Cajun Salmon

8 ounces wild salmon filets

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. Cajun spices

2 tsp. oregano

Butter to brush the pan.

Preheat a frying pan and brush with butter.  Combine the spices for the salmon in a small bowl.  Turn the salmon filets in the spices, covering all sides.  Place the salmon fillets (skin side under) in the hot frying pan.  Fry for 4 minutes before turning over and frying for another 3 minutes or until done.  20 minutes preparation time.  Makes 2 servings.


Flounder Almandine

1 lb. flounder filets

3 Tbs. butter

2 Tbs. water

2 Tbs. lemon juice, freshly squeezed

¼ tsp. Salt

Freshly grated pepper, to taste

2 Tbs. fresh parsley, minced

Preheat oven to 450 degrees.  Melt butter in shallow baking dish in oven.  Remove baking dish from oven and add water, lemon juice, salt, and pepper.  Arrange fish in baking dish; flip to coat with butter mixture.  Bake in oven 10 minutes per side, or until fish flakes easily with fork.  Remove fish from pan.  Stir parsley into butter mixture.  Spoon mixture over fish to serve.  25 minutes preparation time.  Makes 4 servings.


Garlic Tilapia

1½ lbs. tilapia filets

4 cloves garlic, thinly sliced

3 Tbs. butter

Salt and pepper to taste

Lemons, for serving

Parsley, chopped (to garnish)

Season tilapia filets with salt and pepper.  Heat butter in a skillet over medium heat.  Put filets in first, and when they start to turn color a bit (after 1 to 2 minutes) add garlic slices.  Continue cooking about 4 minutes or so, and then flip filets.  Sauté until cooked through, and fish flakes easily with a fork.  (This will depend entirely on the thickness of your filets, so you will need to watch them carefully.)  The garlic should turn a dark golden brown.  Serve with freshly squeezed lemon juice and garnish with chopped parsley.  20 minutes preparation time.  Makes 2-4 servings.


Mediterranean Salmon

2 tomatoes, seeded and coarsely chopped

3 Tbs. olive oil

1 Tbs. red wine vinegar

½ cup Nicoise olives, pitted and coarsely chopped

¼ cup red onions, chopped

2 Tbs. capers, drained

¾ tsp. salt, divided

4 (6 ounces) salmon filets

1/3 cup fresh basil, loosely packed and thinly sliced

Combine tomatoes, 2 Tbs. olive oil, red wine vinegar, olives, onion, capers, ½ tsp. salt, and ½ tsp. pepper.  Set aside.  Brush both sides of the salmon with the remaining olive oil.  Sprinkle with remaining salt and pepper.  Heat a large non-stick skillet over medium-high heat.  Sauté salmon 3-4 minutes per side or until cooked through.  Add basil to reserved tomato mixture.  Serve with salmon.  16 minutes preparation time.  Makes 4 servings.


Garden Tilapia

4 tilapia filets

1 tsp. Old Bay Seasoning

1 tsp. garlic powder

1 onion, sliced

4 cups spinach leaves

10 baby carrots

1/8 cup green onions, chopped

1/8 green peppers, diced

1 zucchini, sliced

1 tsp. dried dill weed

1 Tbs. butter

1 yam, sliced in ¼ inch slices, pre-cooked

Salt and pepper to taste

Pre-heat oven to 350 degrees.  Line a jelly roll pan with foil.  Spray with cooking spray.  Place filets on foil covered pan and sprinkle with Old Bay Seasoning and garlic powder.  Lay onion slices, sliced zucchini, sliced yam, spinach leaves, baby carrots, green onions, green peppers, and any other vegetables you may like over the filets.  Sprinkle with dill weed.  Divide the butter into quarters and place the dots randomly over the dish.  Cover tightly with foil.  Bake for approximately 30 minutes.  1 hour preparation time.  Makes 2-4 servings.


Salmon with Tomatoes and Rosemary

4 ¼-lb. salmon filets

Salt and pepper, to taste

4 tsp. olive oil

1 tsp. lemon juice

16 slices lemon

4 sprigs rosemary

24 cherry tomatoes, halved

Preheat the over to 475 degrees.  Cut 4 12-inch-long of parchment paper.  Rub each fillet with salt, pepper, 1 tsp. oil, and ¼ teaspoon lemon juice.  For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves.  Draw up the sides of the foil or parchment and seal the packets well—leaving room around the ingredients so they can steam.  Put packets on a baking sheet.  Bake 12 to 15 minutes, or until the salmon is cooked.  Spoon into soup plates and serve immediately.  40 minutes preparation time.  Makes 4 servings.


Fish Rub

½ tsp. salt

1/8 tsp. curry powder

¼ tsp. paprika

1/8 tsp. black pepper

A pinch or two or ground red pepper

¼ tsp. garlic, minced

¼ tsp. onion powder

1 lemon, juiced

Mix all ingredients well.  Rub onto fish (salmon, halibut, tilapia, etc.)  Bake, broil, or grill until done.  Sprinkle with lemon juice.  20 minutes preparation time.  Makes 2-3 servings.

Alternative:  Put dabs of butter and dill weed sprinkled over fish and cook.


Fish Creole

1 Tbs. extra virgin olive oil

1/3 cup celery, thinly sliced

1 medium onion, chopped

¼ cup green pepper, chopped

1 garlic clove, minced

1 bay leaf

2½ Tbs. fresh parsley or 2½ tsp. dried parsley

¼ tsp. rosemary, chopped

4 cups oven roasted plum tomatoes with juices, diced

1½ pounds fish filets (tilapia, sole, etc., preferably wild vs. farm raised)

2 cups cooked short grain brown rice

In large saucepan, heat oil and lightly sauté the onion, celery, pepper, and garlic until soft.  Add parsley, bay leaf, rosemary, and tomatoes.  Leave uncovered and simmer for about 25 minutes.  Add the fish filets which have been cut into small pieces.  Simmer till cooked through, approximately 10 to 12 minutes.  Remove the bay leaf and serve with brown rice.  50 minutes preparation time.  Makes 3-4 servings.


Garlic Salmon Filets

2 salmon filets, skinned

2 garlic cloves, minced or pressed

1/3 cup extra virgin olive oil

Combine olive oil and garlic.  Marinade salmon fillets for 10 minutes.  Broil or sauté to desired doneness.  Preparation time 30 minutes.  Makes 2 servings.


Salmon with Mustard Dill Sauce

1½ lbs. salmon filet, cut into 4 pieces, with skin and bones removed

2 medium garlic cloves, pressed

1 Tbs. Dijon mustard

1 + 2 Tbs. fresh lemon juice

¼ cup chicken broth

1 tsp. honey

1 tsp. fresh dill, chopped

Salt and white pepper, to taste

Press garlic ad let sit for 5 minutes.  Prepare the rest of the ingredients for the sauce.  Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless) under the heat for about 10 minutes to get it very hot.  Rub the salmon with 1 Tbs. lemon juice, salt, and pepper.  Using a hot pad, pull pan away from heat and place salmon on hot pan.  Return to broiler.  It will be done very quickly (about 7 minutes for each inch of thickness).  Add garlic to a stainless steel skillet and stir for half a minute.  Add mustard and whisk in 2 Tbs. lemon juice, broth, honey, salt, and pepper.  Cook on high heat for a minute to reduce slightly and add dill.  Pour over salmon and serve.  15 minutes preparation time.  Makes 4 servings.


Salmon with Mint Salsa

1½ lbs. salmon, skin and bones removed, and cut into 4 pieces

2 tsp. fresh lemon juice

Salt and pepper to taste


1 Tbs. fresh mint, finely chopped

1 Tbs. fresh cilantro, finely chopped

1 Tbs. scallion, finely minced

1 tsp. fresh ginger, finely minced

1 medium ripe tomato, seeds and excess pulp removed, diced into ¼ inch pieces

3 medium cloves garlic, pressed

2 Tbs. extra virgin olive oil

3 Tbs. fresh lemon juice

Salt and white pepper, to taste

Preheat broiler on high and place a stainless steel skillet (with stainless steel handle) under the heat for about 10 minutes to get it very hot.  Chop garlic and let sit for 5 minutes.  Rub salmon with 2 tsp. lemon juice, salt and pepper.  Using a hot pad, pull out the pan and place salmon in pan.  Return to broiler.  It will cook rapidly (usually 7 minutes for each inch of thickness).  Mix together salsa ingredients in a bowl, and set aside.  Serve on top of  broiled salmon.  30 minutes preparation time.  Makes 4 servings.