Mexican Tuna Salad

 A twist on traditional tuna salad, this recipe combines classic Mexican flavors with the simplicity of canned tuna.

INGREDIENTS

4 4-ounce can tuna in water, drained

1 can black beans, drained and rinsed

1 cup corn, frozen or canned, drained

1 red bell pepper, diced

1/2 red onion, diced

1/2 cucumber, peeled, seeded and diced

1/4 cup diced pickled jalapenos

3 Tablespoons sour cream

3 Tablespoons mayonnaise

1 Tablespoon fresh lime juice

1/2 tsp ground cumin

1/2 tsp. smoked paprika

1/2 tsp. chili powder

Salt and Pepper to taste

INSTRUCTIONS

In large bowl, combine the tuna, black beans, corn, red onion, red pepper, cucumber and pickled jalapenos.

In small bowl, whisk together sour cream, mayonnaise, lime juice, cumin, smoked paprika, chili powder, salt and pepper until smooth.

Pour the dressing over the salad and mix gently until everything is coated evenly.

Serve on top of chopped lettuce with tortilla chips.

Also, good in a wrap!

Coconut Crusted Fish with Mango Salsa

 Fish fillets are breaded in panko, coconut flakes and spices, baked until golden and served with a bright mango salsa. This recipe comes from Recipezed.com

INGREDIENTS

4 skinless fish fillets - flounder, cod, tilapia or white fish of your choice, about 1 1/2 pounds

2 eggs, beaten

1/2 cup panko  (regular or gluten-free)

1 cup unsweetened shredded coconut

1/2 cup flour, almond or coconut

1/2 tsp salt

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp black pepper

Olive oil to drizzle

For the salsa:

1/2 red pepper, diced

1 large mango, diced

1/4 red onion, diced

1 jalapeno, deseeded and diced

Juice from 1 lime

1/4 tsp salt

2 Tablespoons cilantro

INSTRUCTIONS

Preheat oven to 425 degrees.

In shallow plate, toss together pank coconut and spices.

In separate bowl, whisk egg. Place flour in third dish.

Line a baking sheet with parchment paper and spray lightly with olive  oil. 

Pat the fish dry. Dip in flour, then egg and then press coconut mixture on both sides. Place on baking sheet.

Drizzle each piece with olive oil. Bake about 15 minutes, depending on the thickness of the fish.

While fish bakes, toss together the mango salsa ingredients.

Serve fish topped with salsa.

Miso Fish Soup with Soba

 Start the new year out right with this delicious and healthy soup. This recipe from Simply Recipes serves two.

Ingredients

8 - 12 ounces tilapia

3 ounces soba buckwheat noodles

2 tsp. toasted sesame oil

2 cup chicken stock

2 Tablespoon white miso

8 ounces sliced cremini or shitake mushrooms

3/4 cup sugar snap peas

1/2 cup shelled edamame

2 Tablespoons sliced green onions

Note: The original recipe calls for 1/4 cup chopped cilantro and 1/4 cup chopped parsley. I omitted both, but fans of cilantro or parsley may wish to add one or both.

Instructions

Cut the fish into 2 inch pieces and set aside.

In large pot, boil 2 quarts water. Add the soba noodles and cook for three minutes or until tender, but still a little firm. Drain in a colander and rinse under cool water to remove starch. 

Divide the noodles between two soup bowls. Add one teaspoon sesame oil to each and toss to coat the noodles.

In the same pot, add the chicken stock and one cup water. Bring to a boil.

Add the mushrooms and snap peas. Reduce heat to medium low and simmer, uncovered for 3 minutes.

Add the edamame and fish to the pot. Cover with a lid. Cook at e gentle simmer for 3 - 5 minutes of just until the fish is cooked through.

With a slotted spoon, remove the fish from the broth and divide it between the bowls, placing it on top of the noodles. 

In a small bowl, whisk miso with 1/2 cup hot water.  Stir it into the pot (along with cilantro and parsley, if desired).  Ladle the broth and vegetables over the noodles and sprinkle with sliced green onion.

Crispy Baked Cod

The secret to this recipe is cooking the fish low and slow. Usually, I cook fish at a high temperature for a short time, but this this recipe makes me rethink that process. The result is a fish that melts in your mouth with a crispy garlicky panko topping.
This recipe was adapted from the original printed in The Denver Post, January 9th, 2019 edition.

Ingredients

Vegetable oil spray
2 Tablespoon unsalted butter
3/4 cup Panko bread crumbs
2 garlic cloves, peeled and minced
Salt and Pepper
2 Tablespoons fresh parsley
1 Tablespoon fresh dill
2 Tablespoons mayonnaise
1 large egg yolk
1/2 tsp lemon zest
1 lemon, cut into wedges
4 6-ounce skinless cod fillets, 1 - 1.5 inches thick

Instructions

Adjust oven rack to the middle of the oven. Set temperature to 300 degrees. Line a rimmed baking sheet with foil. Place a wire cooling rack on top of the foil. Spray the cooling rack with vegetable oil spray.
In small skillet, melt butter. Add panko, garlic, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring with a rubber spatula until lightly browned. Transfer to bowl. Allow to cool and add chopped parsley and dill.
In small bowl, whisk together mayonnaise, egg yolk and  lemon zest.
Rinse fish fillets and use paper towels to pat dry. Place on wire rack/baking sheet. Spoon the mayonnaise mixture over the top of each fillet, spreading out to evenly cover.  Top each fillet with the Panko mixture.
Bake 35 - 40 minutes or until temperature registers 145 degrees on thermometer. Remove from oven. Serve fish with lemon wedges.

Sesame-Soy Ahi Tuna Steaks with Brussels Sprouts

I'm a fan of Brussels sprouts in any recipe. This offering combines a sweet soy marinade that goes so well with both the tuna and the sprouts.

Ingredients

For the marinade:
1 Tablespoon lemon juice
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

1 pound ahi tuna (3 or 4 steaks)
1  pound Brussels sprouts, with the bottom sliced off and cut in half.
Garlic powder
1 - 2 tsp sesame seeds
3 - 4 cloves garlic, minced
1 T. vegetable oil
1 T. sesame oil
1 T. Asian chili sauce

Instructions

Prepare marinade by whisking together all ingredients.
Place ahi steaks in shallow glass dish. Sprinkle with garlic powder and salt. Pour 1/3 - 1/2 of the marinade over the tuna steaks and marinate 2 - 24 hours.
Reserve the remaining marinade.

Remove the ahi from the marinade, discard the marinade used with the fish. Preheat a grill pan over medium heat. Sprinkle each side of the ahi with sesame seeds. Transfer to grill pan and cook 3 - 4 minutes on each side.

Add 1 T. Asian chili sauce to reserved marinade. In a skillet over medium heat, add 1 T vegetable oil and 1 T. sesame oil, Add garlic and stir 30 seconds. Add Brussels sprouts and saute about 5 minutes until they start to brown slightly. Add reserved marinade, bring to a boil, cover and cook until Brussels sprouts are tender, about 5 minutes.

Top with ahi steaks and serve with rice or couscous.

Wasabi and Sesame Encrusted Ahi Tuna

This recipe takes a short amount of time to make, but the end result is a restaurant quality ahi preparation.
I like to serve this with my Asian Slaw.

Ingredients

4 4-ounce ahi tuna steaks
4 - 6 Tablespoons wasabi paste
1/2 cup sesame seeds
3 Tablespoons Canola oil
4 Tablespoons soy sauce


Instructions

Place tuna steaks in a single layer on a plate. Pour soy sauce over the top and turn steaks to coat on all sides. Marinate at room temperature for 30 minutes, turning occasionally.
Drain excess marinade. Spread one teaspoon wasabi paste on both sides of each tuna steak. Sprinkle each side with 2 teaspoons sesame seeds. Pat firmly to ensure that sesame seeds adhere.

Heat oil in skillet over medium high heat. Sear the tuna for 3 minutes on each side, turning once. This will result in medium rare tuna - pink in the middle with a toasted sesame seed crust.

If you wish to serve with a dipping sauce, two options follow:
Combine 1 teaspoon wasabi paste with 1/3 cup soy sauce.
Alternatively, combine 1 teaspoon wasabi paste with 1/3 cup mayonnaise.

Salmon Piccata

Salmon, capers, artichokes, wine, butter, lemon..... when you read the list of ingredients in this recipe, what's not to love? 

Ingredients

1 pound salmon, cut into 4 fillets, skin removed
1 Tablespoons canola or olive oil
1/2 cup dry white wine
4 Tablespoons freshly squeezed lemon juice
1/4 cup diced red pepper (saute in butter to soften or slightly brown)
1 cup artichokes, sliced into ribbons (canned not marinated)
3 Tablespoons capers
2 Tablespoons butter
Salt and pepper to taste

Instructions

Heat 1 Tablespoon oil in skillet over medium heat. Sear the salmon fillets about 3 minutes on each side, or just until flaky and cooked through. Remove to plate and cover to keep warm.

Add wine and lemon juice to skillet, scraping up any bits of salmon. Reduce to half the volume. Add red pepper, artichokes, capers and butter. Stir until butter is melted and sauce is warmed.

To serve, place salmon fillets on a bed or rice, pasta or vegetable noodles. Spoon sauce over the top and divide artichoke/caper mixture on top.
Serve immediately.

Salmon Burgers with Sriracha Mayo

My childhood memories of salmon burgers were made with canned salmon and nearly as much breading as fish, so not a memorable meal.  But, this version of salmon burgers, adapted from a recipe by "Simply Recipes, is made with fresh salmon and is delicious. I served it with tangy coleslaw and artichokes. The sriracha mayo is great for artichoke dipping as well as a condiment for the burgers. Most of the prep work can be done ahead and the burgers can be cooked in less than 10 minutes.

Ingredients

For the Sriracha Mayo:

1 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon bottled cocktail sauce
1 Tablespoon sriracha sauce (or less if you like it less spicy)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

For the Salmon:

Canola oil
1.5 pounds boneless wild salmon, with skin
Salt and pepper

For the burgers:

1 day-old white bread dinner roll (about 3 inches across) or two slices sandwich bread
1 teaspoon dried dill (or 1/4 cup fresh dill, leaves stripped from the stem)
1 large egg, slightly beaten
3 Tablespoons cocktail sauce
1/2 teaspoon Worchestshire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Flour
1 Tablespoon canola oil
1 Tablespoon butter

Instructions:

For the sriracha mayo, whisk together all ingredients and set aside in refrigerator.

To cook the salmon, turn on the broiler with the rack positioned about 8 inches below the broiler.
Grease a baking dish with oil. Rub salmon on both sides with oil and season with salt and pepper.

Set the salmon in the baking dish, skin side up and place under broiler. Broil for 4 minutes or until skin is browned. Turn the oven temperature to 400 degrees and continue cooking salmon for 8 more  minutes or until cooked throughout and flakes.

Allow salmon to cool.  Peel away skin and discard. Transfer fish to bowl and gently flake it into small pieces with your hands. Your should have 4 cups of salmon.

Tear dinner roll into one-inch pieces. Place in food processor with dill, egg, cocktail sauce, Worchestshire sauce, salt and pepper. Pulse until blended, but still chunky.

Add to salmon and mix gently with your hands.
Form into 6 patties. Sprinkle with flour on both sides and set on plate.

Heat 1 Tablespoons canola oil and 1 tablespoon butter in large skillet over  medium-high heat. Add the salmon burgers and cook undisturbed for 4 minutes or until golden. Turn and cook an additional 4 minutes on the other side or until golden.
Serve warm with sriracha mayo.

Original recipe found here:
www.simplyrecipes.com/fresh_salmon_cakes_with_spicy_mayo

Tilapia with Olives, Mushrooms and Tomatoes

My daughter, Laura, made this recipe for a family dinner recently. Delicious!
This recipe originally comes from Simply Recipes.

Ingredients

1 Tablespoon olive oil
1 small onion, cut into 1/4 inch slices lengthwise
1 clove garlic, minced
1 14-ounce can crushed tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup sliced green pimiento-stuffed olives
1 Tablespoon fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1.5 pounds tilapia fillets (or other tender white fish such as cod or red snapper)

Instructions

Heat  olive oil in large skillet over medium heat. Add sliced onions and cook until translucent, about 5 minutes. Add garlic and cook one minute more. Add tomatoes. Add sliced mushrooms, olives, oregano, salt and pepper. Bring to a simmer.
Lay the fish on top of the mixture and spread a little sauce on top of each fillet. Return to simmer. Lower the heat and cover the pan. Cook 8 - 10 minutes or until the fish easily flakes with a fork.
Use a wide spatula to lift the fillets from the pan to the serving place. Spoon sauce over fish. Serve with rice or crusty bread.

Sheet Pan Teriyaki Salmon and Vegetables

In less than 20 minutes, this delicious dinner is on the table. Salmon, broccoli and mini rainbow sweet peppers are seasoned with Asian flavors in this recipe from Skinny Taste. This recipe serves two, but can easily be doubled for more people or larger serving sizes.

Ingredients

For the Vegetables:

2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper

For the Salmon

2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar

For the garnish

1/4 teaspoon toasted sesame seeds
1 large scallion, chopped

Instructions

Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.

Maple Soy Glazed Salmon

Quick and easy, five-ingredient salmon!

Ingredients

3 Tablespoons maple syrup
3 Tablespoons soy sauce
1 Tablespoon Sriracha hot sauce
1 clove garlic, smashed
4 (6 ounce) wild salmon fillets, skinless

Instructions

Combine maple syrup, soy sauce and hot sauce and garlic in small bowl. Pour into a gallon-size plastic sealable bag. Add the salmon. Seal and marinate in the refrigerator for 20 - 60 minutes,
Turn the bag occasionally.

Preheat oven to 425 degrees. Lightly grease a baking sheet with nonstick spray. remove fish from marinade and pat dry with paper towels. Pour the marinade into a small saucepan.

Place the fish on the baking sheet and cook 10 - 12 minutes or until cooked through. Meanwhile, bring the marinade to a simmer over medium heat and reduce until it thickens into a glaze. Spoon sauce over fish just before serving.

Recipe Source: Skinny Taste

Broiled Tilapia Parmesan

Talk about quick and easy! This recipe takes a total of 15 minutes to make, start to finish.

Ingredients

2 pounds tilapia fillets (I prefer to use frozen packaged tilapia. The fillets are thinner and work well in this recipe)
1/2 cup Parmesan cheese
1/4 cup softened butter
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Optional:  Bread crumbs and dried parsley

Instructions

In a small bowl, combine Parmesan cheesem, butter, mayonnaise, lemon juice, basil, pepper onion powder and celery salt. Mix well and set aside.

Preheat the broiler. Line a sheet pan with aluminum foil. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3 - 4 minutes. Flip the fillets over and broil for an additional 3 - 4 minutes. Remove the fillets from the oven and cover them with the Parmesan mixture. If desired sprinkle bread crumbs and dried parsley on top. Broil two more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.

Recipe Source:  allrecipes.com

Grilled Fish Taco Salad

Great meal for a hot summer night!

Ingredients for 4 servings

1 large avocado
1 cup plain yogurt
2 medium cloves garlic, minced
2 Tablespoons lime juice
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes to taste
4  6-ounce halibut or cod fillets
1 medium lime
1 teaspoon ground cumin
8 cups chopped romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 1/2 cups shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups crispy tortilla strips (can purchase these ready-made by croutons in the grocery store)
Aluminum foil

Instructions

Make dressing by combining avocado, yogurt, garlic, lime juice, honey, salt and pepper in blender. Blend until creamy. Add red pepper flakes to taste. Refrigerate until ready to use.

Preheat grill for 10 minutes on medium heat. Tear two large sheets of aluminum foil. Place two filets on each piece. Sprinkle with lime juice and cumin and a pinch of salt and pepper. Fold and crimp the edges to form a sealed foil packet.

Place the foil packets on the grill, close the lid and grill for 8 - 10 minutes or until the fish flakes easily. Remove the packets from the grill and unwrap. Allow to cool slightly.

Arrange the lettuce, beans, cheese and tomatoes on individual serving plates. Arrange grilled fish on top of the salads. Drizzle with avocado dressing and top with tortilla strips.

Planked Salmon with Ginger Spice Rub

Ingredients

1 cedar plank (available in meat markets)
1.5 - 2 pound salmon filet
2 Tablespoons finely minced fresh ginger

For the spice rub:
3 Tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon white pepper

Instructions

Soak plank in water for 1 - 24 hours.
Chop fresh ginger and set aside.
Combine all ingredients for spice rub.
Score the salmon lengthwise and crosswise, about 1/2 inch apart. Rub the ginger over the salmon and into the cuts. Sprinkle about 1 1/2 Tablespoons of the rub over the salmon. Rub it all over the salmon and into the cuts.
Store remaining rub mixture for another time.
Set the grill to medium heat. Remove the plank from water and lay it on the heated grill. When it begins to smoke, place the salmon on the plank and close the lid.
Cover for about 20 minutes or until the flesh of the salmon flakes.

Crawfish Etoufee

It's Mardi Gras season and that means Cajun food. This is one of my favorite recipes for etoufee. I find 1-pound bags of cooked crawfish meat in the frozen section of our local grocery store. The recipe can also be made with shrimp, simply precook and chop the shrimp into 1/2 inch pieces.

Ingredients

1/4 cup + 1 Tablespoon butter
1/4 cup flour
1/3 cup onion
1/3 cup chopped green pepper
1/4 - 1/2 teaspoon cayenne pepper (reduce if you don't like it too spicy)
1/4 teaspoon black pepper
1 1/2 teaspoon Creole seasoning
1 Tablespoon sweet paprika
3 cups chicken broth
1 pound cooked crawfish meat
White rice

Instructions

Make a roux by melting 1/2 stick (1/4 cup) butter in 12-inch frying pan. Gradually add the flour.
Cook, stirring constantly over medium-low heat until the roux is a deep golden color. This step may take up to  30 minutes. You want to achieve that dark golden color slowly without burning the mixture. The darker the roux, the more flavorful the etoufee.

In a separate skillet, melt 1 Tablespoon butter. Add onion and green pepper and cook until softened. Add spices and stir until blended.
Reheat the roux over medium heat. Add chicken broth and stir to blend. Add onions and peppers and simmer 10 minutes. Add crawfish.  Cover and cook over medium heat until crawfish are warmed and mixture is slightly thickened.
Cook rice.
To serve, place a scoop of rice in serving bowl and ladle etoufee over top.

Cioppino - Italian Fish Stew

This recipe is a quick version of the traditional Italian fish stew, cioppino.


Ingredients

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 can anchovies
6 garlic cloves, crushed
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) can chicken stock
1 (32 ounce) can diced tomatoes
4 sprigs fresh thyme, leaves removed or 1 teaspoon dried thyme
1 handful flat leaf parsley
1 1/2 pounds white fish such as cod, halibut or tilapia
Salt and pepper
10  large shrimp
8 sea scallops
16-20 mussels
A loaf of crusty fresh bread

Instructions

In large pot over moderate heat, combine olive oil, red pepper flakes, anchovies and garlic. The anchovies will act as a natural salt and the red pepper flakes will infuse the oil with heat.
Add chopped celery and onion. Saute until softened. Add wine and reduce for one minute. Add chicken stock, tomatoes, thyme and parsley. Bring to a boil, then reduce heat to medium low.
Cut white fish into 1 inch pieces. Season with salt and pepper. Add fish to liquid and simmer for 5 minutes. Give the pot a shake during cooking, but do not stir as it will break up the fish. Add shrimp, scallops, and mussels. Cover the pot and cook 10 minutes giving the pot a shake every occasionally.
Remove lid and remove any mussels that did not open.
Carefully ladle stew into shallow serving bowls. Serve with bread to mop up the broth.

Smoked Trout Mousse

My husband catches fresh trout in the lakes and streams of the Colorado Rocky Mountains during the spring and summer. Much of his catch is brought home and then smoked, vacuum packaged and stored in the freezer.  Then, I found this recipe for smoked trout mousse. Now, a lot of fish is finding its way into this delicious appetizer.
Next year, he needs to go fishing more so we can have this dip any time we want!

Ingredients

5 ounces smoked trout (skinned and deboned)
1/2 cup soft cream cheese
1/4 cup heavy cream
2 Tablespoons lemon juice
Salt and Pepper
1 Tablespoon chopped chives
Optional capers, chopped red onion and dill for garnish

Instructions

Place smoked trout in food processor and pulse until trout is finely chopped. Add cream cheese and heavy cream and pulse until smooth. Add lemon juice, chives and salt and pepper to taste. Pulse again until just blended.
Serve with crackers.

Grilled Pacific Northwest Salmon

Ingredients

1 stick butter
1/3 cup honey
1/3 cup brown sugar
2 Tablespoon lemon juice
1 teaspoon Liquid Smoke
3/4 teaspoon crushed red pepper flakes
1 (2 pound) center cut salmon

Instructions

Combine butter, honey, brown sugar, lemon juice, Liquid Smoke and red pepper flakes in saucepan. Bring to boil, then lower heat and simmer, stirring, until smooth - about 5 minutes. Allow to cool.
Place salmon in pan just large enough to hold it. Pour  marinade over the salmon and let stand for 30 minutes up to several hours.
Prepare barbeque for grilling. Oil the grill. Cook salmon, skin side up for 5 - 7 minutes over medium heat. Turn it over and continue cooking until fish flakes easily, about another 5 - 7 minutes.
Transfer fish to platter and serve immediately.

Halibut in a Bag

Cooking in parchment paper is a healthy and easy way to make a delicious meal. I love this halibut recipe for two.

Ingredients

2 fillets of halibut (5 ounces each)
1 jar (8 ounce) marinated artichoke hearts, drained
1 cup grape tomatoes
2 Tablespoons sliced black olives
1/2 medium fennel bulb, thinly sliced
1 lemon, half cut into thin slices, the other half cut into quarters
1/2 Tablespoon olive oil
1/4 cup dry white wine
1 Tablespoon fresh dill
Salt and pepper to taste
Parchment paper (or foil)

Instructions

Preheat oven to 400 degrees.
Take 2 large sheets of parchment paper (or foil).
Place one fillet in center of each and top equally with artichokes, tomatoes, olives, fennel and lemon slices. Drizzle with olive oil and wine. Sprinkle dill on top. Salt and pepper to taste.
Fold the paper or foil over the fish and seal by tightly rolling up the edges, creating a secure pouch.
It is important that the packets are fulled sealed, so that the steam cannot escape.

Place the pouches on a baking sheet in the center of the oven and bake for 20 - 25 minutes.
Serve with remaining lemon wedges and crusty bread.

Seared Salmon with Hollandaise Sauce on Spinach

This is a semi-homemade recipe using prepackaged Hollandaise sauce mix. This shortcut saves time and it tastes great.

Ingredients

4 salmon fillets, skin removed
1 (10 ounce) package fresh baby spinach
1 Tablespoon thyme
1 Tablespoon rosemary
1 Tablespoon oregano
1 minced garlic clove
2 teaspoons cumin seed
1 Tablespoon oil
Packaged dry Hollandaise sauce mix

Instructions

Combine spices in grinder and process until smooth. Rub 1 Tablespoon of mix on top of each salmon filet.
Heat oil in large skillet. Cook salmon spice-side down for 3 - 4 minutes or until golden brown. Turn over and continue cooking until salmon is cooked through and flakes with fork.
Make Hollandaise sauce according to package instructions.
Heat spinach in skillet to wilt.
Divide spinach between plates. Place cooked salmon on top.
Spoon sauce over and serve immediately.