Herbed Cheese-Stuffed Salmon

This recipe is from Better Homes and Gardens and I found it while I was sitting at Kauffman's Tires waiting for my tire to be patched. It was really easy and very good dinner! I served it with roasted asparagus.

Herbed Cheese-Stuffed Salmon (I adjusted the recipe to feed 2 people)
6 6oz fresh or frozen (I used 2)
1 lemon (omitted)
1 5.2 oz container semisoft cheese with garlic and herbs (I found little triangles of Laughing Cow spreadable cheese and used 2 triangles for each piece of salmon)
sea salt or salt
1 cup soft bread crumbs (I actually used half of a hot dog bun)
1/3 cup freshly shredded Parmesan cheese (I used Parmesan from a bag and just about 1/6 of a cup)
1/4 cup butter melted (I used about 2 tbsp)
2 Tbsp pine nuts (omitted)

1. Thaw fish, if frozen. rinse fish, pat dry. Preheat oven to 425*F. Finely shred enough peel from lemon to make 2 tsps.; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 in. from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside.
2. In a small bowl combine bread crumbs, Parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered about 14 minutes or until salmon flakes with a fork. Serve with lemon wedges.

Grilled Salmon with Rosemary

This is another South Beach recipe and was very good. I baked it at 350 for about 20minutes instead of grilling it, though. Next time I would use a little more lemon juice, but that's because I really like the citrus flavors.

Grilled Salmon with Rosemary
Serves 2
Ingredients
1/2 pound salmon
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice (maybe use more than that)
1/8 teaspoon salt
Pinch freshly ground black pepper
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Instructions
Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4–6 minutes per 1⁄2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4–6 minutes per 1⁄2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Nutritional Information:
231 calories
15 total fat (3 g sat)
67 mg cholesterol
1 g carbohydrate
23 g protein
0 g fiber
213 mg sodium

Corn & Salmon Chowder

This recipe is from Williams-Sonoma Cooking for Baby. I googled salmon chowder and this recipe honestly looked to be the best recipe that I found so I decided to give it a try. I slightly changed the amounts of some of the ingredients so I made those notes. It was really delicious soup! Even tho it's from a baby cook book. :-)

Corn & Salmon Chowder
1/2 lb red potatoes (I used 3)
1/4 cup diced onion
1 celery rib (I used 4)
1 medium carrot, peeled (I used half of a small bag of baby carrots)
1 clove garlic
1 Tbsp olive oil
1 bay leaf (omitted)
1 1/2 cups low-sodium vegetable broth (I used 1 can and a carton of V8 Southwestern Corn liquid soup mix)
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen (I used canned corn - only one can since I added the V8 liquid)
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetables turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.

Note: If you are making this for baby, the recipe says that if the soup is too chunky to use a food mill or food processor for baby's portion.

Creamy dill salmon steaks

This was really good and can be served over pasta or egg noodles.

Creamy Dill Salmon Steaks
from Taste of Home
The moist salmon steaks and simple sauce are cooked in the same skillet for each prep and cleanup. "Friends have found this dinner to be elegant and delicious," says Valerie Hutson of Byron, Minnesota.

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1/2 cup chopped green onions
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
2 tablespoons white wine or chicken broth
2 tablespoons chopped fresh dill or 2 teaspoons dill weed
4 salmon steaks (1 inch thick)
Directions: In a large skillet, saute the onions in butter. Add the soup, cream, wine or broth and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutrition Facts
One serving: (1 each) Calories: 866 Fat: 53 g Saturated Fat: 14 g Cholesterol: 262 mg Sodium:
858 mg Carbohydrate: 7 g Fiber: 1 g Protein: 82 g