Three Salmon Recipes...

Salmon Fillets 2 lg cloves garlic, crushed 1/4 c. olive oil (I use a little more) 1 tsp. dried basil 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 tbls. lemon juice 1 tbls. fresh parsley, chopped --------------- 2 (6-8 oz.) salmon fillets 1- Combine garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a zip top bag, and cover with the marinade. Remove all the air you can from the bag and turn the bag over a couple of time to allow marinade to cover all surfaces of the fish. Place in the refirgerator for about an hour to marinate. Its a good idea to turn it over about half way thru that time. 2 Preheat the grill (or use the oven at 375°-see additional instructions below) 3 Place fillets in aluminum foil, cover with marinade, and seal. Grill for about 15-20 minutes or until fish is done (flakes easily with a fork). If using the oven, place sealed salmon in the glass dish, and bake 35 to 45 minutes until done. Yield: 2 full sized servings Note: Try dill in place of the basil for a change. ---------------------------------------------- Salmon For Lunch 1 small-medium serving salmon (fully thawed if using frozen salmon) mayonnaise lemon pepper Place the salmon in a microwave safe dish and lightly coat with mayonnaise and sprinkle with the lemon pepper. Cover and place in microwave. Usually 2-4 minutes is plenty of time if your salmon isn't too thick. ---------------------------------------------- Salmon Patties (Copyright © 2004 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved.) If you live in a Hurricane zone you may know that everyone buys tuna and salmon as a pantry supply... so after a Hurricane passes we all have canned fish coming out of our ears. Well, I have 15 pouches of tuna and salmon so I decided to figure out a tasty way to use it. The result is delicious... the salmon is creamy, very flavorful, easy for a post op at any stage to eat... high protein, low carb... and FAST and EASY too. This is a perfect meal for your family! One 7 ounce pouch Salmon (very good quality, no skin or bones, nice product!) 1/4 cup Hellman's mayonnaise 1/2 small red onion, finely chopped 1/2 teaspoon Old Bay or favorite cajun or seasoning blend 8 Ritz crackers, pulverized in a food processor into very fine crumbs Mash together the salmon with the mayonnaise, add the onion, Old Bay, and half of the cracker crumbs; blend well. In a small bowl, season the remaining cracker crumbs with a little additional Old Bay and set aside. Using a spoon, roughly divide the mixture and form into 4 slightly flattened 'meatballs', and lightly dust in the remaining cracker crumbs. Place on a plate in the refrigerator as it will firm the mixture while you make your salad to complete your meal. Heat a nonstick skillet with a teaspoon of canola or olive oil over medium high heat and saute the salmon patties until golden brown on both sides, about 4 minutes per side. Transfer to plates and serve immediately with tossed salad as a side dish.