Alaska Salmon Salad Sandwich
1 can (15 1/2 oz.) Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup each chopped green onions and chopped celery
1 Tablespoon lemon juice
Black pepper, to taste
12 slices bread
Drain and flake salmon. Stir in remaining ingredients
except pepper and bread. Season with pepper to taste.
Spread salmon mixture on half of bread slices; top with
remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
Nutrients Per Serving:
Calories: 264
Sodium: 713 mg
Protein: 20. 1 g
Dietary Fiber: 1.48 g
Carbohydrates: 29.6 g
Fat-Total: 6.68 g
Cholesterol: 40.5 mg

SALMON WITH PINEAPPLE SALSA Preparation Time: 15 Minute(s)Marinate Time: 30 Minute(s)Cook Time: 12 Minute(s)INGREDIENTS1-1/4 cups
Lawry*s&#AE; Hawaiian Marinade With Tropical Fruit Juices 1-1/4- lbs. salmon fillets or steaks 1 can (20 oz.) pineapple chunks, drained and cut into small pieces* 1/4 cup finely chopped&#A0;red onion 1/2 small red bell pepper, finely chopped 2 Tbsp. chopped fresh cilantro 1 medium jalapeno pepper, seeded and finely chopped (optional) 1 tsp. Lawry*s&#AE; Garlic Salt DIRECTIONSIn large resealable plastic bag, pour 3/4 cup Lawry*s&#AE; Hawaiian Marinade With Tropical Fruit Juices over salmon; turn to coat. Close bag, and marinate in refrigerator 30 minutes. Meanwhile, in medium bowl, combine 1/4 cup Marinade with remaining ingredients. Let stand at room temperature up to 1 hour.
Remove salmon from Marinade, discarding Marinade. Grill or broil salmon, turning once and brushing frequently with remaining 1/4 cup Marinade, 12 minutes or until fish flakes with a fork. Serve salmon with pineapple salsa.
*Substitution: Use 2 cups chopped fresh pineapple.
Also terrific with Lawry*s&#AE; Caribbean Jerk Marinade With Papaya Juice or Lawry*s&#AE; Teriyaki Marinade With Pineapple Juice. SERVING
SIZEServes: 4

Parchment Salmon Packages with Asparagus
"These elegant packets look complicated, yet are quite simple to
prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as *en papillote*. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes."
  
Original recipe yield:
2 packets
PREP TIME&#A0;15 MinCOOK TIME&#A0;8 MinREADY IN&#A0;23 Min
INGREDIENTS
1/4 cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced garlic
1/2 teaspoon soy sauce
Hot pepper sauce to taste
Salt and white pepper to taste
2 (5 ounce) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!

This was on our news channel last nite and sounded so good to me. Macadamia Crusted Salmon over Scented Rice w/ Pineapple Compote
(Cammack The Cook's Macademia Crusted Salmon)
&#A0;
2 cups water
1/4 cup crushed pineapple
3/4 cup, divided pina colada mixer
Salt and pepper
4 Salmon Fillets
Pina Colada Mixer
Honey
24 chunks fresh cut pineapple
1 Tablespoon paprika
2 Tablespoons Extra Virgin Olive Oil
1 cup Sweetened coconut flakes
1. Place coconut flakes on sheetpan and toast in 350* oven until
browned. About 4-5 minutes.
2. Mix pineapple chunks, paprika, and olive oil. Set aside.
3. Bring water, pineapple, and 1/4 cup pina colada mixer to boil, stir in rice. Return to boil for 5 minutes. Cover and reduce heat to low for 20 minutes.
4. Place Salmon fillets in baking dish. Add enough pina colada mixer to cover bottom of pan. Drizzle honey over fillets. And place in 400* oven for 7 minutes. Remove, coat tops of salmon with nuts and drizzle more honey. Return to oven for 3 minutes or until nuts are browned and sauce bubbles.
5. Divide rice between 4 plates, place a Salmon Fillet on each. Place 6 chunks of pineapple on the side of the salmon. Sprinkle with toasted coconut. Enjoy!
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God's Blessings,&#A0; Marge&#A0;
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Live in such a way that those who know you but don't know God, will come to know God because they know you.
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Attitude is everything.
Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Matthew 6:34.

JENNIE'S MAMMA'S MAC & CHEESE
1 pound elbow macaroni
2 Tbs. butter
2 Tbs. flour
2 C. milk
Salt and pepper, to taste
2 C plus 1/2 C. shredded sharp Cheddar
|
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
|
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir.
Transfer the mixture to a 2-quart casserole dish.
Bake in a preheated 350-degree F oven for 20 minutes. Remove the
casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Yield: 6 to 8 servings
============================================
Henri's South Bronx Smothered Pork Chops 1/4 C. all purpose flour 1 tsp. salt
2 tsp. fresh ground pepper
8 ( 2 inch thick) pork chops (4 to 6 oz. Each), trimmed of all fat. 2 Tbs. Olive oil
1 Tbs. butter
1 C. thinly sliced onions
1 C. chicken stock (low sodium) or broth 2 C. heavy (whipping) cream |
Stir flour, salt and pepper together in a small cup and place in a plastic bag. Put one or two chops at a time and shake until well coated. Heat oil in a large skillet (I like to use my cast iron skillet) and cook the chops over medium-high heat until well done. Transfer them to a serving platter and keep warm. Add butter to the same skillet and heat over medium-high heat. Stir in the onions and saute until they are soft and golden brown. Then stir in the chicken stock and bring to a boil. Gradually add cream and re-heat, stirring constantly until the sauce has thickened. Pour over chops and serve immediately.
============================================
CHOCOLATE COCONUT BARS
2 c. graham cracker crumbs
1/2 c. margarine, melted
1/4 c. sugar
2 c. flaked coconut
1 can ( 14 oz,) swt. condensed milk
1/2 c. pecans, chopped
1 ( 7 oz.) plain chocolate candy bar
2 T. creamy peanut butter
|
Combine the crumbs, margarine and sugar. Press into a greased 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake bake at 350 for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set. Yields about 3 dozen.
============================================
Italian Casserole
1 lb ground beef
1lb jimmy Deans hot pork sausage roll
|
Mix meat with
1/2 cup Italian bread crumbs
1/2 tsp crushed red peppers
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tbsp fennel seeds
|
Make into 10 to 12 thin patties fry in frying pan until done
|
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Sauce
1 or 2 large Prego sauce (27.5 oz jar)
Add
1 tsp crushed red pepper
1 Tbsp Italian seasoning
1 Tbsp garlic powder
|
Put Prego sauce in crock pot. Add patties and cook on low for about 5 hours. Serve on French bread as a sandwich with sauce over it or serve open face with mozzarella cheese. I sometimes serve with spaghetti and buy the frozen garlic bread for the sandwich.
============================================
FLUFFY TRIPLE LEMON PIE
1 (3 oz.) pkg. sugar free lemon gelatin 1/2 c. sugar 1 c. boiling water 1 ( 8 oz. ) cream cheese, softened
1 c. lemon yogurt
2 T. lemon juice
1 ( 12 oz.) tub cool whip
1 9" graham cracker pie crust, baked
|
Dissolve gelatin and sugar in boiling water. Chill for 25 minutes. Beat cream cheese in large bowl with an electric mixer on medium; until smooth and fluffy. Beat in yogurt and lemon juice until smooth. Add gelatin mixture and beat at low speed just until blended. Fold in cool whip. Spoon filling into crust. Chill until firm, about 45 minutes. Garnish with lemon slices and mint leaves if desired.
============================================
Hot Fudge Pudding Cake
1 -1/4cups granulated sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine melted
1 1/2 teaspoons vanilla
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
|
Heat oven to 350 degrees. Stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla: beat until smooth. Pour batter into ungreased 9 in square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa:
sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR. Bake 35 to 40 minutes or until center is almot set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping
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CARAMEL APPLE SHEET CAKE (thanks Wanda) Comments: You can use any kind of apples for this cake.it goes fast at our house! I used the Fuji apples.
1 package (18.25oz) Duncan Hines Spice Cake mix 3 large eggs 1-1/3 cup water
1/3 cup oil
1 tablespoon cinnamon
1-1/2 to 2 cups apples, peeled and chopped into small pieces
|
Heat oven 350&#BA; Grease and flour a large cookie baking pan 17-1/2 x 12-inches.
Combine water, oil, eggs in a large mixing bowl; beat on low speed until mixed and then add cake mix and cinnamon. Beat on medium speed about 2 minutes. Fold in apples and then pour into prepared pan and bake about 20 minutes, or until firm in the center and tests done. Allow to cool about 10 minutes and then spread HOT Caramel Frosting over cake. |
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Caramel Frosting
1/2 cup (1 stick) butter, melted
1 cup brown sugar
1/4 cup maple syrup (I used the real maple syrup) 1/3 cup evaporated milk
1 teaspoon vanilla
2 cups powdered sugar
|
Melt the butter in a medium size sauce pan, stir in brown sugar and mix until dissolved. Bring to a boil and cook stirring constantly for 2 minutes. Add milk, maple syrup and vanilla, returning to a boil. Remove from heat and stir in powdered sugar. Immediately pour on cake and spread quickly before it gets firm. Serve warm or at room temperature. ============================================
Homemade Peach Lemonade
Ingredients
2 Peaches peeled and cubed
4 cups water
1 cup sugar
3/4 cup Fresh Lemon Juice
|
Preparation
Bring the peaches, sugar, and water to a boil, and them simmer until the sugar is dissolved, about 10 minutes.
Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.
Stir in the lemon juice, and serve in tall glasses over ice. Serves 4. ============================================
Four-Berry Smoothie
Ingredients
2 cups vanilla ice cream, softened
1 cup fresh or frozen strawberries, sliced 3/4 cups fresh or frozen blueberries
1/2 cups fresh or frozen raspberries
2 tablespoons sugar
1/2 cup cranberry juice
1 tablespoon lemon juice
**Garnishes: fresh blueberries, raspberries, mint springs
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Preparation
Process first 7 ingredients in a blender. Add ice cubes to 1/2 cup level; process until smooth, stopping once to scrape down sides.
Garnish, if desired; serve immediately.
Yield: 4 1/2 cups
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Applesauce Cake
1/3 cup butter of shortening
1 cup sugar
1-1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins
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Cream butter or shortening and sugar together, then add the applesauce. Mix and sift flour, soda, and spices, then the raisins. Mix well. Bake in well-greased loaf pan at 375 F. for about forty-five minutes. ============================================
Pineapple Crunch
1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 ounces each) crushed pineapple, undrained 2 cups vanilla ice cream, softened
1 package (3.4 ounces) instant vanilla pudding mix
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In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350&#B0; for 10 minutes. Cool on a wire rack. In a saucepan, combine the cornstarch and pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until
thickened. Cool. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.
============================================
Plum Salsa
2 c. plums, pitted & chopped
1-1/2 c. papaya, peeled & chopped
1/2 c. green onion sliced
1 T. cilantro, chopped
1 1/2 t. Jalapeno, chopped
1 T. brown sugar
3 T. red wine vinegar
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Combine all ingredients. Cover & chill. Serves 7.
============================================
S'MORES BARS
1 c. quick-cooking oats
1/2 c flour
1/2 c. brown sugar, packed
1/4 t. salt
1/4 t. baking soda
1/2 c. margarine, melted
2 c. miniature marshmallows
1/2 c. milk chocolate chips
|
In a bowl, combine the first five ingredients; stir in margarine until crumbly. Press into greased 11 x 7 x 2 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with marshmallows and chips. Bake 5 - 7 minutes longer or until marshmallows begin to brown. Cool on a wire rack; cut into bars. Yields 1 dozen bars.
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GRAPE SALAD
Whipped 8 oz. softened cream cheese
1/2 cup of sour cream
4 packs of Splenda in a bowl.
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Fold in 2 cups seedless red grapes then smooth the top, and cover the mixture with chopped nuts (pecan or walnuts) Very good
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Caldo Gallego serves 8
2 quarts water
1 cup dry white beans, pre-soaked
2 chorizos (sausage, available at Latin grocery stores) 1/2 pound cured ham, chopped
several small pieces of pork fat
1 onion, finely chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
1 potato, peeled and chopped into 1/2 inch cubes 1 cup chopped collard greens
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Place all ingredients (except potatoes and collard greens) in a 3-quart pot. Cook on medium-low heat until beans are tender (about 3 hours). Add potato pieces and collard greens and cook until tender. Salt to taste. ============================================
Lima Bean Soup
2 cups dry lima beans
water
2 slices Bacon
1 pkg. (10 oz.) frozen whole kernel corn 1/4 lb. (4 oz.) Smoked Sausage , thinly sliced 1 onion , chopped
1-1/2 Tbl flour
pepper
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Place beans in large heavy saucepan. Add enough water to cover. Bring to boil. Cook on medium-low heat 2-1/2 hours or until beans are tender. Cook bacon in large skillet on medium heat just until crispy, turning frequently. Drain on paper towels, reserving drippings in skillet; crumble bacon. Add bacon, corn, sausage, and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1-1/2 cups water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add to soup; simmer 30 minutes. Season to taste with pepper.
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Romanian Bean Soup
2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 Knorr vegetable bouillon cube
1 Tbl butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
Freshly-ground black pepper to taste
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Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
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Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
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Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saut&#E9; the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste. Makes 8 to 10 servings
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Sunshine Chocolate Cake
1 Duncan Hines Devil's Food cake mix, prepared in 9" x 13" pan as directed.
Mix -
2 cups powdered sugar
1/3 cup orange juice (approx)
1/2 pkg. orange Kool-Aid (plain, unsweetened kind) Mixture should be thin but not runny.
Poke holes in warm cake with fork or skewer. Pour over cake slowly & evenly. Let cake cool completely before cutting.
============================================
Easy Chocolate Orange Cookies
1 pkg. Duncan Hines Devil's Food mix
2 eggs
1/2 cup vegetable oil
Zest of 1 orange
Zest of one orange
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Mix all ingredients together. Form approx. 1 inch balls and place on greased cookie sheet. Bake at 350F for 10-12 minutes. Cool completely and ice.
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Icing
1 cup powdered sugar
Zest from 1/4 orange
3-4 tsp orange juice
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Mixture should be just thick enough to spread.
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Chinese Salad
16 oz. French sliced green beans
16 oz. can Chinese vegetables
8 oz. can peas
8 oz. sliced water chestnuts
1 1/2 c. diced celery
3/4 c. white vinegar
1 c. sugar
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Mix all ingredients and refrigerate overnight. Keeps well.

Lemon Drop Cake
&#A0;
1 box Betty Crocker&#AE; SuperMoist&#AE; lemon cake mix
&#A0;Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container Betty Crocker&#AE; Rich & Creamy lemon frosting
&#A0;Lemon drop candies, if desired
&#A0;
1. Heat oven to 350&#B0;F (325&#B0;F for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease bottoms and sides of pans with shortening or cooking spray.
2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about 2 hours or until chilled.
4. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.
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Substitution
You can use two 8- or 9-inch round cake pans instead of the square pans. Muddy Waters

Alaska Salmon Cheddar Bake
 
1 can (14.75 oz.) Black Top pink salmon
8-9 slices bread, crusts removed
1 ½ c. grated cheddar cheese
6 eggs
 ¾ c. milk
½ tsp. dill weed
¼ tsp each salt & black pepper
¼ c. sliced green onions
1 Tbsp. Melted butter
 
Drain & flake salmon; set aside.  Cut bread slices diagonally to make triangular pieces.  Arrange bread in spiral pattern in greased 9-inch pie plate to cover bottom.   Arrange remaining triangles upright around edges to form a crown.  Sprinkle ½ cup cheese over bread in bottom of pie plate.   Whisk together eggs, milk, dill, salt, & pepper until well combined.  Stir in salmon, green onions, and remaining 1 cup cheese.  Spoon evenly into pie plate.   Brush edges of bread with melted butter.  Bake at 350 degrees F for 35-40 minutes or until center is set.  Check after 15-20 minutes.  If bread is browning too quickly, cover edges with aluminum foil.  Makes 6 servings.  
 

Wacky Chicken Salad
 
1 (12 oz.) pkg. Wacky Mac Veggie Shaped Pasta
1 medium carrot, shredded
½ c. celery, sliced thin
8 oz. honey mustard salad dressing
1 ½ -2 c. cubed cooked chicken
½ medium red onion, sliced thin
¼ c. parsley, chopped
 
Prepare pasta according to package directions; drain.  In large bowl, combine pasta and remaining ingredients; toss to mix; cover and chill thoroughly.   Stir gently before serving.  Garnish as desired.  Makes 6-8 servings.

Onion Pecans
1 quart shelled pecans, halves if possible
1 pkg. dried onion soup mix
1/4 cup butter flavored oil
1 t. salt
Toast nuts in shallow baking dish in 300 oven for 25 minutes. Crush soup mix with a rolling pin. Mix with oil and stir into nuts until well blended. Roast another 20 minutes, stirring often. Spread on paper towels to drain. Sprinkle with salt and cool. Store in airtight containers.
Source: My Old Recipes

SCALLOPS IN CREAMY GARLIC SAUCE OVER LINGUINE
2 tbsp. butter
1/3 c. minced green onion, sauteed
1 tbsp. flour
1/4 tsp. pepper
1/3 c. heavy cream or milk
1/2-3/4 lb. sea scallops, cut in half (you can use shrimp tool!)
Splash sherry or white wine
1 (1 lb.) pkg. linguine, cooked
Parmesan cheese
1-2 cloves minced garlic, sauteed
1/2 tsp. salt
2 tbsp. chopped parsley
1/4 c. sliced fresh mushrooms
Saute scallops and mushrooms in butter until mostly done. Set aside.
Melt 1 tablespoon butter in skillet, do not brown. Add flour, salt
and pepper, stir slowly for 2-3 minutes for flour to cook. Add milk
or cream slowly stirring to make a smooth sauce. Add scallops,
mushrooms, green onion, garlic, parsley and splash sherry or white
wine.
Serve over cooked linguine. Top with grated Parmesan cheese.

SHORT CUT SMOKED SALMON CONES WITH GREEN HERB SALSA
 
1/4 cup finely chopped Vidalia onion
1/2 teaspoon sugar
1/4 cup minced flat leaf parsley
1/2 to 1 large jalapeno, seeded and finely chopped
3 med. radishes, finely chopped
2 tablespoon minced cilantro
2 tablespoon minced chives
3 tablespoon canola oil
3 tablespoon lemon juice
Coarse salt
6 oz. thinly sliced smoked salmon, cut into 3-inch squares
9 thin slices of whole wheat bread - crusts removed, bread cut into 18 triangles and toasted
 
METHOD:
 
1.  In a small bowl, combine the onion and sugar, add cold water to cover and set aside for 15 minutes.  Drain, then rinse under cold water. Drain again, shaking to remove the excess water.  Pat dry.
 
2. In a medium bowl, toss the onion with the parsley, jalapeno, radishes, cilantro and chives.  Add the oil and lemon juice and season with the coarse salt.
 
3.  Spoon 2 teaspoons of the salsa onto each piece of salmon and roll up into a cone.  Set each cone on a piece of toast, then arrange on a platter and serve.
Makes 18 smoked salmon cones.

Salmon Pizza Heaven
2 Portabella mushroom caps
Remove stems, wash and dry and rub with olive oil. Grill,
bake, or pan saute until tender on both sides (about 5-15
min on med heat).
Saute in pan with olive oil:
2 Portabella mushroom stems, chopped
5-10 green or black olives green, chopped
1 tsp Italian seasonings
3-6 cloves garlic (personal preferences)
1/4 cup chopped onions
1/4 cup chopped peppers (green/red)
1/4 cup chopped tomatoes
After veggies are sauted for 10 min, add 1/2 cup cooked
salmon and saute an extra 5 to 10 minutes.
Place mushroom caps in foil/bake pan and splash caps top
with olive oil and balsamic vineager/ and then fill each
cap with salmon/veggie mix then top with shredded mozerelle
low fat cheese then sprinkle with grated parmesian cheese.
Broil/grill/bake until cheese is melted and lightly browned
let cool for 5-10 minutes and enjoy your piece of heaven.

Sliced Salmon Salad Recipe
Source: Fine Cooking - Issue 10
Serves 4
 
Poaching in the simplest of bouillons salted water with bay leaf accents the taste of the fish but does nothing to alter its essential flavor.
RECIPE INGREDIENTS
For the Salmon:
1 salmon fillet, about 1 pound
1 quart water
2 tablespoons kosher salt
2 bay leaves
For the Garnish:
4 small ripe tomatoes (about 3/4 pound total), peeled, seeded, and diced 1/2 cup pitted ni&#E7;oise or other black olives
1 small shallot, minced
2 teaspoons red wine vinegar or lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoons chopped fresh parsley
For the Salad:
2 bunches fresh, tender watercress (about 10 ounces)
1 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
RECIPE METHOD
FOR THE SALMON:
Cut the fillet in half lengthwise to yield two roughly rectangular pieces about 6 inches long and 2 1/2 inches wide. Remove any pin bones. Turn the fish so that the long side is in front of you and cut
3/8-inch-thick slices on the bias.
In a large frying pan, bring the water, salt, and bay leaves to a boil over high heat. Add the fish and poach for 2 min. Remove with a slotted spatula and set it on a plate lined with paper towels. Let stand at room temperature.
FOR THE GARNISH:
Combine the tomatoes, olives, shallot, vinegar, and olive oil. Season to taste with salt and pepper. Stir in the chopped parsley.
FOR THE SALAD:
In a large pot of boiling water, blanch the watercress. Refresh it under cold water and pat dry. Toss with the olive oil and lemon juice and season to taste with more salt and pepper.
TO SERVE:
On a platter or plates, arrange a bed of watercress, lay the salmon on top, and spoon the tomato-olive mixture over all.

Fettuccine with Smoked Salmon If you decide to add the salmon roe to this recipe, be sure to buy a brand that contains no food coloring or it will run and ruin the appearance of this dish. It*s more expensive, but well worth the additional expense.
Fettuccine with Smoked Salmon
4 Tbs (60 ml) butter
1/2 lb (225 g) thinly sliced smoked salmon, cut into thin strips
2 Tbs (30 ml) brandy (optional)
Grated zest of 2 lemons (about 2 tsp, 10 ml)
1 1/2 cups (375 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape, cooked according
to package directions and drained
About 4 Tbs (60 ml) salmon roe (optional)
Heat the butter in a skillet over moderate heat and add the salmon, stirring to coat with the butter. Add the optional brandy, half the lemon zest, and cream and bring to a simmer. Season with salt and pepper. Add the cooked pasta to the skillet along with the remaining lemon zest and toss to coat the pasta with the sauce. Garnish with salmon roe if desired and serve immediately. Serves 4 to 6.

Sesame-Crusted Salmon This recipe is about as simple as they come, and your minimal effort will be rewarded with a memorable dish you*ll want to repeat in the future.
Sesame-Crusted Salmon
4-6 salmon fillets, about 6 oz (170 g) each, skinned
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame or vegetable oil
About 1/4 cup (60 ml) sesame seeds
Season the salmon with salt and pepper. Rub both sides with a little sesame oil and coat the fillets with sesame seeds. Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers. Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes. Turn the fillets and
cook, without moving them, until the flesh is opaque and firm to the touch, 3 to 5 minutes. Serve immediately. Serves 4 to 6.

Salmon with Buttered Almonds This combination of saut&#E9;ing and oven roasting is a technique used by professional chefs, but it*s so simple that any home cook can do it. Make this dish and you*ll be cooking like a pro.
Salmon with Buttered Almonds
4 Tbs (60 ml) butter
1 cup (250 ml) blanched slivered almonds
2-3 lbs (900-1350 g) skinless salmon fillets
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the butter in a large heavy skillet with an oven-proof handle over moderate heat. Saute the almonds just until they begin to turn color, about 3 minutes. Season the salmon fillets with salt and pepper and place them in the skillet. Spoon the almonds and butter over the salmon. Place the skillet in a preheated 450F (230C) oven until the fish is firm and flakes easily, about 8 to 10 minutes. Garnish with chopped parsley. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
Leftovers&#A0;
Thanks to reader Diane Grindol in Pacific Grove, CA for today*s helpful hint:
I live alone but I like to cook. I*ve never gone looking for recipes that serve one or two. Instead, I cook up a whole batch of my favorite foods and freeze the rest in one-portion containers. I finally realized this method works for pans of brownies too. Even after I eat my fill there are "leftovers." Alternately, I invite 10 to 12 people over for a dinner every once in a while and cook to my heart*s content.
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