4 salmon fillets

1/4 cup salad dressing, sesame and ginger

1/4 cup salad dressing, French

Preheat oven to 350ºF.  Place the fillets in baking dish.  Top with the dressings.  Bake until flaky – about 15 minutes.

4  Servings

1 (14 oz.) can salmon, bone and skin removed – may use crab meat for crab cakes

2 tablespoons red or green bell peppers, diced

2 tablespoons onions, diced

1/4 cup milk

1 tablespoon lemon juice

1 cup soft bread crumbs

1 cup Ritz crackers, crushed

1/4 teaspoon Old Bay seasoning

1/8 teaspoon garlic powder

2 eggs, beaten

2 tablespoons grated Parmesan cheese, (optional)

dash salt and pepper

Mix together all ingredients.  Fry in skillet in just enough oil to cover bottom until browned on both sides.  Can also be deep fried like hush puppies.  Yummy with cocktail sauce or lemon juice.

4  Servings

1 pound salmon fillets

1 1/2 cups water

1/2 cup dry white wine or water

2 green onions, sliced

1 bay leaf

1/2 of a 10-ounce package frozen no-salt-added chopped spinach

1/8 teaspoon ground nutmeg

1/4 cup shredded part-skim mozzarella cheese

Freshly ground black pepper

Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.  Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.  Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.