Salmon Salad

Ingredients:

• 2 tablespoons olive oil
• 5 garlic cloves, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon-style mustard
• 1 tablespoon water
• 1/2 teaspoon pepper
• 1/3 cup plain fat-free yogurt
• 12 ounces boneless salmon fillets (1 inch thick fresh or frozen skinless)
• nonstick spray coating
• 10 cups torn romaine lettuce
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly grated parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved (optional)

Directions:

1. In a small saucepan heat olive oil over medium-low heat.
2. Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
3. Transfer garlic to a blender container.
4. Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
5. Cover; blend until combined.
6. Reserve 2 tablespoons of garlic mixture; set aside.
7. Add yogurt to remaining garlic mixture in blender.
8. Cover and blend until smooth
9. Chill until serving time.
10. Thaw salmon, if frozen.
11. Rinse salmon; pat dry.
12. Brush the reserved garlic mixture evenly over salmon.
13. Cover and chill for 30 minutes.
14. Spray the unheated rack of a broiler pan with nonstick coating.
15. Place the salmon on the rack.
16. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
17. Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
18. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
19. Top with tomatoes and, if desired, olives.

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Quinoa Pilaf With Salmon, Spinach and Mushrooms

Ingredients:

• 5 ounces wild salmon fillets
• 1 tablespoon white wine or 1 tablespoon sake
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/4 large onion, diced
• 1 garlic clove, minced
• 7 mushrooms, sliced
• 3 bunches spinach, roughly chopped
• salt
• pepper

Directions:

1. Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
2. In the meantime, wash and chop all the vegetables.
3. In a saucepan, place quinoa and 2 cups of water and bring to a boil.
4. Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 – 15 minutes.
5. Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
6. When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
7. Add the vegetables and mix again. Season with salt and pepper.
8. Infuse love into food and serve!

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Salmon Moons

Ingredients:

• 5 ounces cream cheese
• 1/4 cup sour cream
• 5 ounces sliced smoked salmon, chopped
• 1 spring onion, thinly sliced
• 3 teaspoons dill, fresh, chopped
• 2 teaspoons capers, drained and chopped
• 2 teaspoons lemon juice
• 4 croissants, split in half

Directions:

1. Beat cream cheese and sour cream until smooth.
2. Add salmon, onion, dill, capers and lemon juice and mix to combine.
3. Top bottom half of croissant with mixture then place other halves on top

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Salmon Quesadillas

Ingredients:

• 2 teaspoons extra virgin olive oil
• 1 cup kale, stems removed, shredded into bite-sized pieces
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 1/2 cup shredded low-fat cheddar cheese or 1/2 cup colby cheese
• 1/2 cup shredded asiago cheese
• 32 inches whole wheat tortillas
• 6 ounces canned pink salmon, flaked

Directions:

1. Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
2. Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
3. In a small bowl, mix together the shredded cheeses. Set aside.
4. Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
5. Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
6. Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
7. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
8. Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired

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Healthy Salmon Cakes

Ingredients:

• 2 (240 g) cans red salmon
• 1/4 cup oats
• 1/2 cup fat-free ricotta cheese
• 2 egg whites
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh cilantro (coriander)
• kosher salt
• pepper

Directions:

1. Mix all ingredients together.
2. If the mixture is too soft, add more oats. If the mixture is too dry add another egg white.
3. Shape into cakes.
4. Spray non-stick frying pan and cook until golden on each side.
5. These are delicious hot or cold.

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Salmon Patties

Ingredients:

• 1 can salmon
• 2 eggs
• buttery cracker, crushed (I use Ritz)
• parsley flakes
• red pepper flakes (to taste)
• salt & pepper (to taste)

Directions:

1. Drain salmon well, and remove skin& bones.
2. Place into medium mixing bowl& mash up with fork.
3. Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
4. Form into patties & place in a pre-heated skillet, sprayed with a little non-stick spray.
5. Cook until golden brown on both sides.

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Salmon With Sumac

Ingredients:

• 3/4 lb salmon (steaks or salmon fillets)
• 1 teaspoon ground sumac
• 1 tablespoon balsamic vinegar
• olive oil
• lemon wedge

Directions:

1. Sprinkle sumac over the fleshy sides of the salmon (not the skin part).
2. Pour balsamic vinegar on top.
3. Marinate refrigerated 30 minutes to 2 hours.
4. Just before cooking, drizzle or spray a light coating of olive oil on the fish, to keep it from sticking.
5. Pan fry, broil, or grill until done.
6. Serve with lemon wedges.

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