1 can (14.75 oz) traditional-pack Alaska salmon
8 oz dry, small shell pasta
2-3 tsp garlic. finely minced
1/2 cup prepared basil pesto
1/2 cup high-quality light Italian salad dressing
1 zucchini, halved lengthwise, then cut in 1/2-inch slices
1 pint cherry tomatoes, halved
1 small red onion. thinly sliced
1/2 cup frozen peas, defrosted
Salt (optional) and pepper. to taste

Drain salmon; toss any skin and bones, if any.

Cook pasta according to package directions; drain well. Let cool slightly; toss with garlic, pesto and dressing. Set aside.

Blanch (partially cook) zucchini in covered microwavable container set on high for 2 minutes or until just tender and bright green.

Stir blanched zucchini, tomatoes, onion, and peas into pasta.

Break salmon into large chunks, then gently fold in, season to taste with salt and pepper and serve immediately.

I think you could prepare anything with balsamic & basil and it would be great.

2 Tbsp olive oil
1 & 1/2 lb salmon fillets, cut into 4 (6 oz.) pieces
1 clove garlic, chopped
2 plum tomatoes, cored and sliced 1/4 inch thick
2 Tbsp freshly squeezed lemon juice
1/4 cup balsamic vinegar
1/2 cup fish or chicken stock
2 Tbsp butter
3 Tbsp finely chopped basil

Preheat oven to 425F.

Lightly Coat a baking dish large enough to hold the salmon fillets without crowding with oil or nonstick cooking spray.

Heat olive oil over medium-high heat in a large skillet. When the oil is hot and smoking, add salmon, flesh side down, and cook 3 minutes, or until fish is golden outside but still rare inside. Remove and place the salmon in the oiled baking dish, skin side down, and place in the oven for 9 minutes or until the fish turns opaque.

Meanwhile, to make the glaze, return the skillet to medium-high heat, add the garlic, tomatoes, lemon juice, balsamic vinegar & stock and cook until reduced to 3 or 4 Tbsp, stirring occasionally. Remove from the heat and add gently stir in the butter and basil.

Plate the salmon, drizzle with the heavenly glaze and serve.

You'll want your camera handy when you've finished this gorgeous one-plate creation.

Star of the Show:
6 Alaska salmon fillets (4-6 oz each), skinless
2 tablespoons olive oil

White Bean Salad
2 15 oz cans white beans. drained and rinsed
1 fennel bulb, thinly sliced
1 Tbsp fennel top greens. minced
1/4 small red onion. thinly sliced
3 Tbsp olive oil
Salt and pepper, to taste

Orange-Tomato Sauce:
3 5.5 oz cans tomato juice
2 Tbsp frozen orange juice concentrate, thawed
Salt and pepper. to taste

Make the Salad:
Mix everything in a big bowl & set aside.

Make the Sauce:
Bring it all to a simmer in a small saucepan; keep warm.

Make the Salmon:
Rinse salmon under cold water; pat dry with paper towel. Heat heavy nonstick skillet or a ridged stovetop grill pan over medium-high heat.

Brush both sides of salmon with oil and place in heated skillet and cook. uncovered, about 3-4 minutes until browned. Remember to give the pan a shake occasionally.

Flip, season with salt and pepper, cover pan tightly and reduce heat to medium. Cook about 6 minutes more if frozen or 3-4 for fresh or thawed.

Here's one of the more

exciting things you can do with a can of salmon - and in only about 15 minutes.

1 can (14-oz)sockeye salmon, no skin or bones
1/2 cup dry plain bread crumbs
3 green onions, thinly sliced
2 cloves garlic, finely chopped
1 Tbsp orange juice
1 Tbsp teriyaki sauce
2 large eggs, beaten
1 Tbsp vegetable oil

Heat oven to 375°F.

In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce. Stir in eggs and mix until well-combined. Shape into 6 patties.

Heat oil in a skillet over medium heat. Add patties and cook 2 minutes. Flip and cook another minute or two.

Transfer to baking sheet, place in oven and bake for 10 minutes.

Serve with individual bowls of teriyaki sauce for dipping.

This quick and easy seafood recipe is written for outdoor grills but if it's raining or snowing or just plain too cold or too hot do it inside.

Almond Butter (see below)
1 lb. salmon, halibut or any other medium-firm fish filets
1/2 tsp salt
1/4 tsp pepper

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

If fish fillets are large, cut into 4 serving pieces. Sprinkle both sides of fish with salt and pepper.

Close cover and grill fish 4 to 6 inches for about 4 minutes. While they're cooking make the almond butter.

Flip them and spread about 1 Tbsp. of the almond butter over each filet. Close cover again and grill 4 to 6 minutes longer or until fish flakes easily with fork.

If you do this one indoors just use your broiler pan placed on the middle level of your oven and follow the above directions.

ALMOND BUTTER:
2 Tbsp blanched almonds
3 Tbsp butter
1 Tbsp parsley
1 tsp lemon juice

Here’s your salmon, potatoes and vegetables – see, I don’t always say “veggies” – in one quick and delicious creation. Make this one often.

1 14 oz can low-salt chicken broth
1/2 cup water
l lb red potatoes, thinly sliced
1 red bell pepper
1/3 cup each thinly sliced scallions, white & green parts separated
2 Tbsp dijon-style mustard
4 "nice" 5 to 6 oz pieces of salmon fillet (Once upon a time when fish or meat came from behind the counter, not pre-packaged in the cooler, customers would ask for a "nice' piece of salmon -I guess if you didn't, the butcher would give you a "not-so-nice" piece, eh?)

Boil the broth and water in a deep, nonstick skillet with a lid.

While that's happening, scrub and very thinly slice the spuds (potatoes, if you didn't know). Add to broth, return to a gentle boil and cook 10 minutes.

While potatoes cook, halve, core and thinly slice red pepper and slice the scallions.

Place salmon on the spuds and lay pepper strips and white part of scallions on top. Cover and simmer about 10 minutes, or until salmon is cooked through and potatoes are tender.

Remove skillet from heat and with a slotted spoon (so the liquid stays in the skillet), transfer salmon, vegetables and potatoes to dinner plates.

Lemon juice is the "sour", pineapple juice the "sweet". The other ingredients are what really make this sensational yet easy and quick dish.

4 wild Alaska salmon filets, 6–8 oz each
1 cup lemon juice
8 oz pineapple juice
1/3 cup olive oil
1 Tbsp lemon pepper
2/3 cup tamari
1 lemon, sliced
1 bunch cilantro, chopped
1 oz sugar
1/2 tsp turmeric
1 jalapeño pepper, minced
2 oz white miso

Preheat oven to 375F. Combine all ingredients except lemon slices and salmon. Mix well and set aside.

Place the side of salmon, skin-side down, in a baking pan. Pour marinade over the salmon and place lemon slices on top. Bake at 375°F until the fish flakes easily.

This colorful quick and easy will surely get the visual attention of your eaters and the flavors won’t disappoint.

4 5-oz fresh or frozen skinless salmon fillets
1/4 cup balsamic vinegar
1/4 tsp kosher or sea salt or 1/8 tsp. salt
1/4 tsp ground black pepper
1/4 cup prepared basil pesto
6 cups coarsely shredded red cabbage
2 green onions, bias-sliced

Place salmon fillets on greased unheated rack of broiler pan (thawed if frozen). Measure thickness of salmon.

Brush salmon with 1 Tbsp of the balsamic vinegar; sprinkle salmon with salt and pepper and broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily with a fork.

Meanwhile, in bowl whisk together remaining vinegar and pesto until combined. Remove 2 Tbsp pesto mixture. Add cabbage to pesto mixture in bowl; toss to coat.

To serve, place cabbage mixture on plate; top with salmon. Drizzle reserved pesto mixture. Sprinkle with green onion slices and serve.

This is a dish to serve your boss or that friend who fancies him/herself a gourmet cook.

4 6 oz salmon fillets, skin removed
1/4 tsp salt
1 Tbsp cracked black pepper
2 Tbsp olive oil
1/2 cup chicken broth
1 5-to-6 oz pkg torn mixed salad greens
1 cup green grapes, halved
1/4 cup bottled balsamic vinaigrette dressing
2 Tbsp. honey

Sprinkle salmon fillets with salt and lightly coat each side of salmon with cracked black pepper.

In a large skillet cook salmon for 1 minute in hot oil. Turn it over; carefully, add chicken broth and bring to boiling. Reduce heat, cover and simmer for 5 minutes or until salmon flakes easily with a fork. Meanwhile, divide salad greens and grapes among 4 plates. Drizzle greens with salad dressing. Remove salmon from cooking liquid and place on greens and drizzle with honey.

Now that's a classy dish.

You may be surprised to find coconut milk at your favorite supemarket. You may also be surprised at the wonderful taste it adds to this noble fish.

1 pound salmon fillet with skin
2 teaspoons butter or olive oil
1 clove garlic, chopped
1/4 cup chopped green onions
1/4 cup chopped tomato
1 teaspoon paprika
1/2 cup canned coconut milk
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
3 cups quick-cook brown rice
Salt and pepper

Boil a pan of water and drop in a couple bags of rice.

Rinse salmon; pat dry. In a 10- to 11-inch frying pan over high heat, melt butter and add salmon, flesh down, to pan and brown lightly, about 2 minutes. Flip it and brown skin lightly, about 2 minutes. Lift fish out and set on a plate.

To pan add garlic, onions, and tomato and stir until juices evaporate, about 2 minutes. Add paprika; stir. Add coconut milk; mix well.

Set the fish, skin down, in sauce, cover pan and simmer over medium heat about 5 to 7 minutes, stirring sauce around fish occasionally.

With spatula, transfer fish to a platter; keep warm. Add sour cream to pan and stir over high heat until sauce is boiling. Stir in 2 Tbsp cilantro and pour sauce over fish. Sprinkle with remaining cilantro.

Serve fish and sauce over rice, seasoning to taste with salt and pepper.

Re-heating a piece of day-old cooked salmon will give you dried-out,not-so-tasty seafood. But chop it up with some eggs, feta cheese and roasted red peppers and you have a terrific entree or appetizer.

4 large eggs
2 Tbsp sour or regular cream
1 Tbsp soft cream cheese
1 Tbsp olive oil
2 Tbsp feta cheese
1/3 cup chopped roasted red pepper
3/4 cup flaked cooked salmon
3 Tbsp chopped scallions, both white and green parts
2 Tbsp freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400°F.

Stir together the eggs, 2 tsp water, the sour cream, and cream cheese. Set aside.

Put the olive oil into a shallow baking dish about 8 inches in diameter. Heat it on the stove. Add the egg mixture, then before it sets up evenly sprinkle with the feta cheese, red pepper, salmon, and scallions.

Bake for about 15 minutes, or until the eggs are cooked through. Sprinkle with the Parmesan cheese and cook about 3 minutes longer, or until the cheese is melted, forming a glaze. It’s now ready for your dinner or appetizer.

Not only a quick & easy bbq recipe but you’ll also learn a slick way to skin the salmon.

1 2 ¼ can sliced black olives, drained
1 3 oz can green olives stuffed with pimentos, drained and sliced
1/4 cup tomato paste
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup water
3 lb salmon fillet, with skin
2 tsp Italian seasoning (oregano and basil)
Nonstick spray olive oil

Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside.

Heat a grill to high. Season the skinless side of the salmon with the seasoning and spray liberally with oil. Spray the rack of the grill with oil and grill the fish skinless side down until browned, about 5 minutes. Flip with a wide long-handles spatula and grill until the fish flakes to gentle pressure, 5 or 10 minutes more depending on the thickness.

Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; the skin will stick to the grill (you can scrap it off later). Spoon the olive sauce over the salmon and serve.

You may have made my Salmon Burger recipe earlier but this fish-burger is way different, way spicier. Try it and tell me what you think (Click my "Talk to Me" page).

2 Tbsp reduced-sodium soy sauce
1 & 1/2 tsp wasabi powder
1/2 tsp honey
1 lb salmon fillet, skinned
2 scallions, finely chopped
1 egg, lightly beaten
2 Tbsp minced peeled fresh ginger
1 tsp toasted sesame oil

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.

With a large chef's knife or, better yet, a cleaver, chop salmon into small chunks using quick, even, straight-up-and-down motions (don't rock the knife through the fish or you'll have mush not chunks).

Transfer salmon to a large bowl and add scallions, egg, ginger and oil; stir to combine.

Form the mixture into 4 patties. (The mixture will be moist and loose, but holds together nicely once the first side is cooked.)

Coat a large nonstick skillet with cooking spray and heat over medium for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for maybe 20 seconds more. Serve immediately.

This one is a whole meal - salmon, lettuce, beans and a terrific sauce for the beans and salmon - you'll love it.

1½ lb salmon filet, cut into 4 pieces
1 small onion, minced
1 small red bell pepper, finely diced
4 cloves garlic, pressed
½ cup + 1 Tbsp chicken or veggie broth
15 oz can black beans, drained
1½ Tbsp red chili powder
2 cups shredded romaine lettuce hearts
1 medium avocado, cubed

Sauce: 2 Tbsp fresh cilantro, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh basil, chopped
3 Tbsp fresh lemon juice
3 Tbsp olive oil
1 Tbsp chopped pumpkin seeds
salt and pepper to taste

Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.

Heat 1 Tbsp broth in a stainless steel 10-12 inch skillet and sauté onion, bell pepper and garlic in broth over medium heat for about 5 minutes stirring frequently.

Add ½ cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with a little salt and pepper - remember, you salted the salmon.

While beans are cooking preheat broiler on high and place a metal skillet large enough for salmon under the heat to get hot.

Mix together in a bowl cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper. Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil for about 3-4 minutes for medium doneness.

Serve salmon, beans and lettuce together on a plate. Top salmon and lettuce with the great cilantro topping.

When you have finish preparing and serving this quick and easy salmon recipe there may be some liquid left in the pan. Remember that it's not water, it's Riesling wine; don't waste it.

2 tsp whole coriander seeds
2 cups Riesling
One 2-inch-long cinnamon stick
6 skinless center-cut salmon fillets(about 1/2 lb each)
1/4 cup water
Coarse sea salt and white pepper
2 Tbsp extra-virgin olive oil
2 Tbsp minced cilantro

In a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes. Add the Riesling and cinnamon stick and bring to a boil. Reduce the heat; simmer for 5 minutes.

Add the salmon and water. Cover and cook over low heat until opaque throughout, about 12 minutes.

Transfer the salmon to 6 plates and season with salt and white pepper. Add just a little salt and white pepper to the poaching liquid and spoon about a Tbsp of it over each fillet along with a tsp of the olive oil. Sprinkle with cilantro and serve.

This salmon recipe might be especially great in summer when you have lots of limes around for those "tonic drinks". Oh, you say you also like "tonic drinks" in the winter? Me, too.

2 limes
1 & 1/2 lb salmon fillets
1 Tbsp grated fresh ginger
1/8 tsp salt
1/8 tsp pepper
2 Tbsp toasted sesame oil
2 cups skinny green beans (about 8 oz) or one 9-oz package frozen
Lime wedges (optional)

Finely shred 2 tsp peel from the limes and set aside.

Skin and cut into 4 pieces about 1 inch thick

Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices.

Stir ginger, reserved lime peel, salt, and pepper into sesame oil and slather it over the salmon.

Place fresh or frozen beans in the upper section of the steamer container steam for 12 to 15 minutes or until just cooked through. If the beans are thick you might have to steam them separately for a few minutes more.

To serve, arrange beans in a serving dish; remove fish from lime slices and lay the salmon on top of beans. If desired, serve with lime wedges.

How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful. And this salmon recipe is even quicker and easier than many QuickEats Plus recipes.

1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste

Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.

When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.

Plate the salmon.

Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.

Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.

Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.

Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.

You might think burgers are a heck of a waste of this wonderful seafood, but don't. This quick and easy salmon recipe will change your mind.

1 lb skinless wild salmon fillet (wild has more omega-3 & fewer toxins than farm-raised)
1 Tbsp Dijon mustard
1 Tbsp reduced-fat mayonnaise
1 Tbsp chopped fresh chives
1 Tbsp soy sauce
1 tsp Asian sesame oil
l 1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns
4 tomato slices
1 1/2 cups baby greens

Cut salmon into 1-inch pieces.

In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.

Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet & cook until sesame seeds brown lightly, 2 to 3 minutes.

With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, top with tomato slices and greens and plate them with a favorite accompaniment.

Capers may be tiny little things but they raise this easy seafood dish to a premium level.

1 stick butter, softened
3 Tbsp minced fresh Italian parsley
2 garlic cloves, minced
2 Tbsp capers, rinsed and drained
2 Tbsp grated lemon zest
1 tsp salt
1/4 tsp pepper
6 salmon steaks, 3/4 to 1 inch thick, 6 to 8 oz each
1 tablespoon extra-virgin olive oil (have you ever seen just “virgin” olive oil?)

Preheat oven to 350°.

In a medium bowl, beat butter with an electric mixer until soft. Add parsley, garlic, capers, lemon zest, ¼ tsp salt, and 1/8 tsp pepper. Beat just to combine. Set lemon-caper butter aside.

Brush salmon with olive oil and season with remaining salt and pepper. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of steak.

Serve the fish hot and the sauce room-temp.