1 7¾-ounce can salmon, drained and flaked (or tuna)
      ¼ cup dill pickle, chopped (can substitute relish for sweeter flavor)
      ¼ cup mayonnaise
      2 tablespoons catsup
      4 hot dog buns
      Soft butter

Heat oven to 350°.

Mix first 4 ingredients in a bowl.

Open buns and slice down center.

Butter each half.

Spread salmon (or tuna) filling evenly on buns.

Place on cookie sheet and bake for 10 minutes.
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1 tablespoon minced fresh ginger
1 & 1/2 teaspoons curry powder
1 teaspoon coarse ground pepper
4 (3-oz.) salmon fillets with skin
1 tablespoon olive oil
1 clove garlic, minced
3 green onions, chopped

Combine the ginger, curry powder, and pepper and rub the mixture onto the flesh sides of the salmon. Heat the olive oil in a skillet until the pan is moderately hot. Add the garlic and cook until it’s golden brown. Place the salmon skin side down in the pan and cook, covered, for 5 minutes. Turn the fish and cook, covered, for another 2 minutes. Add the green onions and cook for about half a minute. Serves four.

Nutrition Facts Per serving: 172 calories; 7 g fat; 23 g protein.

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Prep Time: 10 min | Total Time: 35 min
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing

PLACE salmon fillets, skin sides down, in 13×9-inch baking dish sprayed with no stick cooking spray.
MIX remaining ingredients until well blended; spoon over salmon.
BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork.
Makes: 4 servings

CALORIES 190, FAT 7 g (sat 1 g), CHOL 60 mg, SODIUM 320 mg, CARB 5 g, FIBER 1 g, SUGARS 3 g, PROTEIN 24 g, DV VIT A 25%, DV VIT C 10%, DV CALCIUM 4%, DV IRON 10%

Yield: 1 Servings

3 lg Idaho Potatoes, peeled and
-diced
2 tb Corn starch
2 Whole eggs
4 Egg whites
1/4 c Heavy cream
-Salt and pepper to taste
1 tb Lemon juice
1/4 c Creme fraiche or sour
-cream
6 lg Slices of smoked salmon
1 4- ounce jar of osetra
-caviar (optional)
-dill sprigs for garnish

Cook three large, peeled and diced potatoes in salted water When
cooked, pass potatoes through a food mill or sieve with fine holes.
Place puree in electric mixer with a paddle attachment. Add corn
starch to mix thoroughly. Slowly incorporate eggs and egg whites,
then heavy cream. Season with salt and pepper to taste. Meanwhile,
in
a small bowl, stir the lemon juice into the creme fraiche. Set
aside.
Preheat non-stick skillet over medium heat. Spoon the pancake
mixture
into skillet, keeping a round shape (s ilver dollar size). Cook for
90 seconds, then turn and cook until done. Place pancakes on plate
and serve with one slice of smoked salmon, one tablespoon of the
reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.

(Makes 6 appetizer servings)

Yields: 6 main-dish servings
Prep Time: 15 minutes
Cook Time: 35 minutes

INGREDIENTS:
4 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup lentils, picked through and rinsed
1/2 teaspoon salt
1 bay leaf
1 cup chicken broth
1 tablespoon butter or margarine
1/4 cup dry white wine
1/2 cup heavy or whipping cream
2 tablespoons Dijon mustard with seeds
1 1/2 pounds center-cut skinless salmon fillet, cut crosswise into 6
slices
1 ripe mango, peeled and chopped
1 cup loosely packed fresh basil leaves, sliced, plus small basil
leaves for garnish

DIRECTIONS:
1. In 2-quart saucepan, heat 2 teaspoons oil over medium heat until
hot. Add 1/4 cup chopped onion and cook 8 minutes or until onion is
tender, stirring occasionally. Stir in garlic; cook 30 seconds. Add
lentils, salt, bay leaf, 1/2 cup broth, and 1 cup water; heat to
boiling over high heat. Reduce heat to low; cover and simmer 20 to 25
minutes or until lentils are just tender. Keep warm.

2. Meanwhile, in 10-inch skillet, heat butter over medium heat until
melted. Add remaining onion and cook 8 minutes or until tender,
stirring occasionally. Add wine and remaining 1/2 cup broth; heat to
boiling over high heat. Boil 4 minutes or until liquid is reduced to
1/2 cup. Add cream; boil 2 minutes or until slightly reduced. Stir in
mustard; remove skillet from heat. Keep mustard sauce warm.

3. In nonstick 12-inch skillet, heat remaining 2 teaspoons oil over
medium-high heat until very hot but not smoking. Add salmon and cook 4
minutes or until browned and crisp. Turn salmon over and cook 1 to 2
minutes longer or until opaque throughout.

4. Stir mango and sliced basil into lentils; discard bay leaf. Spoon
lentils onto large platter. Arrange salmon, crispy side up, on top of
lentils; garnish with basil leaves.

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 445
Total Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 87 mg
Sodium: 475 mg
Carbohydrates: 28 g
Fiber: 11 g
Protein: 30 g

This is a great glaze for grilled salmon. Very easy, and everyone loves it.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Makes: 4 servings

Ingredients
6 tablespoons butter
1 1/2 cups brown sugar
4 1/2 tablespoons lemon juice
2 1/4 teaspoons dried dill weed
3/4 teaspoon ground cayenne pepper
1 pound salmon fillets, with skin
lemon pepper to taste

Directions
1. Preheat an outdoor grill for high heat.

2. Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.

3. Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.

Recipes

16 oz canned salmon, skin and bones removed, drained
8 oz reduced-fat cream cheese, softened
1 Tbs lemon juice
3 Tbs grated onion
1 tsp liquid smoke seasoning
1/2 tsp mustard
1/2 tsp salt
2 Tbs chopped fresh parsley

Flake the salmon and combine it with all the ingredients.
Chill before serving with your favourite low carb snack.
Makes 16 one tablespoon servings.

This dish is amazingly easy to make and the end result will just make you
look super good! The secret of its great flavor is in the quality of the
ingredients. It doesn’t need much seasoning, for it would only disguise the
flavor of this great combination of ingredients. Earth (potatoes, onions,
roasted peppers), Sea (fresh salmon) and Fire (your favorite oven) make this
a winning recipe that you all will love to try!
Yield: 8 Servings

Ingredients:
2 tablespoons olive oil
4 (8 ounce) salmon fillets
4 medium potatoes, peeled and sliced
2 large red onions, sliced into rings
1 jarred roasted red pepper, drained and cut into strips
8 ounces portobello mushrooms
1 tablespoon fresh lemon juice
salt and pepper to taste
1 teaspoon sesame oil

Directions:
Preheat the oven to 350 degrees. Coat the bottom of a 9×13 inch baking dish
generously with olive oil. Arrange potato slices in a layer on the bottom of
the baking dish. Season with a little salt and pepper. Place a layer of
onions over the potatoes, then a layer of roasted peppers, seasoning each
layer with salt and pepper as desired. Place salmon fillets over the
vegetables in the dish, and season with lemon juice, salt and pepper. Place
whole mushrooms over the fillets, and drizzle them with sesame oil. Bake for
45 minutes in the preheated oven. Fish should flake easily with a fork, and
potatoes should be tender.

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Thinly sliced bread
Butter
Thinly sliced smoked salmon
Chopped fresh dill
Chopped capers (optional)

For each sandwich, spread the butter on one side of two pieces of
bread. Place a layer of salmon, a sprinkle of fresh dill, and
optional capers on one of the slices of bread. Top with the other
slice of bread and trim off the crusts. Cut diagonally into four
triangles.

HOT SALMON PUFFS
——————————-
1 onion, chopped
8 oz can salmon, drained and flaked
1/2 teaspoon curry powder
1/4 teaspoon salt
1 tablespoon chopped parsley
4 eggs
1/2 cup milk
1/2 cup cream [ pouring cream ]

Put all ingredients in a blender or food processor and blend on high
speed for 1 minute or until mixture is thick and creamy.
Pour mixture into 4 greased individual soufflé dishes.
Preheat griller for 5 minutes.
Microwave on 100% power for 8 minutes and then quickly brown under heated
griller for 4 minutes or until brown.
Then cook a further 20 seconds on 100% power.
Serve immediately.

Fish Recipes