Sheet Pan Teriyaki Salmon

http://damndelicious.net/2017/02/10/sheet-pan-teriyaki-salmon/

Sheet Pan Teriyaki Salmon

This was great. I used only 1 giant carrot and it was yummy. I used 4 oz salmon fillets and store bought teriyaki sauce and baked 18 minutes.

Salmon in Phyllo

Salmon in Phyllo, p 301 of BHG Prizewinning recipes cookbook

David loved this. I liked it too, but it took way too much effort and time buttering all the layers. I would do this in puff pastry or croissant dough next time. The mustard cream sauce is essential, I only made half what it said and we used it all, probably could have done with more.

Salmon Casserole

http://www.foodnetwork.com/recipes/paula-deen/cottage-potatoes-recipe.html
http://www.epicurious.com/recipes/food/views/potato-and-salmon-casserole-102852

Salmon Casserole

This is based on a blend of two recipes. It turned out great. This is a lower fat meal, in that there is no added fat.

2.5 lbs potatoes (or blend of potatoes and sweet potatoes)
2 eggs
1 small fennel bulb (preferably with fennel hair/herb that can be removed and added to cheese mixture)
1 small onion
1 14.75 oz can wild salmon (I removed the biggest bones)
1 cup lowfat cottage cheese
1/4 cup fat free milk (optional--I'm not sure how necessary this is to the recipe)
1/2 cup chopped green onion

Dice potatoes (skin on) and boil for 20 minutes, or until soft.
Saute chopped fennel bulb and onion in a nonstick skillet, using oil free cooking technique (with water). Add chopped green onion last, and saute until onion and fennel are soft.

In a bowl blend cheese, eggs, and milk. Also add salt and pepper, and fennel herb if there is any. Add sauteed vegetables after they are cooked and mix in. Add cooked potatoes and then salmon, and mix.

Bake in extra large glass casserole dish--the size bigger than 9x13. perhaps 10x15? for at least 30 minutes at 400.

David really liked this, and I did too.

Salmon Cilantro Burgers

http://www.myrecipes.com/recipe/fresh-salmon-cilantro-burgers-10000001891952/
Salmon Cilantro Burgers

This is also in my Cooking Light 1500 calorie cookbook. I liked it quite a bit. David liked it too.

341 calories per sandwich.

Lemon Dill Sauce for Salmon

http://herbsspices.about.com/od/fish/r/SalmonDill.htm
Lemon Dill Sauce for Salmon

This was a great accompaniment to salmon. I used nonfat greek yogurt.

Salmon and Fennel Salad

I've never eaten raw fennel until now. I've used it many many times in a favorite dish I make that I refer to as fennel gnocchi, but it was cooked.

http://www.epicurious.com/recipes/food/views/Salmon-Salad-with-Fennel-Orange-and-Mint-356713

So. Let me say that raw fennel is fantastic. In salads it brings a wonderful flavor and crunch. When I say fennel I am talking about this:

Some grocers call it "anise". It smells like anise. Or black licorice. And you DON'T use the "fronds", only the bulb. I usually cut out the core as well since it's REALLY hard. You could always save the fronts and use it to make a veggie stock or something. Occasionally the recipe will tell you to use some frond, but not very often.

Anyway. The salad was really good. The salmon didn't cook all the way though, and I had to sear it in the pan. (However--I was pressed for time and didn't have time to let the salmon cool on it's own. It is possible it may have finished cooking during the sitting time). David and I both liked it quite a bit, but it is not very filling. We put it with a little butter lettuce and used no dressing. It had plenty of flavor already.

By the way, paying $3/lb for fennel is a rip off. In CA, it gets to at least half that price sometimes.