Maple Glazed Salmon
Serves 2

Glaze:
2 Tbsp maple syrup
1 Tbsp soy sauce
1/8 tsp ground ginger (or 1-2 tsp fresh grated ginger)
1/2 tsp cornstarch, dissolved in
1 Tbsp water

Salmon Fillets:
2 salmon fillets, [packed individually frozen] thawed in cold water
Olive oil
1 green onion, sliced
1 Tbsp almonds, sliced or slivered (toasted is great)
Salad greens

In a small bowl, whisk together the glaze ingredients until smooth.
Microwave for 30 seconds on HIGH, before generously slathering the
fish with it. Preheat oven to 450°F.

Brush a piece of foil with olive oil, place the fillet[s] and slather
generously with glaze. Bake about 15-18 minutes at 450°F until the
fish flakes easily; baste with glaze halfway through cooking.
Serve over salad greens, sprinkled with green onion and almonds.

Mirin Glazed Salmon



Preparation time: 10 minutes

Marinating time: 15 minutes

Cooking time: 6 minutes

Yield: 2 servings



Ingredients

2 salmon fillets or steaks, about 7 ounces each

1 Tbsp. each: soy sauce, Thai fish sauce

2 tsps. minced lemon zest, minced

1/4 cup mirin



1. Brush the salmon with soy and fish sauces. Top with lemon zest.

Marinate 7 minutes; turn fish. Marinate 8 minutes.



2. Meanwhile, heat a grill pan over high heat. Place fish on grill;

brush with 1 Tbsp. of the mirin. Grill 3 minutes; turn fish. Brush

fish with 1 Tbsp. of the mirin. Grill until cooked through, about 3

minutes, depending on thickness. Brush remaining 2 Tbsps. of the

mirin on the salmon before serving.

Rosemary Fish Bundles for Two



An elegant seafood dish that is perfect for a romantic dinner for

two.



Ingredients:

2 carrots, peeled and cut into julienne strips

2 (5-6 ounces each) firm white fish fillets (like orange roughy)

Garlic powder

Rosemary leaves

Seasoned salt

2 green onions, cut into julienne strips

1/2 red bell pepper, cut into rings and seeds removed

2 tablespoons dry white wine or white cooking wine



Directions:

Cut 2 pieces of aluminum foil into 12 x 16-inch rectangles. Arrange

half of carrots in center of 1 piece of foil. Place 1 fish fillet on

top of carrots. Sprinkle lightly with garlic powder, rosemary, and

Season-All.



Arrange half of onions and red bell pepper on top of fish. Bring

sides of foil up around fish. Pour 1 tablespoon wine over fish. Bring

sides of foil together over fish and fold tightly to encase fish

completely.



Repeat with remaining ingredients on second piece of foil. 4. Place

bundles on baking sheet and bake in 350 degree oven 15 to 20 minutes

or until fish flakes easily with fork. Makes 2 servings

SHRIMP CASSEROLE



1 (8 oz.) pkg. small, clean, frozen shrimp

1 (10 3/4oz.) can cream of shrimp soup

1/2 c. sharp cheddar cheese, grated

1/2 c. mayonnaise

2 c. fine noodles, uncooked

1 can French fried onion rings (optional)

Paprika



In large bowl, mix first five ingredients together. Put into greased

casserole and bake, covered, for 35 minutes at 350 degrees. Remove from

oven, sprinkle with paprika and stir. If desired, arrange French fried onion

rings on top. Return to oven and continue baking, uncovered, for 5 minutes

or until bubbly. Serves 3 generously.

Crab Imperial For Two

Mix well in large bowl:
1/2 pound crabmeat in small bite-sized pieces

1/4 cup mayonnaise
1/2 teaspoon dry minced onion
1/4 teaspoon dry mustard
Worcestershire sauce to your taste
1/16 teaspoon cayenne pepper
1/2 Tablespoon lemon juice
half of a drained 4-ounce can of sliced mushrooms

Lightly toss 1 Tablespoon melted butter in 1/2 cup (twelve) crushed unsalted saltine crackers. Fold crumbs into crab mixture. Spoon into greased dishes and sprinkle with paprika. Bake 450 degrees for 15 minutes.

LOBSTER WITH CURRY DRESSING



Prepare these individual casseroles one night, then serve them the next in just 20 minutes.



6 cups water

1-1/2 teaspoons salt

2 fresh or frozen medium rock lobster tails (about 5 ounces each)

2 tablespoons light mayonnaise dressing or salad dressing

2 tablespoons dairy sour cream

1 tablespoon snipped fresh parsley

1 teaspoon lime juice

1/2 teaspoon Island Spice Jamaica Curry powder

Dash of Island Spice Scotch Bonnet Pepper sauce for extra

hot - not required



In a large saucepan bring water and salt to boiling. Add lobster tails. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes or until lobster shells turn bright red and meat is tender. Drain. Cover and chill at least 2 hours or up to 24 hours.



For sauce, in a small mixing bowl stir together mayonnaise or salad dressing, sour cream, parsley, lime juice, Island Spice Jamaica Curry Powder, and Island Spice Scotch Bonnet Pepper Sauce (only if you want the recipe EXTRA HOT!) hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours.



To serve, place one lobster tail, shell side down, on each serving plate. With scissors, cut the lobster lengthwise. Serve with the sauce.

MAKES 2 servings.

Seafood Thermidor

From Cooking for 2

“Here in the Midwest, lobster can be pricey, so I found this recipe

that tastes like Lobster Thermidor but costs a lot less,�?shares Sandi

Laskowski of Rapid city, South Dakota.



2 tablespoons chopped onion

2 tablespoons butter, divided

3 tablespoons Homemade Cream-Style Soup Mix (recipe also in Recipe

Finder)

1 teaspoon all-purpose flour

3/4 cup 2% milk

2 tablespoons white wine or chicken broth

1 teaspoon lemon juice

1/2 pound cod, haddock or Orange Roughy fillets, cut into 1/2-inch cubes

1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds

2 to 3 tablespoons shredded part-skim mozzarella cheese

1 tablespoon minced fresh parsley

1/4 cup dry bread crumbs

1 tablespoon grated Parmesan cheese



In a large saucepan, sauté onion in 1 tablespoon butter until tender.

Combine soup mix and flour; stir into onion until blended. Gradually

whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil;

cook and stir for 1-2 minutes or until thickened.

Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute

longer or until fish flakes easily with a fork and shrimp turn pink.

Remove from the heat; stir in mozzarella cheese and parsley until cheese

is melted.

Transfer to a 3-cup baking dish coated with nonstick cooking spray.

Melt remaining butter; toss with bread crumbs and Parmesan cheese.

Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes

or until topping is golden. Yield: 2 servings.

Confetti Salmon Steaks



2 (6 oz. ea.) salmon steaks

1/2 tsp. Worcestershire sauce

1/2 tsp. lemon juice

1/2 tsp. Cajun or Creole seasoning

1/4 tsp. salt, optional

1/2 cup diced green bell pepper

1/2 cup diced sweet red bell pepper



Place the salmon in an ungreased 8" square microwave -safe dish.



Rub steaks with Worcestershire sauce and lemon juice; sprinkle with Cajun

seasoning

and salt if desired. Sprinkle peppers on top.

   

Cover and microwave on high for 5-1/2 to 6 minutes, turning once, or until

fish flakes

easily with a fork. Let stand, covered, for 2 minutes. 



Yield:  2 servings.

Pickled Poached Salmon



~~~Salmon~~~

1-1/2 cups water

1/4 cup dill pickle juice

1 tsp. salt

1/2 tsp. seasoned salt (i.e., Lawry's, McCormick or Morton's)

2 salmon steaks (1" thick)



In a large skillet, combine the water, pickle juice, salt and seasoned salt.

Add salmon;

bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until

fish flakes easily

with a fork.



~~~Sauce~~~

1/4 cup mayonnaise

2 tsp. dill or sweet pickle relish

1 tsp. dill pickle juice

1 tsp. Catalina salad dressing



Garnish:

Chopped sweet red and green pepper, optional



In a small bowl, combine the mayonnaise, relish, pickle juice and salad

dressing. Serve

over salmon. Garnish with red and green pepper if desired.



Yield: 2 servings.