Lemon Salmon Linguini

Recipe From: The Recipe Club Blog

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic (minced)
1 1/2 cup chicken broth
1 Tbsp fresh basil (chopped)
1 tsp grated lemon zest
3 Tbsp fresh lemon juice
salt & pepper to taste
12 oz. linguine (cooked & drained)
1 lb salmon fillets
1/2 cup half & half or heavy cream

Preheat broiler. Spray broiler pan with non-stick cooking spray. Warm butter & oil in a medium sauce pan over medium heat. Add garlic & cook for 2 minutes. Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice. Season with salt & pepper. Reduce heat to low & simmer for 5 minutes. Place salmon on the prepared broiling pan. Sprinkle with the remaining 1 TBSP lemon juice. Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork. Slowly stir half & half into the butter & lemon mix in the sauce pan. Pour half of the sauce over cooked linguine & toss lightly. Place salmon over the pasta & pour the remaining sauce over the top. Serve immediately.

Citrus Salmon & Ginger Snap Peas

Recipe From: Taste and Tell Blog

This was so easy! The sugar snap peas were our favorite.

Ingredients:
4 salmon fillets, skin removed
salt and fresh ground pepper
1/3 cup orange marmalade
1 green onion (sliced)
1 teaspoon dry white wine (chicken broth)
1/2 teaspoon fresh ground ginger
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1/8 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
2 tablespoons sliced or slivered almonds (toasted)

Preheat oven to 450F. Rinse fish, and pat dry with a paper towel. Sprinkle fish with salt and pepper. Place in a shallow baking dish; set aside. In a small bowl, stir together marmalade, green onion, wine, ginger, mustard, garlic, cayenne pepper, and five-spice powder. Spoon mixture over fish. Bake for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes easily when tested with a fork. Sprinkle individual servings with almonds.

Gingery Sugar Snap Peas
3 cups fresh sugar snap peas
1 tablespoon butter
1 tablespoon orange marmalade
dash of ground ginger
dash of black pepper

Remove strings and tips from sugar snap peas. In a covered medium saucepan, cook peas in a small about of boiling salted water for 2 to 4 minutes, or until crisp-tender. Drain well; set aside. In the same saucepan, melt butter over low heat. Stir in marmalade, soy sauce, ginger and pepper. Return peas to the saucepan, stirring to coat.

Parmesan Rosettes
1 11-ounce package (12) refrigerated breadsticks
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon sesame seeds
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Preheat oven to 375F. Separate breadsticks and uncoil into 12 pieces. On a lightly floured surface, roll each piece into a 12-inch long rope. Tie each rope in a loose knot, leaving 2 long ends. Tuck the top end of the rope under roll. Bring bottom end up and tuck into the center of the roll. In a shallow dish, combine Parmesan cheese, sesame seeds, Italian seasoning and garlic powder. Brush top and sides of each knot with the melted butter. Carefully dip the top and sides of each rosette into the cheese mixture. Place rosettes 2 to 3 inches apart on an ungreased baking sheet. Bake for about 15 minutes or until golden. Serve warm.

Parmesan-Crusted Fish

Recipe From: Favorite Family Recipes Blog

I didn't have tilapia, but something called Bala Swai (?)...it must have been on sale.

Ingredients:
1-2 lbs tilapia fillets
1/2 cup Parmesan cheese
1/2 cup Panko bread crumbs (I didn't use this)
1/4 cup butter (softened)
3 tbsp low-fat mayonnaise
2 tbsp lemon juice
1 tsp fresh basil (chopped)
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/4 tsp garlic powder
1/8 tsp red pepper flakes
dash paprika
parsley

Preheat your oven's broiler. Line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, Panko bread crumbs, butter, mayonnaise and lemon juice. Add basil, pepper, onion powder, garlic powder, red pepper flakes and celery salt to taste. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and pat about 3 Tbsp of the Parmesan cheese mixture on the top side of each fillet. Sprinkle with paprika and parsley. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

Asian Grilled Salmon

Recipe From: My Kitchen Cafe Blog
We love eating grilled anything with fresh veggies and rice/potatoes. This was really easy and tasty. We made it with cheesy orzo.Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Salmon Steaks

Recipe From: Me

Butter and lemon juice...that's all you need, right? Healthy and easy.

Ingredients:

2 salmon steaks (1 lb)
2 tbsp butter (I used low-fat)
1 lemon (seperated)
salt, pepper, garlic salt (to taste)
parsley

Melt the butter and add 1/2 lemon juice, salt, pepper and garlic salt. Rub into salmon. Squeeze the remaining juice from the lemon on top and sprinkle with chopped parsley. Broil on low and watch it closely...don't overcook. I served with fresh green beans.

Salmon with Couscous

Recipe from: http://deliciousdishesyum.blogspot.com/

Easy and fast, but not a favorite. I'm not really a fan of couscous. I ate it all, but didn't feel full or satisfied...must be healthydish! Sam didn't care for it either - imagine couscous spuuing all over the floor.

Ingredients:

2 4-6 oz salmon fillets

1/4 tsp lemon pepper
1/2 tsp soy sauce
1 small orange
1 cup broccoli
1/2 cup chicken broth
1/3 cup water
1 garlic cloved (minced)
1/8 tsp salt
1/2 cup couscous

Rinse fish and pat dry with paper towels. Sprinkle with lemon pepper. Place in a greased baking pan and drizzle with soay sauce. Arrange orange slices on top of the fish. Bake, covered at 450 for 8-12 minutes. In a saucepan combine broccoli, broth, water, garlic and salt. Bring to a boil, then reduce heat to simmer, covered about 3 minutes until broccoli is crisp. Stir in couscous. Remove saucepan from heat, cover and let stand for 5 minutes. Fluff with fork.