Grilled Salmon With Tomato, Cucumber
And Caper Salsa
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tblspn grated lemon peel
1 3/4 tspns ground cumin

1 medium English hothouse cucumber, unpeeled, diced
1 12-oz basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tblspns chopped fresh cilantro

Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-lb. salmon fillet with skin (1 whole side)
Whisk first 5 ingredients in small bowl.
Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and
next 4 ingredients in medium bowl;
season salsa with salt and pepper.
Let stand 30 mins; toss occasionally.
Spray barbecue rack with nonstick spray
and prepare barbecue (medium-high heat).
Place salmon, skin side down,
in large glass baking dish.
Top with remaining marinade. Let stand 10 mins.
Sprinkle with salt and pepper.

To grill salmon using fish basket:
Spray basket with nonstick spray.
Place salmon in fish basket,
folding tail under if fish is too long.
Place basket on barbecue and grill salmon,
skin side up, 5 minutes. Turn basket over;
grill salmon until just opaque in center,
about 5 mins longer. Turn salmon out onto platter.

To grill salmon without using a basket:
Spray rimless baking sheet with nonstick spray.
Place salmon, skin side up, on sheet.
Spray skin with nonstick spray. Slide salmon,
skin side up, onto barbecue. Grill 5 mins.
Stand blade of large spatula at 1 long side
of salmon to hold in place. From opposite side,
slide rimless baking sheet completely under salmon.
Hold salmon with spatula; turn sheet and salmon over,
releasing salmon, skin side down, onto barbecue.
Grill salmon until just opaque in center,
about 5 mins longer. Slide baking sheet under salmon;
transfer fish to platter. Serve with salsa.

Serves 8.

 Salmon with Fruit Salsa
Salmon is baked with lemon and topped
with a fruity salsa.
Prep : 15 Minutes-Cook: 40 Minutes
Ready: 55 Minutes-Makes: 4 servings
Ingredients
1 pound salmon steaks;
1 lemon, juiced;
1 tablespoon chopped fresh rosemary;
1/4 teaspoon salt and pepper to taste;
1 lemon, sliced;
1/3 cup water;

1/4 cup diced fresh pineapple;
1/4 cup minced onion;
3 cloves garlic, minced;
2 fresh jalapeno peppers, diced;
1 tomato, diced;
1/2 cup pineapple juice;
1/4 cup diced red bell pepper;
1/4 cup diced yellow bell pepper;
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange salmon steaks in a shallow baking dish,
and coat with the lemon juice. Season with rosemary,
salt, and pepper. Top with lemon slices.
Pour water into the dish.
Bake for 30 to 40 minutes in the preheated oven,
or until easily flaked with a fork.
In a medium bowl, mix pineapple, onion, garlic,
jalapeno, tomato, pineapple juice, red bell pepper,
and yellow bell pepper. Cover, and refrigerate
while fish is baking.
Serve salmon on a bed of rice, topped with fruit salsa.
~

Seared Salmon On Baby Spinach
prepared in 45 mins or less
2 7-oz skinless salmon fillets
2 tblspns (1/4 stick) butter;
3 large shallots, sliced
1 1/2 tblspns chopped fresh tarragon
3 ozs baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream
Sprinkle salmon with salt and pepper.
Melt 1 tblspn butter in medium skillet
over medium-high heat.
Add salmon; sauté until just opaque in center,
about 4 mins per side. Transfer to plate.
Melt 1/2 tblspn butter in same skillet.
Add half of shallots and half of tarragon;
sauté 30 seconds. Increase heat to high;
add half of spinach and toss 30 seconds.
Add remaining spinach; toss until wilted.
Divide between plates.
Melt remaining 1/2 tblspn butter in same
skillet over medium-high heat.
Add remaining shallots and tarragon;
sauté 30 seconds.
Add wine and cream and boil until sauce
is thick enough to coat spoon, about 3 mins.
Season with salt and pepper.
Return salmon to skillet; simmer 1 minute.
Arrange salmon with sauce a top spinach. Serves 2;
 

Sweet 'n' Hot Glazed Salmon
served with rice pilaf, green beans, and salad.
Prep: 30 Minutes;Cook: 12 Minutes
Ready: 42 Minutes;Makes: 4 servings
Ingredients
1 1/2 cups apricot nectar;
1/3 cup chopped dried apricots;
2 tblspns honey;2 tblespns reduced sodium soy sauce;
1 tblespn grated fresh ginger;2 cloves garlic, minced;
1/8 tspn cayenne pepper;1/4 tspn ground cinnamon;
1 (3/4 pound) salmon filet without skin.
Directions
 Preheat your oven's broiler, and grease
 a broiling pan.In a saucepan over medium heat,
mix together the apricot nectar, dried apricots,
 honey, soy sauce, ginger, garlic, cinnamon and
 cayenne. Bring to a boil, then reduce heat to
medium-low, and simmer for about 20 minutes,
 or until reduced by about half. Stir occasionally
 to prevent burning. Remove 1/4 cup of the glaze
 for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan,
 and brush with glaze. Broil 3 inches from the heat
 for 8 to 12 minutes, or until salmon flakes easily
 with a fork. Gently turn over once during cooking,
and baste frequently during the last 4 minutes.
 Serve with remaining glaze.
~~

Easy Salmon Bake
Prep: 20 Minutes Cook : 20 Minutes
Ready: 45 Minutes:
2 cups vegetable broth ;1 cup Basmati rice ;
1/2 small onion, chopped;
1 (14.75 ounce) can salmon, drained and flaked;
1/2 cup frozen mixed vegetables, thawed;
1 tspn lemon pepper ;
1 tspn salt-free garlic and herb seasoning blend ;
1 tblspn olive oil ;1/4 cup dry bread crumbs for topping ;
1 pinch paprika .
 
 Rinse the rice. In a saucepan bring the vegetable
 broth to a boil. Add rice and stir. Reduce heat,
cover and simmer for 20 minutes. Preheat oven
 to 350 degrees F (175 degrees C).
 In a mixing bowl, combine the onion, salmon,
mixed vegetables, lemon pepper and herb seasoning.
Mix thoroughly. Grease an 11x7 inch baking dish
with the olive oil. When rice is done, mix it in with
the salmon mixture. Mix thoroughly.
Press into the prepared baking dish and sprinkle
 the bread crumbs and paprika on top.
Cover with foil and bake in a preheated oven
for 20 to 30 minutes.  Makes 4 servings

Dijon Salmon
 4 (6 ozs) fillets salmon, with skin & bones removed
8 sheets phyllo dough ;1/2 cup melted butter ;
salt to taste ;ground black pepper to taste ;
4 tablespoons Dijon mustard
Preheat oven to 375 degrees F (190 degrees C).
Cut the filets into log shaped pieces, about
2 inches wide by 5 inches long, keeping the filet
 portions separate. Take 2 sheets of phyllo dough,
placing one on top of the other, and brush lightly
 with melted butter, covering the one side completely.
Place a portion of salmon (6 ounces), on the edge,
 nearest you, of the phyllo dough. Sprinkle with
salt and pepper to taste. Coat the portion of salmon
with 1 tablespoon of Dijon mustard.
Fold the phyllo dough, nearest you, over the salmon
and make one complete wrap. Take the sides of the
dough and fold them towards the center, and continue
 rolling up the dough. Brush all sides with butter,
covering completely and place on a cookie sheet.
Repeat steps for remaining portions of salmon.
Bake in preheated oven for 20 minutes or until
phyllo dough is golden brown.  Makes 4 servings
~

 Cheesy Baked Salmon 
Yields 4 servings.
Prep : 15 Minutes ;Cook : 25 Minutes ;
Ready : 40 Minutes ;
2 pounds salmon fillets;
2 cloves garlic, crushed ;
1 tspn dried dill weed; salt to taste ;
ground black pepper to taste;
1 cup shredded Cheddar cheese ;
6 green onions, chopped .
Preheat oven to 450 degrees F (230 degrees C).
Place the salmon on a large piece of foil, and
season with garlic, dill, salt, and pepper.
Seal foil around the salmon. Place on a baking sheet.
Bake 20 minutes in the preheated oven.
Top with Cheddar cheese and green onions,
 and continue baking 5 minutes, or until cheese
is melted and fish is easily flaked with a fork.
~
 

Double Salmon Cream Filled Savoury Puffs
This is a delicious combination of fresh salmon and
RegalTM   smoked salmon.

2 Tbsps unsalted butter
1-4 tsp clove garlic, peeled
100 grams Regal Smoked Salmon
1-4 cup white wine (preferably dry)
a few parsley stalks (optional)
200 grams fresh salmon (2 medium size salmon steaks)
1-2 cup sour cream
grated rind one orange
2 tsp finely chopped or minced fresh dill, salt and
 pepper to season

 

Method
1. Put 1 tblsp of unsalted butter in a frying pan.
Cook garlic over a low heat for 3-4 minutes but
do not brown. Add Regal smoked salmon and
cook only until salmon has changed colour to
 a soft pink. Transfer to a plate.
2. Heat a second tblsp of unsalted butter in a
small saucepan with wine and parsley stalks.
Add salmon steaks, cover and poach over a low
heat for 4-5 minutes until steaks are just cooked.
Remove from the liquid. Cool.
3. Place the smoked salmon and the fresh cooked
salmon in a food processor and pulse with the sour
cream, orange rind and dill until a paste is formed.
 Add more sour cream if wished.

Salmon croquettes
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil

 Pick through the salmon and remove any bones.

 In a mixing bowl, beat the eggs and add the

diced onion, salmon and pepper. Mix thoroughly.
 Shape into 2 ounce patties; about 7 or 8 patties.

 In a large skillet over medium heat, heat the oil.

Fry each patty for 5 minutes on each side or until

crispy and golden brown.
 Makes 4 servings