter and broil until browned, 1-2 minutes.
• 6 serve with lemon wedges.

Summertime Salmon Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1 (14 3/4 ounce) can canned salmon
• 4 -5 slices sweet onions, such as texas 1015 (thin slices) or 4 -5 slices vidalia onions (thin slices)
• 1/4 teaspoon dill weed
• 1/3 cup wine vinegar
• 1/4 cup water
• fresh ground black pepper
• 2 hardboiled egg, quartered
• 2 tomatoes, quartered or 12 cherry tomatoes
• 1 cucumbers, peeled and cut into slices or 1 cucumber, cut into spears
• mixed salad green
• green olives, to garnish
• black olives, for garnish

Recipe

• 1 without draining, put salmon in a bowl.
• 2 cut onion slices into eights and sprinkle on top of the salmon.
• 3 sprinkle with dill weed and add freshly ground pepper to taste.
• 4 add wine vinegar and water and gently mix with a fork, breaking up the larger pieces of salmon.
• 5 cover and refrigerate for about 2 hours.
• 6 arrange salad greens on two plates.
• 7 top with the salmon mixture,divide the eggs,tomatoes, and cucumber between the two plates, and garnish with the olives of choice.
• 8 you may want to drizzle this with some dressing of choice, but i find that the marinating liquid from the salmon works just fine!

Simple And Sinful Crab Au Gratin

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons butter
• 2 tablespoons plain flour
• 1 pint double cream
• 1 1/2 cups freshly grated parmesan cheese or 1 1/2 cups romano cheese
• 1 pinch ground cayenne pepper
• 1 pinch ground paprika
• 2 (170 g) cans crabmeat
• 1 (43 g) can dressed crab or 1 (43 g) can brown crabmeat
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 200c/400°f.
• 2 flake the crabmeat and combine with the brown crabmeat in a bowl and set aside.
• 3 melt the butter in a medium saucepan over medium heat. add the flour and cook, whisking for one minute. in a separate pan, gently heat the double cream.
• 4 remove the butter and flour mixture from the heat and whisk in the heated cream. return to the heat, gently bring to a boil, then simmer, whisking for a minute or two until thickened.
• 5 add three quarters of the cheese, the cayenne and paprika and two-thirds of the crab. season with a little bit of salt and freshly ground pepper.
• 6 divide the remaining crabmeat between six ramekins. top with the creamy crab and cheese mixture, and sprinkle the remaining cheese over the top.
• 7 place the ramekins onto a baking tray and bake in the preheated oven for 15 minutes or until bubbling hot and golden.
• 8 serve the crab au gratin with triangles of toasted fresh bread or rounds of ciabatta and a simple green herb salad.

Simple Baked Catfish

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 lbs catfish fillets, cut into about 3-inch pieces (works well with bass too)
• 1 tablespoon olive oil
• 2 teaspoons italian herb seasoning
• 1/4 cup fresh lemon juice (or lime works well too)
• 1 pinch sea salt
• 1 dash black pepper
• dry breadcrumbs

Recipe

• 1 mix together all ingredients except the fish and bread crumbs.
• 2 wash & dry fish.
• 3 toss fish in oil mixture.
• 4 lightly dip one side of fish in bread crumbs.
• 5 place on cookie sheet (crumb side up) and bake at 350 for about 15-17 minutes or until done.
• 6 serve with rosemary baked potato wedges, green salad & mango salsa for a healthy meal.

Spicy Tilapia With Mushrooms And Zucchini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 teaspoons olive oil
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/4 cup green bell pepper, thin slices
• 1 medium zucchini, thin slices
• 4 ounces fresh large mushrooms, thin slices
• 2 -6 ounces tilapia fillets
• cajun seasoning
• powdered cayenne pepper
• 1 lime, cut in half
• olive oil flavored cooking spray (optional)
• marjoram (optional)

Recipe

• 1 instructions.
• 2 heat oil in large skillet over medium heat. stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. finally add mushrooms. push veggies off to the side. sprinkle one side of tilapia with cajun seasoning. add to skillet. cook about three minutes and turn.
• 3 cut lime in half and squeeze lime juice on tilapia from one half of the lime. use the other half for serving if you like to squeeze it fresh on your fish. sprinkle cayenne pepper according to taste. then cover and continue to cook until fish is done, about another three minutes. serve.
• 4 pan may dry after sautéing veggies, so i spray some olive oil spray before i place tilapia in pan to keep it from sticking. i also like to add a sprinkle of marjoram on fish.
• 5 i like to serve it with steamed jasmine rice.

Salmon Gefilte Fish

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 22 ounces roll of salmon gefilte fish (use a&b when possible)
• 1 carrot
• 1 stalk celery
• 2 bay leaves
• 2 cups water
• 1 cup dry wine
• 1 tablespoon black peppercorns
• 1/4 teaspoon thyme
• 1/2 cup granulated sugar
• 1 lemon (peel and pith removed)
• fresh parsley
• 1/2 lemon, juice of
• 6 tablespoons mayonnaise
• 1 pinch garlic powder
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon dried dill

Recipe

• 1 place all ingredients except parsley in medium sized covered pot and bring to a boil.
• 2 after you bring water to a boil lower flame and continue cooking for fifteen minutes.
• 3 add parsley.
• 4 turn fish over and continue cooking for another fifteen minutes.
• 5 with cover on let fish cool down in the water.
• 6 remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
• 7 when ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
• 8 serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
• 9 enjoy!

My Version Of Southern Catfish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 -2 lb catfish
• 1/2 cup milk
• 2 tablespoons hot sauce
• 1/2 cup cornmeal
• 2 tablespoons cajun seasoning (or blackened seasoning)
• 1/2 tablespoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 3 tablespoons butter (or oil)

Recipe

• 1 mix milk and hot sauce.
• 2 mix cornmeal with all of the spices.
• 3 dip catfish in the milk mix.
• 4 dip in the cornmeal mix, coat fish well.
• 5 heat butter or oil in a large heavy skillet over med-high heat.
• 6 cook fish a few minutes on each side until flaky.
• 7 serve with tartar sauce.

Salmon Fillets With Potato Chip Crust

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup crushed baked potato chips
• 1/4 cup plain breadcrumbs
• 2 teaspoons dried dill
• 4 salmon fillets, 6-ounce each
• 1 teaspoon vegetable oil
• salt
• pepper
• 1 1/2 tablespoons dijon mustard

Recipe

• 1 place an oven rack in the top position, close to broiler. place a second rack in position immediately below. set broiler on high.
• 2 line a rimmed baking sheet with foil.
• 3 combine crushed chips, breadcrumbs and dill in a small bowl.
• 4 place slamon fillets on baking sheet. brush with oil and sprinkle lightly with salt and pepper. broil on upper rack until surface browns, 7-9 minutes.
• 5 remove from oven and spread mustard over fish. spoon potato chip mixture onto fillets; press into fish with the back of a spoon.
• 6 return pan to lower position and broil until crust is golden, 30 seconds to 1 minute.
• 7 serve immediately.

Salmon Glaze

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• salmon fillet (for two people)

Recipe

• 1 mix ingredients in small bowl.
• 2 spread over salmon and cook at 400 degrees for ten minutes.

Crab Dip With Chiles And Cilantro

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 cup light sour cream
• 1/2 cup diced green chilis
• 1/2 cup finely chopped onion
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1 lb chopped crab (fresh is best but imitation will due)

Recipe

• 1 combine all but crab and mix well.
• 2 add crab and blend together.
• 3 cover and refrigerate for at least one hour.

Salsa Cubano Barbecue Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 onions onion, chopped
• 5 garlic cloves, chopped
• 1/2 cup unsweetened orange juice, unsweetened sour or 1/3 cup lime juice
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin seed
• 1/4 teaspoon salt
• 1/2 cup water

Recipe

• 1 put onions, garlic, orange juice (or lime juice) and water in a blender.
• 2 set blender on "liquify" setting and process. crush all dry ingredients together and add them to blender.
• 3 process for one minute more.
• 4 ways to use:.
• 5 marinate meat (chicken, beef, lamb or fish) for at least one hour in mixture. it is better to marinate meats overnight. brush meat frequently with the sauce while cooking.

My Very Best Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup chopped yellow onion
• 1 medium russet potato, peeled & diced
• 2 (6 ounce) cans minced clams, in liquid
• 1 cup bottled clam juice
• 1 cup heavy whipping cream
• 1/3 cup wine
• 1 tablespoon of better than boulion clam base
• salt & pepper
• bread, scooped out into bowls,to serve in
• parsley, to garnish

Recipe

• 1 saute onions in a little oil until soft (7-8 minutes).
• 2 add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
• 3 in a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
• 4 add bottled clam juice and the juice from the canned clams (set the clams aside).
• 5 add the wine and clam base and mix well.
• 6 add the potato and onion mixture and bring to a boil.
• 7 lower heat and bring it to a soft consistent boil.
• 8 boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
• 9 add heavy whipping cream and clams and reheat.
• 10 add salt& pepper to taste.

Salmon Fisherman's Pie With A Caribbean Touch

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 large potatoes, peeled and cut in quarters
• 1 lb salmon fillet
• 10 king prawns
• 1 leek, thinly sliced
• 1 red onion, thinly sliced
• 1 carrot
• 5 green olives, finey chopped
• 1/4 large red bell pepper, finely chopped
• 1/4 habanero pepper, finely chopped
• 1 garlic clove, crushed
• 1/4 cup wine
• 1/2 teaspoon dried sage
• 1 tablespoon chopped fresh parsley
• 2 bay leaves
• 5 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• salt and pepper

Recipe

• 1 in a slow flame, cook leek, parseley and red onions for 15 minutes or until tender. season with salt and pepper to taste.
• 2 boil the potatoes and make a simple mash with 1 tablespoon of the butter. you can add some milk to make it fluffy.
• 3 sautee garlic, habanero and bell peppers in 1 tablespoon butter. add to mash potatoes and set aside.
• 4 paraboil the carrot with the potatoes and then cut it into cubes. set aside.
• 5 boil the salmon filets with the bayleaves and season with salt until they're tender. take out of the pot and shred with a fork. set aside and keep the water where you boiled them.
• 6 make a bechamel sauce: fry flour in one tablespoon of butter until golden. add cup of milk and about 5 tablespoons of the water from where the salmon was cooked. simmer until creamy. set aside.
• 7 when leek and onions are tender, add cubed carrots, shredded salmon filets and bechamel sauce and mix well. cook for another 3 minutes and pour into a greased pyrex container.
• 8 sautee crushed garlic, crushed olives and sage in 1 tablespoon of butter. add wine and cook til wine is reduced. pour on top of salmon mixture.
• 9 spread mashed potatoes on top of salmon mixture evenly.
• 10 bake in a preheated oven at 350f until top is golden.
• 11 take out of the oven and let it rest about 15 minutes before serving.
• 12 serve with steamed greens.

Salsa De Aji Colorado

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 24 hot red peppers, seeded and cut into strips
• 1 cup wine vinegar
• 1 garlic clove, chopped
• 1 teaspoon salt
• 3/4 cup vegetable oil

Recipe

• 1 in a large glass bowl add the pepper strips and vinegar. let set overnight and stir with a wooden spoon one or two times. drain the peppers, reserving the vinegar in a glass bowl. in a blender or food processor add the peppers, garlic, and salt. slowly pour enough vinegar into the mixture to reduce to a puree.
• 2 pour pepper puree back into the large glass bowl and beat in the oil. add about 1/4 cup of the reserved vinegar so that the sauce has the consistency of mayonnaise. refrigerate until ready to use.
• 3 serve with plainly cooked meat, poultry, fish, or cold meats.

Eggplant (aubergine) Pesto Recipe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 medium eggplants
• 1/2 bunch basil
• 1 1/2 teaspoons dijon mustard
• 1 lemon, juiced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 garlic clove, crushed
• 1/2 cup virgin olive oil

Recipe

• 1 lay eggplant on open flames and char until the skin is toasted.
• 2 remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
• 3 take off stem of eggplant and discard.
• 4 place eggplant in food processor with the remaining ingredients and blend until smooth.
• 5 great on fish, bread and vegetables.

Shutome (swordfish) With Macadamia Nuts

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 swordfish fillets (shutome)
• salt and pepper
• 1 egg yolk
• 4 tablespoons macadamia nuts, coarsely ground
• 1 tablespoon parsley, chopped
• butter or olive oil, for sauteing
• 2 tablespoons clarified butter
• 1/2 cup dry sherry
• 1/4 lemon, juice of

Recipe

• 1 season fish filets with salt and pepper.
• 2 brush filets with egg yolk and press nuts into both sides of the fish.
• 3 sprinkle with parsley.
• 4 sauté fish in butter or olive oil for approximately 3 minutes per side.
• 5 remove from pan and keep warm.
• 6 add clarified butter, sherry and lemon juice to pan drippings.
• 7 heat and pour over fish.
• 8 serve immediately.

Spaghetti Shrimp Platter

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (1/2 lb) package spaghetti
• 1/3 cup olive oil
• 2 (6 ounce) packages frozen cooked shrimp, thawed (we always used really small shrimp)
• 1 clove garlic, minced
• 1/3 cup grated parmesan cheese
• 1/3 cup chopped fresh dill or 3 teaspoons dried dill
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 prepare spaghetti according to package directions.
• 2 in a large skillet, heat oil.
• 3 add shrimp and garlic.
• 4 stir and cook for 5 minutes.
• 5 add cooked spaghetti, parmesan cheese, dill, salt, and pepper.
• 6 toss well to coat spaghetti.
• 7 serve immediately.
• 8 it's really good with an extra dose of parmesan cheese on top.

My Tuna-noodle Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces pasta shells
• 9 ounces canned tuna, drained
• 1/2 cup miracle whip or 1/2 cup mayonnaise
• 1 cup celery, diced
• 2 cups frozen peas, thawed
• 1/3 cup onion, diced
• 1 (10 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups velveeta cheese, cubed
• potato chips, crushed for top

Recipe

• 1 preheat oven at 425°f.
• 2 cook noodles in boiling salted water till tender; drain. combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas.
• 3 blend soup and milk in a saucepan over low heat. add cheese and salt and pepper to taste; stir until cheese is melted. add to noodle mixture. spray a casserole dish with pam. put mixture into casserole dish and sprinkle crushed potato chips on top.
• 4 bake for about 20 minutes or until bubbly on top.

Pineapple Curry With Prawns And Mussels

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 600 ml coconut milk
• 30 ml red curry paste
• 30 ml fish sauce (nam pla)
• 1 tablespoon sugar
• 225 g prawns
• 450 g raw mussels, debearded
• 175 g pineapple, finely chopped
• 1 lime, juice of
• 2 red chilies, deseeded and finely chopped
• coriander leaves, chopped

Recipe

• 1 bring half the coconut milk to the boil and heat, stirring, until it separates.
• 2 add curry paste and cook until fragrant.
• 3 add fish sauce and sugar and continue to cook for a few moments.
• 4 stir in the rest of the coconut milk and bring back to the boil.
• 5 add the prawns and mussels, with the pineapple and lime.
• 6 reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
• 7 serve immediately, garnished with coriander and chopped chillies.

Salmon In Bengali Mustard Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces skinless salmon fillet
• 1/2 teaspoon kosher salt, plus more
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon mustard powder
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon brown mustard seeds
• 1/4 teaspoon cumin seed
• 1/4 teaspoon fennel seed
• 2 serrano chilies, split

Recipe

• 1 rub fish evenly with half of the salt, turmeric, and cayenne; set aside.
• 2 in a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set paste aside.
• 3 heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.
• 4 add cumin and fennel, cook for30 seconds; add paste and chiles.
• 5 add fish, and cook,basting, until done, 10--12 minutes.

Stove-top Smoker -- Smoked Halibut

Total Time: 1 hr 35 mins Preparation Time: 10 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons lemon juice
• 1/2 cup dry wine
• 1/2 teaspoon dried dill weed or 1/2 teaspoon dried tarragon
• 2 tablespoons chopped fresh parsley
• 6 halibut steaks (about 3 pounds)
• lemon wedge
• 2 tablespoons alder smoking wood chips

Recipe

• 1 combine combining first 8 ingredients in bowl or zip lock bag.
• 2 arrange fish steaks in single layer in marinade.
• 3 marinade for 1 hour.
• 4 to bottom of smoker add 2 tablespoons alder smoking chips.
• 5 remove fish from marinade and place on foil lined smoker.
• 6 place on stove-top or grill over medium low heat for approximately 25 minutes.
• 7 serve immediately garnishing with parsley and lemon wedges.

Spicy Tilapia With Tomato And Artichoke

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 6 tilapia fillets
• 1 (12 ounce) can marinated artichoke hearts, chopped
• 1 1/2 cups spicy pasta sauce
• 1/3 cup crumbled feta cheese
• 1 lemon, juice of

Recipe

• 1 preheat oven to 400°f spray 13x9-inch baking dish with cooking spray. crumble artichokes in bottom of dish, forming an even layer.
• 2 2.
• 3 place fillets on top of artichokes, overlapping as needed. pour sauce over fish (sauce may not completely cover fish). cover dish with aluminum foil.
• 4 3.
• 5 bake 30 to 35 minutes or until fish flakes easily with fork (145°f). sprinkle with feta just before serving.
• 6 here's a good idea:.
• 7 rub lemon juice on fish before cooking. this will help the fish maintain its color and add to its flavor.

Homemade Swedish Fish Candy

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 (6 ounce) package fruit flavored gelatin (cherry or fruit punch is probably closest to the original flavor)
• 7 (1/4 ounce) packages unflavored gelatin
• 1/2 cup cold water
• candy molds

Recipe

• 1 combine the dry ingredients. stir the flavored and unflavored gelatin in a saucepan until well incorporated.
• 2 add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. the gelatin should clump up into a large, messy ball.
• 3 move the saucepan to the stove set heat to medium or medium-low heat. stir the mixture until it has melted back into liquid form. be sure to constantly stir the mixture so that it does not burn.
• 4 as soon as the mixture has completely liquefied, remove it from the heat. using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
• 5 put the filled mold into the freezer for about 15 minutes. this will freeze the mixture enough for you to easily remove the fish from their molds.
• 6 remove the swedish fish and enjoy. take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. if you wait too long, the fish will be harder to remove. let the fish sit at room temperature for a little while to defrost, and then enjoy.