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Bake-Free Pacific Northwest Blackberry Bread Pudding

Bake-Free Pacific Northwest Blackberry Bread Pudding

1 loaf day-old French bread

1/3 C. softened butter

1 C. Wild Blackberry Syrup

1 C. of sugar (use Splenda for fewer carbs)

approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:

4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts

1 T. Onion, finely chopped 1 avocado, thinly sliced

1 tsp. Prepared horseradish ½ cucumber, chopped

6 corn tortillas

Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces

Smoked Salmon Chowder

Smoked Salmon Chowder

1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon

2 T. butter ¼ C. sour cream

½ C. chopped onions 1 tsp. minced dill

¼ C. celery 1/8 tsp. Pepper

½ C. chopped green pepper

1 T. chopped parsley

2 T. flour

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.

Pacific Northwest Bing Cherry Couscous Salad

Pacific Northwest Bing Cherry Couscous Salad

1 C. chicken broth

3/4 C. quick-cooking couscous, uncooked

1/2 C. Dried Pacific Northwest Bing Cherries

1/2 C. coarsely chopped carrots

1/2 C. chopped unpeeled cucumber

1/4 C. sliced green onions

1/4 C. toasted pine nuts or slivered almonds (optional)

3 T. balsamic vinegar

1 T. olive oil

1 T. Walla Walla Sweet Onion Mustard

Salt and pepper, to taste

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.

Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeno Relish

2 C. chopped pineapple

1/4 C. finely chopped red onion

1/4 C. finely chopped red bell pepper

1 T. fresh lemon juice

2 tsp. sugar

1 finely chopped seeded jalapeño pepper

1/2 tsp. salt, divided

Cooking spray

1 tsp. chili powder

1/4 tsp. black pepper

4 (6-ounce) salmon fillets

Combine first 6 ingredients in a medium bowl; stir in 1/4 tsp. salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 tsp. salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Cranberry Glazed Salmon

Cranberry Glazed Salmon

1 C. whole-berry cranberry sauce
1/4 C. honey
1/4 C. soy sauce
2 minced garlic cloves
1 T. minced fresh ginger
1/4 tsp. freshly ground black pepper
4 4- to 5-ounce skinless salmon fillets

Heat oven to 350 degrees. In medium bowl, combine cranberry sauce, honey, soy sauce, garlic, ginger and pepper. Check salmon for bones and place on a baking dish coated with cooking spray. Spoon cranberry mixture evenly over fillets. Bake about 10 minutes, or until salmon is cooked through and just flakes when tested with a fork.

Yield: 4 servings
Calories: 342
Fat: 7g
Fiber: 1g

Slow Roasted Salmon

Slow Roasted Salmon

2 T. of fresh lemon or lime juice
2 T. of Djion mustard
1 T. olive oil
1 clove of minced garlic
1/2 tsp. of salt
1/4 tsp. of ground coriander
1/4 tsp. of cayenne
1-2 lb. of salmon filets

Preheat the oven to 325º. Line a roasting pan (or cookie sheet) with foil and spray with non-stick spray. Combine the lemon (or lime) juice, mustard, oil, garlic, salt, coriander and cayenne in a small bowl. Rub the mixture all over the fish. Place the fish skin-side down* in the roasting pan and roast until an instant read thermometer inserted into the center reads 125ºF, 15-20 minutes, depending on the thickness of your fish. Serve immediately.

Yield: varies
Serving Size: 3oz.

Calories: 121
Fat: 6g
Fiber: 0g

Caramelized Leeks with Roasted Salmon Fillets

Caramelized Leeks with Roasted Salmon Fillets

2 leeks

1 1/2 tsp. butter

1 tsp. light brown sugar

1/2 tsp. kosher salt, divided

1/2 tsp. fresh lemon juice

4 (6-ounce) salmon fillets

Cooking spray

1/4 tsp. freshly ground black pepper

1/8 tsp. ground red pepper

Preheat oven to 400°. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 tsp. salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 T. leek mixture.

Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

1/4 pound sliced smoked salmon

12 eggs

1/2 C. heavy cream

Salt and freshly ground black pepper

2 T. butter

12 to 15 blades of fresh chives, finely chopped

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal:

1/4 C. balsamic vinegar

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

2 tsp. extravirgin olive oil

1 tsp. grated lemon rind

2 tsp. chopped fresh sage

2 garlic cloves, minced

4 (8-ounce) veal chops, trimmed

Cooking spray

1/8 tsp. salt

Salad:

1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)

1 pound portobello mushrooms, stemmed

1/4 C. low-sodium soy sauce or tamari

1 T. fresh lemon juice

1 tsp. honey

1 T. chopped fresh chives

1 T. chopped fresh flat-leaf parsley

1/4 tsp. freshly ground black pepper

Sauce:

1 C. fat-free, less-sodium chicken broth

1 tsp. red currant jelly

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 T. juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 tsp. pepper; toss gently. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 C. (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Glazed Salmon With Apples

Glazed Salmon With Apples

2 large apples, thinly sliced
1 small onion, thinly sliced
1 1/2 lb. salmon fillets
2 T. Dijon mustard
1 T. honey
1/4 tsp. garlic salt

Preheat oven to 400 degrees. Mix apples and onions in ungreased 11-by-7-inch baking dish. Place fish, skin side down, on apple mixture. In a small bowl, mix mustard, honey and garlic salt. Spoon onto fish; spread evenly. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve apple mixture with fish. (You can sauté apple/onions a bit first to soften them)

Yield: 6 servings
Calories: 190
Fat: 6g
Fiber: 2g

Pork Chops with Wild Mushrooms

Pork Chops with Wild Mushrooms

1/8 oz. dried wild mushrooms, such as morels, mixed Italian etc.
1/2 C. boiling water
olive oil cooking spray
4 center-cut boneless loin pork chops, 4 oz. each, all fat removed
freshly ground pepper
3 oz. fresh oyster or shiitake mushrooms
1/2 C. canned fat-free, low-sodium chicken broth
1/4 C. dry white wine
2 springs fresh thyme

In a bowl, place the dried mushrooms and cover with boiling water. Follow package directions to dehydrate. Drain the mushrooms. Reserve 1/4 C. of the mushroom soaking liquid. Lightly coat a nonstick skillet with cooking spray. Add the chops and cook uncovered for about 5 minutes over medium heat. Turn the chops, season with pepper, reduce heat, and cook for another 8 to 9 minutes. Transfer the chops to a plate, cover, and keep warm. Recoat the same skillet with cooking spray and add both the dried and the fresh mushrooms. Sauté for 4 to 5 minutes. Raise the heat and add the chicken broth, wine, reserved mushroom soaking liquid, and thyme, Reduce the liquid by half. To serve, place the pork on separate plates. Divide the mushrooms between the portions and spoon the sauce on top.

Yield: 4 servings
Calories: 173
Fat: 6g
Fiber: 0g

Soy-Ginger Salmon

Soy-Ginger Salmon

3 T. soy sauce
2 T. water
1 T. sugar
1/2 tsp. grated fresh ginger
16 oz. salmon fillet, cut into 4 pieces
1/2 tsp. sesame seeds
2 tsp. vegetable oil
vegetable cooking spray
1/2 tsp. minced garlic
3 bags fresh spinach, — (10 oz. each) – stems removed
2 T. water
1/2 tsp. salt
1/4 tsp. asian sesame oil
2 C. cooked orzo
4 green onions, for garnish

Combine soy sauce, water, sugar and ginger in baking dish. Add salmon, turning to coat, and let stand 15 minutes. Meanwhile, heat a large nonstick skillet over medium heat 1 minute. Add sesame seeds and toast 2 1/2 to 3 minutes. Add vegetable oil to same skillet and heat 1 minute over medium-high heat. Add salmon, skin side up; cook 3 to 4 minutes. Reduce heat to medium; turn salmon, cover and cook 3 minutes more, until cooked through. Transfer salmon to plate; discard skin. Add remaining marinade to skillet and boil 1 to 2 minutes, until syrupy. Meanwhile, lightly coat Dutch oven with vegetable cooking spray. Heat 1 minute over medium heat. Add garlic, spinach and water. Cover and cook 3 to 4 minutes, stirring, until spinach is wilted. Stir in salt and sesame oil. Serve salmon topped with soy glaze and sesame seeds with spinach and orzo. Garnish with green onions.

Yield: 4 servings
Calories: 480
Fat: 12.2g
Fiber: 5.3g

Salmon with Black Bean Sauce

Salmon with Black Bean Sauce

4 Salmon steaks
1 T. fresh ginger, grated
1 T. oil
2 garlic cloves, crushed
3 green onions, chopped
1 T. rice or wine vinegar
2 T. black bean sauce
1/2 C. chicken broth
1 T. soy sauce
4 tsp. corn starch

Preheat oven to 400° F. Sprinkle ginger on top of the salmon steaks and place in a casserole dish. Set aside. Heat oil in a nonstick pan and sauté garlic and green onions until fragrant. Add the remaining ingredients and mix well. Bring to a boil while stirring and cook one minute. Pour the sauce over the fish and bake for 15 minutes or until fish flakes easily.

Yield: 4 servings
Calories: 222
Fat: 10g
Fiber: .2g

Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

Pork:
1/2 C. dry Bread Crumbs
2 T. chopped Hazelnuts
1 T. chopped fresh Thyme
1 tsp. dried Onion Flakes
2 large Egg Whites, lightly beaten
1 ( 1 lb.) Pork Tenderloin, trimmed
1/4 tsp. each Salt & Pepper

Sauce:
1 tsp. Olive Oil
1/2 C. thinly sliced Shallots
1 C. dry Red Wine
1 T. Red Wine Vinegar
1 1/2 tsp. Honey
1/4 tsp. each Salt and Pepper
1/4 C. FF Milk
1 T/ chopped fresh Thyme
1 1/2 tsp. all-purpose Flour

Preheat oven to 400 degrees. To prepare pork place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper; Heat a nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 6 minutes, browning both sides. Cool slightly. Dip pork in egg whites and dredge in crumbs. Place pork in a broiler pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until internal temperature reaches 155 degrees. Let stand five minutes. Cut into 1/4″ slices. To prepare sauce, heal oil in a medium saucepan over medium high heat. Add shallots and sauce until lightly browned, about 3 minutes. Stir in wine, vinegar, honey, salt and pepper. Bring to a boil; cook until reduced to 3/4 C. (about 3 1/2 minutes). Combine milk, thyme and flour in small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute at a boil; remove from heat and serve with pork.

Yield: 4 servings
Serving Size: 3oz. Pork & 1/4 C. sauce

Calories: 275
Fat: 9.1g
Fiber: 1g

Broiled Salmon With Tarragon-Citrus Relish

Broiled Salmon With Tarragon-Citrus Relish

1 T. canola oil
6 salmon fillets, 4 to 5 oz. each
salt to taste
freshly ground black pepper
1 grapefruit, peeled and cut into sections (remove all membranes)
2 oranges, peeled and cut into sections (remove all membranes)
juice of 1 lemon
1 tsp. chopped, fresh tarragon

Preheat the broiler. To make the citrus relish, combine the grapefruit and orange sections in a mixing bowl. Add the lemon juice and tarragon and set aside. (This can be made in advance and stored in the refrigerator for up a day or two. The relish should be served at room temperature.) Brush the fillets with oil and season generously with salt and pepper. Place the seasoned fillets on a non-stick baking sheet. Broil the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets will take more.) Place the fillets on warmed plates, top with citrus relish and serve immediately.

Servings: 6
Calories: 230
Fat: 7 g

Marinated Mushroom Salad

Marinated Mushroom Salad

1/2 C. red wine vinegar
1/3 C. water
1/2 tsp. fructose
2 T. canola oil
1 T. finely diced onion
1 T. finely chopped parsley
1/2 tsp. dried oregano,crushed
2 garlic cloves, pressed or minced
1/4 tsp. salt
1/4 tsp. freshly ground
black pepper
3/4 lb. mushrooms, such asoyster, chanterelle, or shiitake
lettuce leaves for serving

Combine all the ingredients, except the mushrooms and lettuce leaves, in a saucepan. Bring to a boil, remove from the heat, and cool for 30 minutes. Clean and slice the large mushrooms, leaving the small ones whole. Place in a non-aluminum bowl. Pour the marinade over the mushrooms and allow to cool to room temperature. Line 8 plates with lettuce leaves. Drain the mushrooms. Arrange 1/4 C. of the mushrooms on each plate.

Yield: 8 servings
Serving Size: 1/4 C.

Calories: 47
Fat: 3.6 g

Grilled Salmon With Orange-Hoisin Sauce

Grilled Salmon With Orange-Hoisin Sauce

1 1/4 lb. salmon steak
1/4 C. orange juice
1 T. hoisin sauce
1 tsp. honey

Preheat grill or broiler. Rinse salmon steaks with water and place in a non-metal container or plastic sealable bag. Mix remaining ingredients and pour over salmon steaks. Marinate mixture for 10 minutes. Place salmon in broiler or on a medium-high heat grill and cook for 6 minutes per side or until salmon is cooked through.

Yield: 3 Servings
Calories: 246
Fat: 7g
Fiber: 0g

Notes: I have also poached salmon without marinating and then just used the hoisin-orange mix as a sauce to spoon over the poached salmon after it was cooked. I used clam juice, white wine and orange juice as my poaching liquid with a bay leaf, a few pepercorns, some orange zest, and a couple small chunks of ginger tossed in.

Honey Ginger Grilled Salmon

Honey Ginger Grilled Salmon

1 tsp ground ginger
1 tsp garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1-1/2 lbs salmon fillet

In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in the bag and seal tightly. Turn the bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Turn the bag occasionally. Lightly grease grill rack and preheat grill to medium heat. Remove salmon from the marinade, reserving the marinade. Grill 12 – 15 minutes per inch of thickness, or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard remaining marinade.

Yield: 4 servings

Calories: 222
Fat: 7g

Barley Risotto with Wild Mushrooms

Barley Risotto with Wild Mushrooms

3/4 C. barley, divided
1/4 tsp. extra virgin olive oil
1/4 C. chopped yellow onion
1/2 tsp. minced fresh garlic
1 1/2 C. (about 2 oz.) seasonal assorted mushrooms (shiitake, oyster, portabello and chanterelles, etc.)
1 bay leaf
3 to 3 1/2 C. vegetable stock, heated
1/2 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1/8 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 T. shredded Parmesan Reggiano (optional)

Place 1 C. barley in a dry medium sauté pan and toast barley over a medium heat. Shake or stir the barley while toasting it. This will take about 3-5 minutes or until the barley is golden brown and has a roasted nut smell. Remove the barley from the pan to stop the cooking process and set aside. Heat a medium saucepot over high heat and add the olive oil to just coat the bottom of the pan. Add the onions and garlic. Cook until the onions have just softened about 2 minutes. Add the mushrooms and cook for an additional minute. Stir in the toasted barley, the regular barley and the bay leaf. Stir in 1/2 C. of the hot vegetable stock and reduce the heat to a simmer. Keep the remaining vegetable stock hot while preparing the risotto. Add 1/2 a C. of vegetable stock at a time to barley mixture. Stir continuously until the barley has absorbed all the liquid. Repeat process-cooking barley slowly until tender, about 20-30 minutes. Stir in the thyme, oregano, salt, pepper and optional cheese to season. Remove bay leaf and serve.

Yield: 5 servings
Serving Size: 1/2 C.

Calories: 130
Fat: 1g
Fiber: 6g

Capt’n Bobino’s Fisherman-style Crab

Capt’n Bobino’s Fisherman-style Crab

Capt’n Bobino’s Fisherman-style Crab

2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked

1 lb. boned, skinned, firm white-fleshed fish such as halibut

3/4 C. (3/8 lb.) butter

1/4 C. olive oil

1/4 C. minced garlic

1 C. dry sherry or dry white wine

1/3 C. lemon juice

1/2 C. chopped parsley

Salt and pepper

8 oz. dried angel hair pasta

Lemon wedges

1 baguette (about 8 oz.), sliced

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.3. Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes. Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes. Pour in sherry and lemon juice; gently add crabs. Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes. Add salt and pepper to taste. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain pasta well and spread in the bottom of a wide serving bowl. Pour crab mixture over pasta and garnish with lemon wedges. Serve with baguette slices to sop up the sauce.

Spice-Crusted Salmon with Citrus Sauce

Spice-Crusted Salmon with Citrus Sauce

Sauce:
6oz. plain fat free Yogurt
1/2 C. fat free Sour Cream
2 T. finely chopped fresh Cilantro
1/2 tsp. Orange Zest
1/2 tsp. Cumin
1/2 tsp. crushed Red Pepper
1/2 tsp. Lemon Zest
1/2 tsp. Lime Zest
1/4 tsp/ Salt

Salmon:
2 T. Fennel Seeds
1 T. Coriander Seeds
1 T. CUmin Seeds
1/4 C. Panko
2 1/2 tsp. Salt
1 tsp. Pepper
12 6oz. Salmon Fillets, 1: thick, skinned
Cooking Spray
Cilantro Sprigs, optional

Preheat oven to 400 degrees. To prepare sauce spoon yogurt onto several layers of heavy duty paper towerls, spread to 1/2″ thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and remaining sauce ingredients. Cover and chill. TO prepare salmon place fennel, coriander and cumin in a spice or coffee mill; process until finely ground. COmbine spices, bread crumbs, salt and pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet with cookign spray over medium high heat. Add half of salmon, crust side down; cook 3 inutes or until golden brown. Trasfer salmon, crust side up, to a baking sheet lined with foil. Repeat process with remaining salmon. Bake at 400 degrees for 8 minutes, or until fish flakes easily with a fork. Serve with sauce and garnish with cilntro if desired.

Yield: 12 servings
Serving Size: 1 fillet & 4 tsp. Citrus Sauce

Calories: 308
Fat: 13.7g
Fiber: 0g

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

Sheet Pan Maple-Lime Salmon Bowls with Coconut Rice

 

3 tablespoons liquid coconut oil or neutral oil, such as avocado

2 cups uncooked long-grain white rice

1 (14-ounce) can full-fat coconut milk

Grated zest of 1 lime

Juice of 2 limes

1½ pounds skinless salmon fillets, cut into 1-inch pieces

3 tablespoons pure maple syrup

2 tablespoons soy sauce

Kosher salt and freshly ground black pepper

4 mini cucumbers

2 large avocados

For serving: fresh cilantro leaves and tender stems, lime wedges for squeezing

 

Arrange a rack in the upper third of the oven and preheat the oven to 450°F. Grease a sheet pan with 2 tablespoons of the coconut oil, then add the rice and shake it into an even layer. Pour the coconut milk over the rice, then fill up the can with water and add that water to the sheet pan, stirring with a fork to combine. Seal tightly with a piece of aluminum foil and bake until the rice is just tender, 20 to 25 minutes. Meanwhile, in a medium bowl, combine the lime zest and half the lime juice. Add the salmon, maple syrup, soy sauce, remaining 1 tablespoon coconut oil, 1 teaspoon salt, and ½ teaspoon pepper and stir to combine. For the salad, cut the cucumbers into bite-size pieces and slice the avocados, then transfer to another medium bowl. Stir in the remaining lime juice and ½ teaspoon salt. When the rice is ready, remove the pan from the oven and set the broiler to high. Remove the foil and place the salmon on top of the rice. Broil until the salmon is just cooked through, 3 to 5 minutes. (Check halfway through, and if the rice is burning anywhere, stir it with a fork.) Fluff the rice with a fork, then scoop the rice and salmon into bowls and top with the salad and cilantro. Serve with lime wedges.

Lone Star Steakhouse Sweet Bourbon Salmon

Lone Star Steakhouse Sweet Bourbon Salmon

Sweet Bourbon Marinade:

1/4 C. Pineapple Juice
2 T. Soy Sauce
2 T. Brown Sugar
1 tsp. Bourbon
1/4 tsp. Cracked Black Pepper
1/8 tsp. Garlic Powder
1/4C. Vegetable oil

2 8-ounce Salmon Fillets, skin removed
2 tsp. Snipped Fresh chives.

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour, longer if time permits. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.

Citrus Salmon

Citrus Salmon

1/2 C. Orange Juice
1/4 C. Lemon Juice
2 T. Lime Juice
1/3 C. Golden raisins
1/4 C. Minced onion
2 T. Honey
1 T. Grated fresh ginger
1 tsp. each Grated Orange, Lemon and lime peel
Dash each Salt and Cayenne Pepper
4 sm. Salmon Steaks

In bowl mix juices, raisins, onion, honey, ginger, peels, salt and pepper. Pour over salmon in shallow dish. Cover and chill 30 minutes; transfer to buttered baking dish, reserving marinade. Bake in 425-degree oven, allowing about 10 minutes per inch thickness of salmon. Season with additional salt. Meanwhile, simmer marinade in broad skillet to reduce by half. Taste; correct seasonings. Spoon over cooked salmon.

Lemon BBQ Salmon

Lemon BBQ Salmon

6-8 salmon fillets
1/2 C. pineapple juice
1/4 C. fresh lemon juice
1/4 C. brown sugar twin
1 T lemon zest
1/2 tsp ground cumin
2 T chili powder
1 tsp ground cinnamon
1 tsp paprika
Pepper to taste

Place fillets in a shallow baking dish and cover with pineapple juice and lemon juice; allow to marinate for several hours in the refrigerator. Combine brown sugar, lemon zest, cumin, chili powder, cinnamon, paprika, salt, and pepper. Remove fillets from juice and rub spices onto fillets. Bake in a greased baking dish at 375F degrees for 12-15 minutes, or until fish is flaky.

Barbeque Roasted Salmon

Barbeque Roasted Salmon

1/4 C. pineapple juice
2 T. fresh lemon juice
4 (6-oz.) salmon fillets
2 T. brown sugar
4 tsp. chili powder
2 tsp. grated lemon rind
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Yield: 4 servings

Calories: 314
Fat: 14.7

Bourbon Glazed Salmon

Bourbon Glazed Salmon

1 C. packed brown sugar
6 T. bourbon
1/4 C. low-sodium soy sauce
2 T. fresh lime juice
2 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 garlic cloves, crushed
8 (6-oz.) salmon fillets (about 1 inch thick)
Cooking spray
4 tsp. sesame seeds
1/2 C. thinly sliced green onions

Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade. Preheat broiler. Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 tsp. sesame seeds and 1 T. onions.

Yield: 8 servings
Serving size: 1 fillet

Calories: 307
Fat: 11.6g

Chili & Sage Rubbed Salmon

Chili & Sage Rubbed Salmon

1 T. olive oil
2 medium garlic cloves, thinly sliced
1 T. coriander seeds, finely ground
1 tsp. cumin seeds, finely ground
3 1/2 T. chili powder
1/4 tsp. freshly ground black pepper
1 T. thinly sliced fresh sage leaves
1/2 C. apple cider

4 (6-ounce) skinless salmon fillets
1 T. olive oil

Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and apple cider, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using. Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours. Wipe the paste from the salmon. Heat some olive oil over medium heat in a skillet large enough to hold all the salmon fillets. Place salmon fillets in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

Dilled Salmon

Dilled Salmon

1/4 C. Balsamic Vinegar
1/2 tsp. Dried Dill Weed
1/4 tsp. Pepper
1/2 C. Evaporated Skim Milk
1/2 C. Yogurt Cheese
6 8oz. Salmon Fillets
Fresh dill for garnish

Preheat oven to 350 degrees. Spray a shallow baking dish with nonstick cooking spray. In a small saucepan, mix together vinegar, dill weed, pepper, and salt; simmer over medium heat for 5 minutes to reduce. Cool slightly, mix with milk and yogurt cheese and set aside. Place fish fillets in a single layer in baking dish. Bake for 10 minutes. Pour cheese mixture over top and return to oven to bake for an additional 10 to 20 minutes or until fish flakes easily with a fork. Garnish with dill sprigs. Serves 12.

Grilled Orange & Bourbon Salmon

Grilled Orange & Bourbon Salmon

1/4 C. bourbon
1/4 C. fresh orange juice
1/4 C. low-sodium soy sauce
1/4 C. packed brown sugar
1/4 C. chopped green onions
3 T. chopped fresh chives
2 T. fresh lemon juice
2 garlic cloves, chopped
4 (6-oz.) salmon fillets (about 1 inch thick)
Cooking spray

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Yield: 4 servings

Calories: 365
Fat: 14.1g

Grilled Salmon with Sweet Red Pepper Sauce

Grilled Salmon with Sweet Red Pepper Sauce

2 Medium Red Bell Peppers
2 Cloves Garlic
2 tsp. Red Wine Vinegar
4 Salmon Fillets (4oz each)

Grill or broil the red peppers until the skin is charred and black on all sides. Place peppers in brown paper sack, set in bowl, and allow to cool for 10 minutes so skin can be easily removed. With oven at 400 degrees, wrap garlic in foil and roast until soft, about 5 minutes. Peel and set aside. When peppers are cool enough to handle, peel over bowl to catch liquid. Discard skin and seeds. In blender or food processor, puree peppers and their juice with garlic and vinegar; set aside. Grill steaks until done – opaque when tested with fork in center. Transfer salmon to platter and spoon sauce down center of each fillet.

Grilled Salmon with Sundried Tomatoes & Capers

Grilled Salmon with Sundried Tomatoes & Capers

1 T. olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 T. capers
salt to taste
freshly ground black pepper
1/2 C. balsamic vinegar
4 salmon fillets, about 4 to 6 oz. each

Preheat the grill or broiler. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside. Meanwhile, season the salmon fillets with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 5 minutes per side. Place each fillet on a plate and spoon the tomato mixture over it.

Serving Size: 1 salmon fillet
Calories: 231

Triple Mushroom Dressing

Triple Mushroom Dressing

1 oz. dried porcini mushrooms
3/4 C. hazelnuts
3 quarts 3/4-inch cubes firm white or egg bread (1 lb.)
2 lb. leeks
1 1/4 lb. cremini or common mushrooms
6 oz. fresh shiitake mushrooms
1/4 C. (1/8 lb.) butter
3/4 C. chopped shallots
1 1/3 C. chopped celery
3/4 C. chopped parsley
2 T. chopped fresh thyme leaves or 2 tsp. dried thyme
1 1/2 T. chopped fresh sage leaves or 1 1/2 tsp. dried rubbed sage
Salt and pepper
2 large eggs
1/2 to 3/4 C. fat-skimmed chicken broth

Rinse porcini mushrooms and place in a small bowl with 2 C. hot water. Soak until soft, about 20 minutes. Rub porcini to remove any grit; lift out and squeeze liquid into soaking water. Coarsely chop porcini; reserve soaking liquid. Place hazelnuts in a 9-inch pie pan and bake in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden under skins, 10 to 15 minutes. Pour into a clean towel and rub to remove as much skin as possible. Lift nuts from towel, leaving skins behind; coarsely chop nuts. Place half the bread in each of two 12- by 17-inch baking pans. Bake in a 350° regular or convection oven, stirring once, until lightly browned, 12 to 15 minutes. Pour into a large bowl. Trim off and discard dark green tops and root ends from leeks. Cut white stalk in half lengthwise and rinse well, flipping layers to release grit. Coarsely chop. Rinse cremini and shiitake mushrooms; cut off and discard shiitake stems. Thinly slice both types of mushrooms. In a 5- to 6-quart pan over medium-high heat, melt butter. Add shallots, leeks, and cremini and shiitake mushrooms; stir often until mushrooms begin to brown, about 15 minutes. Mix porcini, nuts, celery, parsley, thyme, and sage into mushroom mixture. Stir into bread and add salt and pepper to taste. In a small bowl, beat together eggs, 1/2 C. of the reserved porcini mushroom–soaking liquid (pour in carefully, leaving grit behind), and 1/2 C. chicken broth. Pour over bread mixture and mix well. If you prefer a moister texture, add up to 1/2 C. more porcini mushroom–soaking liquid or broth. Pour into a shallow 3- to 3 1/2-quart baking dish. Cover with a buttered sheet of foil. Bake dressing in a 325° regular or convection oven until hot in the center, 45 minutes to 1 hour; uncover and bake until top is golden, 10 to 20 minutes longer.

Yield: 12 servings
Calories: 206
Fat: 9.3g
Fiber: 2.4g

Salmon in Paper with Horseradish Cream

Salmon in Paper with Horseradish Cream

1/4 C. 1% fat cottage cheese
1 T. horseradish prepared
1/2 tsp. fresh parsley, minced
12 oz. salmon fillets fresh, 1/2-inch thick
1 pinch lemon-pepper seasoning
2 C. zucchini, sliced 1/4-inch thick
1 1/2 C. carrot, cut into julienne pieces
4 slices French bread

For the sauce, in a blender or small food processor, blend or process the cottage cheese until creamy. Transfer the cottage cheese to a small bowl. Stir in the horseradish and parsley. Cover and chill in the refrigerator while preparing the salmon. Cut parchment paper into 4 squares, 12-by-12 inches each. Fold each square in half, then trim into large hearts. Open the paper hearts. Cut the salmon into 4 equal pieces. Place a piece on half of each paper heart. Sprinkle with the desired amount of lemon-pepper seasoning. Layer the zucchini and carrots on top of the salmon. For each packet, fold the paper over the fish and vegetables and align the edges. Make a small fold at the top edge, crease and repeat to make a double seal. Work your way around the edge, making a double seal. When you reach the pointed end, twist the parchment to hold the folds in place. Make sure the edges are tightly sealed. Place the packets on a large cookie sheet. Bake at 400 degrees about 20 minutes or until the paper is browned and puffed. Carefully cut a large “X” in the top of each packet and fold back the points. Check to see if the fish flakes easily when tested with a fork and the vegetables are crisp-tender. If not, close the packets and bake about 3 minutes more. To serve, transfer the packets to dinner plates. Open the packets and top each serving with the horseradish sauce.

Salmon Mousse

Salmon Mousse

3/4 C. plain nonfat yogurt
1/2 tsp dried rosemary, crumbled
1 lb. skinless, boneless salmon fillets
1 envelope (1/4 ounce) unflavored gelatin
2/3 C. reduced-fat sour cream
1/4 C. drained prepared horseradish
2 T. grated onion
2 tsp grated lemon zest
3 T. fresh lemon juice

Spoon yogurt into a paper towel-lined sieve set over a bowl. Let drain while you cook salmon. In large skillet, bring 2 C. water and rosemary to a boil over medium heat. Reduce to a simmer, add salmon, cover, and cook 12 minutes or until just cooked through, turning salmon over once. Lift from cooking liquid and cool to room temperature. Meanwhile, in small measuring cup, sprinkle gelatin over 1/2 C. cold water. Let stand 5 minutes or until softened. Set C. in small saucepan of simmering water and heat until gelatin has melted. Transfer to food processor along with salmon, sour cream, horseradish, lemon zest, lemon juice, salt, and drained yogurt. Pulse until mixture is smooth. Transfer to decorative bowl (or fish-shaped mold), cover and refrigerate at least 4 hours for mousse to set. If you like, un-mold onto a platter.

Salmon Teriyaki

Salmon Teriyaki

Teriyaki Marinade:

1/2 C. reduced-sodium soy sauce
2 T. rice vinegar
3 garlic cloves, halved
1 T. finely chopped fresh gingerroot
11/2 C. frozen unsweetened Apple juice concentrate (12 oz.), undiluted and thawed

1/2 C. finely chopped scallions
6 salmon steaks (4 oz. each)

Combine all the ingredients, except the scallions and salmon, in a blender and blend until smooth. Stir in the scallions. Place the salmon in a glass baking dish and pour the marinade over it. Cover tightly and refrigerate for 8 to 10 hours, turning the salmon occasionally so that the marinade is absorbed evenly. Preheat the oven to 350°F. Bake the salmon, in the marinade, in the preheated oven for 8 to 10 minutes, or until the fish flakes easily.

Makes 6 servings, 175 calories each

Poached Salmon Fillets

Poached Salmon Fillets

1 1/4 lb. salmon fillet
1 tsp. chopped chives
1/2 cup chopped celery
1 bay leaf
1/4 tsp. onion powder
1/2 tsp. salt
1/2 cup apple juice
1/2 cup water
1 T. lemon juice

Lay salmon in crockpot. Sprinkle chives, celery and bay leaf beside salmon. Stir remaining ingredients together in bowl. Pour over salmon. Cover and cook on Low for 3-4 hours or on High for 2 hours. Cook until salmon flakes with fork. Discard bay leaf.

Tandoori Salmon With Raita And Rice Pilaf

Tandoori Salmon With Raita And Rice Pilaf

Salmon:
2 cloves garlic, finely chopped
1 piece (1 inch) fresh ginger, peeled and chopped
1 tsp. curry powder
1 tsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1 1/2 lb. salmon fillet, 1 inch thick
Raita:
1/2 C. low-fat plain yogurt
1/2 large cucumber, peeled, seeded and thinly sliced
1 tsp. fresh lemon juice
1/8 tsp. salt
Pilaf:
1 can (14.5 oz.) reduced-sodium, fat-free chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1 C. basmati rice
2 cloves garlic, chopped
2 large scallions, trimmed and chopped (both green and white parts)
1 1/2 C. frozen peas, thawed
1/4 C. fresh flat-leaf parsley, chopped

Salmon: In a small bowl, stir together the chopped garlic, chopped fresh ginger, curry powder, lemon juice, paprika, salt, cinnamon and cayenne to make the spice rub. Place the salmon fillet, skin side down, in a glass baking dish. Spread the spice rub over the top of the salmon. Cover; refrigerate for 30 minutes to marinate the salmon with the spice rub. Raita: In a small bowl, stir together the yogurt, sliced cucumber, lemon juice and salt. Cover the bowl; refrigerate for at least 30 minutes or up to a day ahead. After the salmon has marinated in the refrigerator for 30 minutes, heat the oven to 450°. Pilaf: In a medium-size saucepan, combine chicken broth, salt, black pepper and rice. Bring to a boil. Lower heat; tightly cover the saucepan and gently simmer the rice for 10 minutes. Stir the chopped garlic and chopped scallions into the rice mixture; cover the saucepan and simmer for 5 minutes. Gently stir in the thawed peas; cover and simmer until the peas are heated through, the rice is tender and all the liquid is absorbed, 3 to 5 minutes. While the rice is cooking, bake the salmon in 450° oven until cooked through, 12 to 15 minutes. Stir in parsley into rice. Serve salmon with raita and basmati rice pilaf on the side.

Yield: 6 servings
Calories: 344
Fat: 8g
Fiber: 4g

Baked Citrus & Herb Salmon

Baked Citrus & Herb Salmon

Cooking spray
1 (3 1/2-pound) salmon fillet
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 T. grated lemon rind
1 T. grated orange rind
10 fresh chives
4 thyme sprigs
4 oregano sprigs
4 tarragon sprigs
10 (1/8-inch-thick) slices lemon (about 1 lemon)

Preheat oven to 450 degrees. Line a shallow roasting pan with foil; coat foil with cooking spray. Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs. Place fish on prepared pan. Cover with foil; seal. Bake at 450 degrees for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.

Yield: 10 servings
Serving Size: about 4 oz. salmon

Calories 213
Fat 9.8g
Fiber 0g