Honey Mustard Salmon

 4 Salmon Fillets
1 Tbls. olive oil
1/4 C. honey
2 Tbls. Dijon mustard
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. parsley flakes

Preheat oven to 400*.  Add olive oil to the bottom of a glass baking dish, or preline the dish with aluminum foil and spray with cooking spray. Prepare salmon by removing bones, and pat dry. Add honey, mustard, spices and parsley to a small bowl, and whisk until well blended. Place salmon in the dish and brush with honey mustard sauce. Bake for 15-20 minutes or until flesh is opaque and flakes easily.  Allow to rest for 5 minutes 

Salmon Florentine

 
1/2 cup Green Onions chopped
1 tsp Olive Oil
2 small Garlic Cloves minced
1- 12 oz bag frozen Spinach (chopped, thawed, patted dry)
11/2 cup Cherry Tomatoes chopped
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Ricotta Cheese
4-5 1/2 oz Salmon

Preheat oven to 350*. Place salmon fillets on a lightly greased baking sheet.  In a skillet, cook onions in oil until they begin to soften, about 2 minutes.  Add garlic, and cook 1 minute more. Add the spinach, chopped cherry tomatoes, crushed red pepper flakes, salt and pepper. Cook, stirring for 2 minutes.  Remove from heat, and let cool 10 minutes. Stir in the ricotta cheese (part-skim)

Place a quarter of the spinach mixture on top of each salmon fillet. Bake for 15 minutes.

4 Servings

1 Serving= 1 lean, 3 green, 3 condiment

Salmon Penne

1 lemon zest and juice

1 tablespoon Dijon mustard

1 jar salmon, or more, cut into ribbons

4 green onions

2 Tbls dill weed

1 cup cream cheese softened

1.5 pounds penne

salt and pepper to taste

*Cook penne in boiling salted water until cooked. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

*While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

*At the last second briefly stir in the canned salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Salmon with Parmesan herb Crust

This oven baked salmon is a favorite of our families.

2 salmon filets
4 heaping tsp. of minced garlic
3 tsp. parsley
about 3/4 c. parmesan cheese
1/2 cup butter, divided

Preheat oven to 425*.  line a 9*13 pan with foil.  Place salmon deboned skin side down.  Slice butter into patties and place about 1/4 cup onto each filet.  Combine the garlic, parsley and parmesan.  Top with mixture.  Bake for about 20 minutes or til flaky.

Salmon Patties with honey mustard

Being from Alaska we do a lot of fishing in the summertime...We feel like were spoiled being able to pull Salmon out of the river for FREE.  because we are able to catch so many of those beauties we do a lot of canning.  On those nights when I've forgotten to pull out meat and it's 4:30pm and I realize I have nothing planned for dinner, I revert to making salmon patties quite often, my kids devour them, and they are fast!

2 pints drained salmon (we can our own)
2 eggs
1/2 C milk
1/2 c. chopped onion
2 tsp. dillweed
1/2 tsp. pepper
1/2 tsp. salt
1/2-1 C. Italian bread crumbs

Honey Mustard Sauce
1/4 C. Honey
1 Tbls. mustard

Dill Mayo
1/2 C. Mayo
1 Tbls Dill

In a medium bowl combine all ingredients with hands.  Shape into 14 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

• This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/
• 
  
• For the Blackened Salmon:

2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons olive oil
4 tablespoons flour
2 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

• For the Avocado Corn Salsa:

2 ripe avocado, finely chopped
2 cups frozen corn
3 Roma tomatoes, diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste

For the Cilantro  Dressing:
1/2 cup Sour cream (or Greek yogurt)
4 tablespoons mayonnaise
4 tablespoons milk
2 tsp. Lemon juice 
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn/flour tortillas, steamed or warm

Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].

Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Dressing. Serve with lime wedges.

Smoked salmon spread

8 oz cream cheese
1/2 cup. sour cream
1 Tbls. lemon juice
1 Tbls. dillweed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. creamy horseradish
8 oz. smoked salmon

Blend in a food processor til smooth, and chill.  Serve with Bagels, crackers, or toast.

Salmon with Dill

2 Large Fish Fillets
1/2 tsp salt
1/2 tsp pepper
1 tsp. Onion Salt
1 tsp. Dill Weed
1/4 C. butter

Sauce
1/2 C. Mayonnaise
1 1/2 tsp. dill weed
Mix together
1 lemon, cut into 8 chunks

Preheat oven to 400*. Skin Fish and place in a 9*13 pan. Sprinkle with seasonings and place butter pads evenly over fish. Bake for 18-20 minutes, or til done. Serve with lemon chunks and dill mayo.

Salmon Corn chowder

2 cans creamed corn
1 can canned salmon
3 medium potatoes, cooked and cubed
milk
celery salt
dill seasoning
salt and pepper

Put corn, potatoes and salmon in pot, dump enough milk in to make a nice consistency. Season to taste. use wondra flour if it's not thick enough. Simmer on medium heat til warm.

Will get measurements next time and update

Candied Salmon

1/4 c. margarine
1/4 c. brown sugar
3/4 tsp. yellow mustard
1 tsp. teriyaki sauce
1 tsp. soy sauce
dash of salt
2 drops of liquid smoke (optional)
4-6 salmon fillets, cleaned, deboned and patted dry.

Skin fish, place on aluminum foil in a 15*10 pan. salt and pepper fish. Baste the top of fish with combined ingredients. Bake at 400* for about 20-25 minutes, or til no longer translucent, basting once in the process. We pour the sauce that leaks around the fish over the fish and almost always have this with rice which we also put the sauce on.