Fish and Seafood

  Ingredients 1 salmon fillet (1 lb) 1 tablespoon packed brown sugar 1 tablespoon butter, melted 1 tablespoon olive or vegetable oil 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon Dijon mustard 1 clove garlic, finely chopped Steps 1  Place salmon, skin side down, in shallow glass or plastic dish. In small bowl, mix remaining ingredients; pour over salmon. Cover; refrigerate at least 15 minutes but no longer than 1 hour. 2  Set oven control to broil. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes, brushing 2 to 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade.

  Ingredients Marinade 1 tablespoon canola or olive oil 1 tablespoon chopped fresh dill weed 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons honey 1/2 teaspoon garlic-pepper blend 1 lb salmon fillets, cut into 4 pieces (4 oz each) Lemon-Dill Sauce 1 container (6 oz) Greek Fat Free plain yogurt 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1/8 teaspoon pepper Steps 1  Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon. 2  In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes. 3  Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork. 4  Mea...

Ingredients Sauce 2 tablespoons finely chopped shallots 1/4 cup dry white wine 3 tablespoons fresh lemon juice 6 tablespoons cold butter 1 tablespoon chopped fresh dill 1 tablespoon finely chopped fresh chives 1/8 teaspoon pepper Salmon 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 lb. salmon fillets, cut into 4 pieces 1/4 teaspoon salt 1/4 teaspoon pepper Steps 1  Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally. 2  Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm. 3  In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper. 4  When grill is heated, place salmon, sk...

  Ingredients 1 salmon fillet, 1 1/4 pounds 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 3/4 cup fresh white bread crumbs, 1 slice 1/4 cup grated Parmesan cheese 2 tablespoons thinly sliced green onions 2 teaspoons grated lemon peel 1/4 teaspoon dried thyme leaves Steps 1  Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt. 2  Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon. 3  Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

  Ingredients 2 teaspoons finely chopped shallot 1/2 teaspoon finely chopped garlic 1 tablespoon white wine vinegar 1 teaspoon lemon juice 1 teaspoon finely chopped fresh thyme leaves 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil 3/4 lb small new potatoes, halved 4 (4 oz each) salmon fillets, skin on 2 cups cherry tomatoes 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained 6 oz frozen green beans (from 12-oz bag), cooked as directed on bag 3 tablespoons pitted, sliced kalamata olives Steps 1  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. 2  In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil. 3  In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side d...