SALMON & ASPARAGUS PASTA

1T olive oil
2c. sliced mushrooms
3 cloves garlic
1/2c. milk
1/3c. cottage cheese
3T basil
2T flour
1t oregano
1/3c. parmesan/asiago cheese
salmon, cooked
asparagus, pieces
4c. pasta, cooked

Heat oil. Add mushrooms, garlic, and asparagus. Cook for 4-5min. Puree milk, cottage cheese, basil, parsley, flour, and oregano. Add to mushroom mixture, stir in cheese and cook. Break salmon over pasta and top with mushroom sauce.

PANKO-CRUSTED SALMON (Barefoot Contessa)

We decided to make this for dinner at the last minute because we wanted to try out a new cookbook and were planning to have salmon. In less than 20 minutes we were feasting on a delicious and beautiful meal that could have easily been served in an upscale restaurant. We even impressed ourselves!

4 (6oz) salmon fillets)
2/3 c panko
2T fresh parsely, minced
1T lemon zest
salt and pepper
2T good olive oil
2T dijon mustard
2T canola oil

Preheat oven to 425*.  In a small bowl mix panko, parsley, lemon zest, s&p, and olive oil.  Stir to combine. Heat canola oil in a 12in cast iron skillet or other heavy duty pan over med-high heat.  Spread dijon mustard on the top of salmon fillets.  Top generously with panko mixture and press down.  Sear salmon in skillet for 3-4min.  Place pan in oven for 5-7 min.  Remove from oven.  Cover with foil and let rest for 5-10min.  (Can top with fresh lemon juice when serving.)

ALMOND TILAPIA AND COUSCOUS

4 tilapia filets
1 c almonds
¼ c plain or panko breadcrumbs
2T brown sugar
1t Old Bay
Salt & pepper
1 egg w/ 1T water
¼ c flour

Preheat oven to 425*  In a food processor (or with a mallet) combine almonds, breadcrumbs, brown sugar, and seasonings. Coat tilapia in flour, then dip in egg, and finally in almond crumb mixture. Lay in a baking dish and bake 15-20 min.

To make the couscous:

1c couscous
1 ¼ c water
Grated carrots
1t ginger
Dried cranberries
1T lemon juice
1T olive oil

Boil water. Stir in all other ingredients. Cover and let set 7min.

NUT CRUSTED MAHI (Alton Brown)

3/4 c. macadamia nuts or pecans, chopped
1/4 c. panko bread crumbs
1 T flour
2T butter , melted
PAM
2 6oz mahi fillets
s&p
2T coconut milk

Preheat oven to 425*. Line pan with foil and spray with PAM. Place mahi on foil and s&p both sides. Bake for 5 min. Stir together nuts, panko, flour, and butter. Remove fish from oven and brush with coconut milk on both sides. Top with nut mixture and pat down to adhere. Return to oven and bake 10-12 min. Let stand 10 min before serving.

BREADED SALMON

¼ c panko bread crumbs
¼ c parmesan cheese
dash of paprika
garlic powder
1 egg+ 1T water
olive oil

Cut the salmon into even wedges. Dip in egg, then dredge in crumbs. You have to kind of press the crumbs into the fish. In a pan over med high heat, cook in olive oil for 3-4 min per side.

Great served with Roasted Garlic Aioli (dip or drizzle).

PECAN CRUSTED SALMON

1- 1 ½ lb salmon
¾ c panko bread crumbs
¼ c brown sugar
2 T melted butter
1 t paprika
2 t garlic powder
¼ c chopped pecans
½ t salt
1T Worcestershire sauce

Preheat oven to 400* Lay salmon on foil. Stir together all other ingredients and place crumb mixture evenly over top of salmon. Loosely close foil packet. Place on baking sheet or dish and bake 50 min. Carefully open and bake 5 more min. Remove from foil and serve. Drizzle with glaze if desired (melted butter and brown sugar).

GINGER GLAZED SALMON

If you're looking for a fast, healthy dinner in 10 minutes, this is it. Even if your salmon is still frozen. Just throw the bag into some hot water in the sink and it will be ready to go by the time the sauce is made...

1 lb salmon cut into strips
1T brown sugar
1t. Dijon mustard
1T soy sauce
1t. ginger

Preheat broiler on high. Line pan with aluminum foil. Make slits across top of salmon and put in pan. Mix sauce and brush over salmon. Broil 7-10 min.

For a fast side, serve with Ginger Cous Cous.

CHICKEN (or TILAPIA) PICCATA

1lb chicken (pound/tenderize) or tilapia cut into palm-sized pieces
¼ c. flour
1t. salt
½ t. paprika
4T olive oil
1T lemon juice
4T butter
1t. garlic
1/3 c. sherry or white wine
1/3 c. chicken broth
1T cornstarch
2T capers

Dredge chicken in flour, salt, and paprika. Heat oil over high in skillet. Cook chix 2 min on each side. Remove to plate. Reduce to med heat. Add butter and garlic. Combine wine, broth, and cornstarch. Add to pan. Bring to a boil over high heat for 1 min, scraping bottom of pan. Stir in lemon juice and capers. Add chicken to pan to warm. Serve with pasta.