Salmon

Salmon and Rice Casserole

3 c. white rice, cooked

1 can Campbell's Cream of Celery or Mushroom Soup

1 large can salmon, flaked, drain juice, remove skin and bones

1/2 c. black olives, halved

1/2 c. unseasoned bread crumbs

Preheat oven to 375 degrees. Spray casserole dish with no-stick cooking

spray. Mix all ingredients except bread crumbs. Spoon salmon mixture into

baking dish. Sprinkle bread crumbs on top. Bake 25 to 30 minutes. Serves 6.

Poached Salmon in Microwave

1/2 c. water

1/3 c. dry white wine

2 peppercorns

1 lemon, sliced thin

1 bay leaf

1 T. white onion, minced

2 large or 4 small salmon steaks

In large microwaveable dish in which salmon will fit in 1 layer, place water,

wine, peppercorns, lemon, bay leaf and onion. Microwave until it reaches a

full boil. Add salmon. Cover with microwavable lid or paper towels. Cook on

high until fish is opaque. Let stand 5 minutes.

To make sauce:

1/2 c.reduced fat sour cream

1 T. parsley, minced

1 t. lemon juice

1/2 t. dill

Combine sauce ingredients. Serve with salmon. Serves 2 to 4.

Easy Salmon Omelet Dinner

1 7 1/4 oz. can Bumble Bee Pink Salmon

1 small zucchini, peeled, shredded

1/2 c. green onion, chopped

1/4 c. unsalted butter

8 eggs, whites only

2 T. water

1/2 t. dill

reduced fat sour cream

Drain juice from salmon. Saute zucchini and green onion in 1 T. butter.

Remove from skillet. Melt remaining butter. Beat eggs, water and dill. Add to

skillet. Cook omelet, lifting to allow uncooked egg to flow to bottom. When

eggs are golden, add flaked salmon and vegetables. Fold omelet in half. Cut

in half and place on serving plates. Serve with sour cream. Serves 2.

Alaskan Salmon Tacos

1 can (14.75 oz.) Alaska red salmon

1/2 c. mild salsa, or hot, if desired

12 corn tortillas

2 c. refried beans

3/4 c. Cheddar cheese, shredded

2 c. lettuce, shredded

1 c. tomatoes, diced

extra salsa and cilantro for garnish

Preheat oven to 350 degrees. Mix salmon with salsa and set aside. Place

tortillas on baking sheet in single layer. Portion beans and cheese evenly

onto tortillas. Place in oven until warm and cheese has melted, about 5 to 8

minutes. Remove from oven. Divide salmon mixture evenly among tortillas.

Top with lettuce and diced tomatoes. Folded tortillas over. Serve with extra

salsa and chopped cilantro. Makes 12 tortillas. Serves 6 to 12.

Baked Dijon Salmon with Mousse Topping

To make mousse topping:

1/2 pound filet of sole or any firm, white fish, cut in 1 inch pieces

2 eggs, whites only

1/4 c. heavy cream

2 T. Dijon mustard

In blender or food processor, combine all ingredients. Blend until smooth.

Set aside. Next:

4 salmon steaks, 1 inch thick

3/4 c. dry white wine

1 T. white onion, chopped

1/4 c. heavy cream

2 T. unsalted butter

2 T. Dijon mustard

Preheat oven to 450 degrees. Arrange salmon in shallow baking dish.

Pour wine over salmon. Spoon mousse on salmon. Bake 20 minutes. Move

salmon to serving platter and keep warm. Pour fish liquid into large skillet.

Add onion, cream and butter. Bring to a boil, stirring until reduced by half.

Mix in mustard. Serve salmon with sauce. Serves 4.

Mushroom Salmon Loaf

2 c. Alaska red salmon, drained, flaked

1 1/2 c. seasoned bread crumbs

1/2 c. white onion, minced

4 eggs, whites only

1 can or 1/1/4 c. Campbell's Cream of Mushroom Soup

1/4 c. low fat milk

Preheat oven to 350 degrees. Spray small loaf pan with no-stick cooking

spray. Combine first four ingredients and mix lightly. Pack firmly into loaf pan.

Bake, uncovered for 1 hour. When salmon is almost done baking: Heat soup

and milk in medium sauce pan until hot, stirring constantly. When baking

time is up: Remove salmon loaf from oven. Pour off excess liquid. Turn out

onto serving platter. Slice and separate slices a little. Pour some mushroom

soup over slices. Serve remainder of soup on side. Serves 6.

** 30

Salmon Loaf

2 cans Alaska red salmon, rinsed, drained, skin removed

8 eggs, whites only

2 c. unseasoned bread crumbs

3 T. Dijon mustard

1 can Campbell's Cream of Mushroom soup

1/4 c. low fat milk

Preheat oven to 350 degrees. Spray loaf pan with no-stick cooking spray.

In large bowl, add salmon, eggs, crackers, mustard and mix until well

combined. Add to loaf pan and shape into loaf. Cover and bake for 1 hour

but remove cover last 10 to 15 minutes. In medium pan, add soup and milk.

Stir until well combined and heat through. Remove loaf from oven. Slice and

place on serving platter. Pour sauce over loaf. Any remaining sauce can be

served on the side. Serves 4 to 6.

Broiled Ginger Salmon

2 T. white wine

2 T. low sodium soy sauce

1 t. fructose

2 t. fresh ginger, grated

1 t. extra virgin olive oil

2 6 0z. salmon fillets, about 3/4 inch thick

In medium bowl, combine wine, soy sauce, fructose, ginger and oil. Coat

broiler pan with no-stick cooking spray. Place salmon on top. Brush with

ginger sauce. Broil for 5 to 6 minutes. Turn fillets over and brush with sauce.

Broil for another 5 to 6 minutes or until salmon flakes easily with fork. Serve

with remaining sauce on side. Serves 2.

Salmon Pie

2 c. white rice, cooked

2 eggs, whites only

2 T. Romano cheese, grated

1 10 oz. package frozen asparagus spears, thawed, cut into 1 inch pieces

1 7 3/4 oz. can Alaska red salmon, rinsed, drained, flaked

1/2 c. low fat milk

4 eggs, whites only

1/4 c. or 4 oz. Romano cheese, grated

additional Romano cheese, grated, for garnish

Preheat oven to 350 degrees. Spray 9 inch pie dish with no-stick cooking

spray. In medium bowl, combine 1st 3 ingredients. Mix well and press firmly

into bottom and sides of pie dish. In same bowl, combine remaining

ingredients and mix well. Spoon into pie shell. Bake 45 minutes. Sprinkle

additional Romano cheese on top, if desired. Serves 4 to 6.

Salmon Salad

1 pound fresh or frozen salmon, thawed, cooked and cooled, or 16 oz. canned

2 heads Bibb lettuce

1 c. white rice, cooked

2 T. pecan, chopped

2 T. parsley, chopped

2 T. lemon juice

3/4 t. lemon rind, grated

1/4 c. fresh dill, minced, for garnish

Rinse and drain salmon. Reserve 2 T. of liquid. Place salmon in large bowl

and flake. Reserve large, outer leaves of lettuce. Finely chop rest of lettuce

leaves, should have about 1 c. Add chopped lettuce, reserved liquid, rice,

pecans, parsley, lemon juice and lemon rind to salmon. Toss well. Cover and

chill at least 1 hour. When ready to serve: Arrange outer lettuce leaves on

serving platter. Mound salmon mixture on lettuce leaves. Sprinkle dill on top

of salmon. Makes 4 c. or serves 6 to 8.

Salmon Mushroom Loaf

To make loaf:

2 c. salmon, rinsed, drained, flaked

1 1/2 c. unseasoned bread crumbs

1/2 c. green pepper, minced

4 eggs, whites only

1 can or 1 1/4 c. Campbell's Cream of Mushroom soup

To make sauce:

1 can or 1 1/4 c. Campbell's Cream of Mushroom soup

1/4 c. low fat milk

Preheat oven to 350 degrees. Spray small loaf pan with no-stick cooking

spray. In large bowl, combine all ingredients. Pack firmly in loaf pan. Bake 1

hour or until done. About 10 minutes before loaf is done, prepare sauce. Add

soup and milk to small sauce pan. Heat over medium heat and stir until well

mixed. Using large spatula, lift salmon loaf out of pan and place on serving

platter. Slice and separate slices a little. Pour a little of mushroom sauce over

loaf. Serve remaining sauce on side. Serves 4 to 6.

Wild Salmon Hash

To prepare Roasted Red Potatoes:

1 1/2 pound small red potatoes, washed, cut into wedges

1/2 t. thyme

1/2 t. garlic powder

2 T. extra virgin olive oil

Preheat oven to 450 degrees. Combine all ingredients in large bowl.

Gently toss. Place potatoes on baking sheet in a single layer. Bake 45 to 50

minutes, stirring twice, until golden brown and tender. Cool slightly and dice.

To prepare hash while potatoes are roasting:

2 T. unsalted butter

3 leeks, white and light green parts only, cleaned, sliced

2 c. raw wild salmon, cod, red snapper or halibut, chopped

1/2 c. heavy cream

1/4 c. fresh chives, chopped

6 eggs, whites only, lightly beaten, optional

Melt butter in large skillet, over medium high heat. Add leeks and cook

until soft, about 5 minutes. Add salmon, saute until opaque, about 3 minutes.

Add potatoes, saute about 2 minutes. Add cream, cook 2 minutes. Reduce

heat to low. Pour egg whites over top and cover. Let cook about 10 minutes

or until eggs are completely done. Garnish with chives. Serves 4.

Nutritional information per serving, without eggs: 460 cal, 26 g fat, 75 mg

chol, 20 g pro, 40 g carb, 5 g fiber.

Salmon Pasta Salad

8 oz. angel hair or vermicelli pasta, broken in thirds

1 small zucchini or yellow squash, peeled, chopped

1/2 c. celery, chopped

1/3 c. red onion, finely chopped

1/2 c. black olives, drained

1 7 oz. jar marinated artichoke hearts, drained, coarsely chopped

3 T. basil or cilantro, chopped

2 T. parsley, chopped

1 t. garlic, chopped

1/4 t. celery flakes

1/2 c. low fat mayonnaise

1 pound salmon fillets, cooked, flaked, chilled

spring salad greens

In large pot, bring water to a boil. Add pasta. Cook according to package

directions and to desired tenderness. When pasta is done, place in colander.

Rinse well under cold water to cool pasta quickly. Drain pasta well.Place

pasta in large bowl. Add all ingredients except salmon and greens. Mix well.

Fold in salmon. Place greens on serving platter or individual plates. Spoon

salmon mixture onto greens. Serves 6.

Slow Baked Salmon with Ginger Sauce

1 pound salmon fillet, skin on, bones removed

1/4 c. low sodium soy sauce

3 T. fresh ginger, finely chopped

Preheat oven to 300 degrees. Rinse salmon with cold water. Pat dry with

paper towels. Place salmon in baking dish that has been sprayed with no

stick cooking spray. In small saucepan, bring soy sauce to a boil. Boil for 3

minutes or until reduced by 1/3. Brush salmon liberally with soy sauce.

Sprinkle half of ginger on top of salmon. Bake uncovered, about 45 minutes.

Sprinkle remaining ginger on top. Serves 2.

Salmon Aspic

1 envelope unflavored gelatin

1/2 c. juice from drained canned tomatoes

1 1/2 c. vegetable cocktail juice

1 7 3/4 oz. red sockeye salmon

1/2 c. celery, finely diced

1 to 2 T. or 2 to 4 small scallions, finely diced

Salad greens

low fat mayonnaise for garnish

In medium bowl, add tomato juice and gelatin to soften, about 5 minutes.

In 1 quart sauce pan, heat vegetable juice until boiling. Pour over gelatin

mixture. Stir until gelatin dissolves. Drain salmon. Remove skin and large

bones. Break salmon into large pieces. Add to gelatin mixture with celery and

scallion. Cover and chill until partly thickened, about 1 1/2 hours. Stir gently

to distribute salmon. Spoon into 4 6 oz. custard cups. Chill again to set. Place

salad greens on 4 serving plates. Remove salmon from custard cups. Place on

top of greens. Top with a spoonful of mayonnaise. Serves 4.

Salmon with Lemon

1 pound salmon filet, skinless, boneless

4 T. extra virgin olive oil

1 T. fresh ginger root, finely shredded

1 lemon, peeled and segmented

2 t. light sesame oil

Cut salmon into 1 inch strips. Heat wok or large skillet over high heat. Add

3 T. oil. When very hot and slightly smoking, turn heat down to medium. Add

salmon strips. Let them cook undisturbed until brown, about 2 minutes. Turn

fish over to brown other side. Try not to break up strips. Remove and drain

fish on paper towels. Wipe wok or skillet clean with paper towels. Reheat wok

or skillet with remaining 1 T. oil. Add ginger root. Stir fry for 20 seconds to

brown. Add lemon. Stir fry gently for about 1 minute. Return salmon to wok

or skillet. Gently mix with lemon and ginger for about 1 minute. Add sesame

oil. Stir gently and heat for about 1 minute. Remove salmon and place on

serving platter. Arrange lemon around salmon. Serves 4.

** 20

Salmon Stuffed Artichokes

1 c. sliced mushrooms

1/4 c. white onion, chopped

2 T. unsalted butter

1 7 3/4 oz. can Alaska red salmon, drained, bones and skim removed, chunked

1 t. lemon or lime juice

2 medium artichokes, outer leaves, top, center and chokes removed

Preheat oven to 375 degrees. Place artichokes on shallow baking dish.

Bake, uncovered about 40 minutes. Remove from oven. Allow to cool. Add

butter to large skillet and melt over medium high heat. Saute mushrooms

and onions until tender. Add salmon and juice. Toss to coat and to heat

mixture thoroughly. Fill centers of artichokes with filling. Serves 2.

Salmon Casserole

1 1 pound can Alaska red salmon

1/2 pound Romano cheese, shredded

1/2 c. low fat milk

1/2 c. zucchini, peeled, chunked

6 to 8 tomato slices

a little basil and Romano cheese for garnish

Preheat oven to 375 degrees. Drain salmon. Remove skin and bones if

desired. Flake salmon. Place in baking dish that has been sprayed with

no-stick cooking spray. Add zucchini chunks. Mix 1/2 c. low fat milk or plain

soy milk and cheese. Microwave for a few minutes until milk is heated and

cheese melts. Stir well and pour over salmon and zucchini. Place in oven

and bake for 35 minutes. Remove baking dish from oven. Place tomato slices

on top. Sprinkle basil and Romano cheese on top. Return to oven for about 5

minutes. Serves 6 to 8.

Salmon Casserole

1 1 pound can Alaska red salmon

1/2 pound Romano cheese, shredded

1/2 c. low fat milk

1/s c. zucchini, peeled, chunked

2 c. prepared biscuit mix

3/4 c. low fat milk

Preheat oven to 425 degrees. Drain the salmon. Remove skin and bones

if desired. Flake salmon. Place in baking dish that has been sprayed with

no-stick cooking spray. Add zucchini chunks. Mix 1/2 c. low fat milk or plain

soy milk and cheese. Microwave for a few minutes until milk is heated and

cheese melts. Stir well and pour over salmon and zucchini. Place in oven

and bake for 15 minutes. Meanwhile, prepare biscuits. Mix the biscuit flour

with 3/4 c. low fat milk or plain soy milk. Remove baking dish from oven.

Spread biscuit dough evenly over top. Place back in oven. Bake until biscuits

are done and lightly browned. Serves 6 to 8.

Gravlax a la Francaise (Salmon served in the French manner, all at once)

1 very fresh salmon fillet, about 2 1/2 pounds, skinned

1/3 c. coarse salt

2 t. fructose

1/4 c. canned or bottled green peppercorns, drained

3 T. fresh chervil, chopped or 1 T. dried

2 T. fresh tarragon, chopped

1/2 T. capers

1/2 T extra virgin olive oil

8 lemon wedges

Pumpernickel bread, sliced thin

3 days before serving: Cut dark fat spots from skin side of salmon fillet

with sharp knife. Turn fillet. Remove long thin bones along length of fillet

with tweezers. Place fillet on large piece aluminum foil. Mix salt and fructose

and rub on both sides of fillet. Place another sheet of foil on top. Fold edges

together to seal tightly. Refrigerate on tray 24 hours. On 2nd day: Turn fillet

over and refrigerate another 24 hours. On 3rd day: Using sharp knife, chop

peppercorns until finely minced. In a small bowl, mix peppercorns, chervil,

thyme and tarragon. Rub herb mixture on both sides of fillet. Refrigerate,

sealed as before for another 12 to 16 hours. At serving time: Scrape herb

mixture from fillet. Place fillet on cutting board. Cut at a slight angle into

thin slices. Arrange 3 slices on individual, chilled serving plate. Brush very

lightly with extra virgin olive oil and then sprinkle capers on. Serve with

lemon wedges and pumpernickel bread. Serves 8.

Overnight Salmon Strata

2 slices white, whole wheat or rye bread

1 7 3/4 oz. can Alaska red salmon, drained, flaked

1 c. cheddar cheese, shredded

1 T. unsalted butter, melted

2/3 c. low fat milk

2 eggs, whites only

dash of dill

Prepare 2 individual baking dishes with no-stick cooking spray. Cut each

slice of bread from corner to corner, into 4 triangles. Alternate and arrange

in baking dishes, bread, salmon and cheese. Drizzle half of melted butter

over each. In a medium bowl, combine milk, egg and dill. Pour over bread.

Refrigerate, covered 2 hours or up to 24 hours. When ready to cook:

Remove from refrigerator and allow to warm a little while preheating oven

to 350 degrees. Bake 30 to 35 minutes or until knife inserted in center

comes out clean. Serves 2.

Salmon Noodle Casserole

1 15 oz. can Alaska red salmon, bones and skin removed, flaked

3 T. unsalted butter

2 T. all-purpose unbleached flour

1/2 t. French's yellow mustard

1 3/4 c. low fat milk

1 10 oz. package mixed vegetables, thawed, drained

3 c. wide noodles, cooked, drained

1 c. Cheddar cheese, shredded

1/2 c. Cheddar cheese, shredded, for garnish

Preheat oven to 350 degrees. Spray 2 quart baking dish with no-stick

cooking spray. Drain salmon. in medium bowl, break salmon into chunks. In

a large skillet, over medium heat, melt butter. Stir in flour and mustard.

Gradually add in milk. Stir and cook until slightly thickened. Stir in

vegetables, cooked noodles and 1 c. of cheese. Gently fold in salmon. Pour

into baking dish. Sprinkle remaining cheese on top. Bake, uncovered 30

minutes. Serves 6.

Baked Salmon

1 large salmon filet

1 medium while onion, sliced thin

1 large lemon, sliced thin

1 medium cucumber, peeled, sliced thin

Preheat oven to 350 degrees. Spray a large baking dish or shallow pan

with no-stick cooking spray. Place filet in dish or pan. Cover with cucumber

slices, then onion slices and then lemon slices. Bake 30 minutes or until

salmon flakes easily with a fork. Serves 4 to 6.

Herbed Salmon and Zucchini
4 salmon fillets, about 1/2 pound each
1 pound zucchini, rinsed, peeled, cut into 1 inch rounds
3 T. extra virgin olive oil
2 garlic cloves, chopped
1/2 t. oregano
2 T. fresh parsley, chopped
4 sheets of aluminum foil, about 12 inches long each
Preheat oven to 350 degrees. Spray a large glass baking pan with a no

stick cooking spray. In large bowl, combine all ingredients, except zucchini

and salmon. Add zucchini and stir. Place salmon in baking pan. Pour herbed

oil and zucchini over salmon. Do not cover. Place in oven. Cook 25 minutes.

Place salmon on serving plates. Place zucchini on each plate. Pour herbed

oil over all. Serves 4. Variation: Use 1 pound of small red potatoes or sweet

potatoes, rinsed and quartered instead of zucchini.

Caesar Salmon
6 salmon fillets,, about 6 oz. each
6 thin lemon slices
1 c. Newman's Own Caesar Vinaigrette Salad Dressing
1 T. fresh thyme, rinsed, chopped
1 c. unseasoned bread crumbs
6 pieces of aluminum foil, each large enough to enclose 1 fillet
Preheat oven to 350 degrees. Spray a glass baking dish with no stick

cooking spray. Place fillets in dish. Pour 2 1/2 T. of dressing over each fillet.

Sprinkle thyme on each fillet. Sprinkle bread crumbs on each fillet and pat

into place. Place 1 lemon slice on each fillet. Do not cover. Place dish in

oven. Bake for 25 minutes. Place fillets on individual plates. Serves 6.

Salmon Brunch Skillet

2/3 c. reduce fat sour cream

1 t. fresh lemon juice

2 1/2 T. chopped fresh dill

1 T. extra virgin olive oil

6 medium white potatoes, rinsed, peeled, cubed

3/4 c. white onion or scallions, chopped

2 c. or 6 oz. salmon, skinless, boneless, flaked

1 t. Dijon mustard

Spray large skillet with no-stick cooking spray. Add oil and heat over

medium heat. Spread potatoes and onions or scallions evenly over bottom

of pan, cover, and cook, stirring occasionally, about 15 minutes. While

potatoes are cooking: blend sour cream, lemon juice, and 1 1/2 T. of dill in

a small bowl. Cover and place in refrigerator. Combine salmon and mustard,

and the remaining 1 T. of dill in medium bowl. Cover and place in refrigerator.

Remove cover from pan, raise heat to medium-high. Cook 5 minutes or until

potatoes brown and begin to crisp, turning occasionally. Add salmon mixture.

Combine with potatoes by turning sections of potatoes with spatula. Cook for

5 minutes or until heated through. Serve hot with dill cream on top or on the

side. Serves 6.

** 10

Spiced Salmon

4 salmon steaks

2 T. extra virgin olive oil

2 T. wildflower honey

1 T. lemon juice

2 lemon grass stalks, thinly sliced

4 whole star anise

Preheat oven to 350 degrees. Lightly oil baking dish. Place salmon steaks in

baking dish. Bake 25 minutes. Remove from oven. Turn filets over. Mix honey
and lime juice. Pour over steaks. Place lemon grass stalks in single

layer on top of salmon steaks. Place 1 anise on each filet. Bake another

15 minutes. Serves 4.

Salmon with Ginger Glaze

1/4 c. white sugar

2 T. Dijon mustard

1 T. fresh ginger, grated or 1 t. ground

4 6 oz. wild Pacific salmon filets, about 1 inch thick, skinned

Coat rack of broiler pan with no-stcik cooking spray. Preheat broiler. In

small bowl, add sugar, mustard, ginger and combine well. Place salmon on

broiler rack. Brush glaze on top. Broil 6 inches from heat for 8 to 10 minutes

or until fish is lightly browned and opaque. Place each filet on individual

serving plates with a lightly dressed salad of mixed greens. Serves 4.

Salmon Loaf

1 15 1/2 oz. can Alaska red salmon

3/4 c. low fat milk

1 T. lemon juice

1 large white onion, chopped

1 t. dried parsley

4 eggs, whites only

2 c. unseasoned bread crumbs

1/4 c. diced celery

1 T. unsalted butter, melted

Preheat oven to 325 degrees. Spray 9 inch by 5 inch loaf pan with no

stick cooking spray. Drain salmon. Remove skin and bones, if desired. Add

other ingredients, except milk. Mash with fork and mix well. Add enough

milk so mixture is moist but not runny. Place in loaf pan. Press down so

loaf extends to sides of pan and is flat on top or slightly rounded, if desired.

Bake for 50 minutes. Slice and serve hot. Serves 6 to 8.

Salmon Sorrento

1 T. extra virgin olive oil

5 medium plum tomatoes, diced

8 large black olives, chopped

3 T. lemon juice

2 T. curly leaf parsley, chopped

1 T. capers, rinsed and drained

3 garlic cloves, thinly sliced

1 pound salmon filet

Heat large skillet over medium high heat. Add oil. Add tomatoes, black

and green olives, lemon juice, parsley, capers and garlic. Stir to mix. Heat

and saute about 3 minutes. Reduce heat to medium. Cook until mixture is

reduced by 1/3, about 5 minutes, stirring occasionally. While sauce is

cooking, rinse salmon. Pate dry with paper towels. Using spoon, push sauce

to 1 side. Place salmon in skillet. Spoon sauce over salmon. Cook covered

over medium heat for 18 minutes or until salmon flakes easily. Serves 4.

Salmon Sorrento

1 T. extra virgin olive oil

5 medium plum tomatoes, diced

8 large black olives, chopped

3 T. lemon juice

2 T. curly leaf parsley, chopped

1 T. capers, rinsed and drained

3 garlic cloves, thinly sliced

1 pound salmon filet

Heat large skillet over medium high heat. Add oil. Add tomatoes, black

and green olives, lemon juice, parsley, capers and garlic. Stir to mix. Heat

and saute about 3 minutes. Reduce heat to medium. Cook until mixture is

reduced by 1/3, about 5 minutes, stirring occasionally. While sauce is

cooking, rinse salmon. Pate dry with paper towels. Using spoon, push sauce

to 1 side. Place salmon in skillet. Spoon sauce over salmon. Cook covered

over medium heat for 18 minutes or until salmon flakes easily. Serves 4.

Baked Salmon
1 5 pound salmon filet

2 c. low fat mayonnaise

3/4 c. bacon bits

Preheat oven to 375 degrees. Place cleaned salmon filet in lightly oiled

baking dish. Generously cover with mayonnaise. Sprinkle bacon bits over

filet and mayonnaise. Bake for 30 minutes or until done. It should be

golden brown in color. Serves 4.

Baked Salmon
1 1/2 pound salmon filet 
3 green onions, finely chopped
2 T. fresh dill, finely chopped        
1/2 c. low fat mayonnaise  
1/3 c. Parmesan cheese             
    Preheat oven to 350 degrees. Spray shallow oven safe pan with no-stick 

cooking spray. Place salmon in pan. Mix all other ingredients in small bowl. 

Spread over top of salmon. Bake covered for 30 minutes or until salmon 

flakes easily with fork. Serves 4.

Easy Baked Salmon                          
1 whole salmon filet 
1 c. white wine
1/4 c. low fat mayonnaise  
1 small white onion, thinly sliced 
1 lemon
   Preheat oven to 350 degrees. Spray baking dish with no-stick cooking 

spray. Put filet in pan, skin side down. Pour wine over fish. Spread 

mayonnaise over fish. Place onion slices on top. Squeeze fresh lemon over 

top. Cover and bake for 30 minutes or until salmon flakes easily with fork. 

Serves 4. 

Baked Salmon with Shrimp 
1 pound green onions, chopped or sliced
a little extra virgin olive oil or oil
2 pound shrimp, shell removed, deveined      
6 salmon filets, about 2 pounds
2 t. fresh spearmint, chopped
1 lemon thinly sliced  
1/4 c. fresh flat leaf parsley, minced
1 medium lemon, juice only         
    Preheat oven to 350 degrees. Lightly spray baking pan with no-stick 

cooking spray. Place salmon in pan. Cover and bake until flakes easily with 

fork. While salmon is baking: Heat oil in medium pan over medium high 

heat. Saute onions until tender. Add mint, parsley and lemon juice. Stir. 

Simmer for 1 minute. Add shrimp. Stir to coat shrimp. Cook for 3 minutes 

only. Place baked salmon filets on plates. Poor sauce over filets. Garnish 

with lemon slices. Serves 6. 

Baked Salmon with Sour Cream Sauce 
2 6 oz. salmon filets 
1/4 c. low fat sour cream             
grated rind of 1/2 lemon           
1 T. Dijon mustard 
1 small minced garlic 
juice of 1/2 lemon     
    Preheat oven to 375 degrees. Spray shallow oven safe pan with no-stick 

cooking spray. Place salmon in pan. Mix together sour cream, lemon rind, 

mustard and garlic. Spread sour cream mixture over fish. Bake for 20 

minutes or until fish flakes easily with fork. Squeeze lemon juice over fish. 

Serves 2. 

Salmon Framboise             
4 6 oz. salmon filets
1 c. raspberry preserves           
1 c. dry white wine 
    Place fillets in medium bowl. In small bowl, mix preserves and wine. Pour 

over filets. Cover bowl. Refrigerate 4 hours or overnight. When ready to cook:

preheat oven to 375 degrees. Lightly spray baking dish with no stick cooking 

spray. Place filets in dish. Add any sauce left in bowl. Bake filets for 25 minutes 

or until done as desired. Serve immediately. Serves 2 or 4.