* 2 fresh peaches, peeled and diced
* 1/4 cup honey
* 1 teaspoon curry powder
* salt and pepper to taste
* 2 salmon steaks

Methods:

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes.Season to taste with salt and pepper.
3. Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.

1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder, divided use
1 cup sliced, peeled and pitted mango
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard

Methods:

1. Season salmon with salt and pepper to taste. Grill or bake salmon at 425°F for 10 minutes per inch of thickness, or until fish flakes easily with a fork. Hold warm.
2. Meanwhile, drain beans, reserving 1/3 cup liquid. In a small saucepan, combine beans, reserved liquid, bell pepper, onion, cumin, coriander, chili powder, ¼ teaspoon garlic powder and salt to taste. Cook over low heat for 5 minutes.
3. Combine mango, cider vinegar, mustard, remaining garlic powder and salt and pepper to taste in a food processor or blender; process until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes until warm.
4. To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.

2 large onions
2 cups water
2 cups tomato juice
1 tablespoon catsup
1/2 cup firmly packed brown sugar
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon chili powder
2 bay leaves
4 whole cloves
4 (8 ounce) salmon steaks

Methods:

Cut onions into 1/2-inch slices, and separate into rings.Combine onion rings and water in a saucepan bring to a boil over medium heat.Reduce heat, and simmer, uncovered, 20 minutes.Add tomato juice and next 8 ingredients, stirring well simmer 1 hour. Remove and discard bay leaves and cloves. Set sauce aside.

Brown salmon steaks on both sides in a large nonstick skillet. Place salmon in a 13 x 9-inch baking dish. Pour sauce over salmon, and bake at 350 degrees F for 30 minutes or until fish flakes easily when tested with a fork.

2 pounds fresh salmon fillet
1/2 cup chopped fresh flat-leaf parsley
1/3 cup olive oil
4 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon dill weed
1 cup dry bread crumbs
1/4 cup butter

Methods:

1. Preheat broiler.Spray broiler pan tray with vegetable cooking oil or cover with aluminum foil.Place salmon onto broiler pan tray set aside.
2. Place parsley, olive oil, garlic, salt and dill weed in a blender or food processor with dry bread crumbs process until blended. Set aside.
3. Brush the salmon with butter. Broil about 4 inches from the heat source for about 4 minutes on each side, or until the fish flakes easily.Spread the garlic mixture on the salmon and return to the broiler for 1 to 2 minutes, or until lightly browned.

Using very fresh fish in this recipe is very important. Along with the other fresh ingredients, this creates a very popular Mediterranean dish.

2 salmon fillets, about 2 pounds total, skin on
3 Tbsp coarse sea salt
3/4 cup mild extra virgin olive oil
Juice of 1 lemon
1 large bunch (about 1/2 cup) mix of chopped, fresh chervil, chives and dill

1. Carefully inspect fillets for any leftover bones. Tweezers make a great tool at removing the small fragments. Sprinkle both sides of the fillets with the salt. Put the fillets together to form a fish, skin sides out. Cover with plastic wrap and refrigerate for about 12 hours, turning once about mid-way through.

2. Scrape off salt with spatula and dry fish with paper towels. Rinse in cold water and taste-test for saltiness. If it is too salty, soak in fresh water until saltiness is to your liking.

3. Mix together the oil, lemon juice and herbs. Pour into 1 or 2 large dishes, depending on the size of your fillets and dishes. Lay the fillets, flesh side down, on the marinade and refrigerate, covered with plastic wrap, for at least 3 hours (up to several hours).

4. Before serving, cut on the diagonal across the grain. Serve with your favorite sauce.

TIPS: Be sure to use very coarse salt, as fine salt will make it too salty.

1 pint sour cream
1/2 teaspoon dill weed
Garlic powder
Salt and pepper
Scallions, chopped and browned

Methods:

Rub the outside of the fish with butter and sprinkle with garlic powder. Pour above mixture over the fish and sprinkle with grated cheese. Bake in aluminum foil at 375 degrees F for about 45 minutes.

3/4 cup non-alcoholic beer
1 cup flour
1 cup tempura flour
8 (1-2 ounce) chunks fresh salmon

Cole Slaw:
1/3 cup apple cider vine
3 tablespoons granulated sugar
2 cups green cabbage, finely shredded
3 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1/2 teaspoon cracked black pepper

Methods:

Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees F.Combine the non-alcoholic beer with the flour to make a consistency similar to pancake batter.Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes, or until done.Serve with malt vinegar or cucumber dill sauce.

Cole Slaw:
Mix together the vinegar and sugar and let the mixture sit for 30 minutes.Then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hours.Just prior to serving, add the remaining ingredients to the cabbage mixture and toss well.