1 tablespoon lime juice
2 teaspoons molasses
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups water
2 cups quick-cooking rice
4 (4-ounce) salmon steaks or fillets
3/4 pound green beans, trimmed
1 tablespoon fresh-squeezed orange juice

Methods:

1. Preheat broiler.
2. In a small bowl, combine lime juice, molasses, olive oil and pepper. Whisk well and set aside.
3. In medium saucepan, bring water to a boil. Stir in rice and remove from heat.Let stand covered while salmon cooks (about 7 minutes).
4. Place salmon, skin-side down on a shallow, broiler-safe pan.Brush liberally with reserved marinade. Toss green beans with remaining marinade and place around salmon. Broil 6 inches from heat until salmon is crisp on top and flakes with a fork and green beans are slightly blistered and tender.
5. Remove from broiler and sprinkle salmon immediately with orange juice.Serve salmon over warm rice.

3 tablespoons shallots, finely chopped
3/4 cup white dry wine
1 tablespoon Champagne wine vinegar
3 tablespoons heavy cream
1/4 pound sweet cream butter
3 tablespoons chicken stock
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon fillets

Methods:

Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame. Whisk in butter, one tablespoon at a time, until completely melted, and strain. Add salt, pepper and honey-roasted pecans.

Fillets: Brush with vegetable oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

1 tablespoon lime juice
2 teaspoons molasses
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups water
2 cups quick-cooking rice
4 (4-ounce) salmon steaks or fillets
3/4 pound green beans, trimmed
1 tablespoon fresh-squeezed orange juice

Methods:

1. Preheat broiler.
2. In a small bowl, combine lime juice, molasses, olive oil and pepper. Whisk well and set aside.
3. In medium saucepan, bring water to a boil. Stir in rice and remove from heat. Let stand covered while salmon cooks (about 7 mintues).
4. Place salmon, skin-side down on a shallow, broiler-safe pan. Brush liberally with reserved marinade. Toss green beans with remaining marinade and place around salmon. Broil 6 inches from heat until salmon is crisp on top and flakes with a fork and green beans are slightly blistered and tender.
5. Remove from broiler and sprinkle salmon immediately with orange juice. Serve salmon over warm rice.

Sauce:
3/4 cup frozen peas, thawed
3/4 cup plain low-fat yogurt
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh dill weed OR 1 teaspoon dried dill
Black pepper, to taste

Loaf:
2 (15.5-ounce each) cans salmon, drained, skin and bones removed
1 cup shredded carrots
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup plain low-fat yogurt
3/4 cup sliced green onions
1 (2.5-ounce) can sliced ripe olives (optional)
3 large egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper

Methods:

1. For sauce, combine all ingredients in small bowl mix well.Cover and chill.
2. Heat oven to 350°F. Spray 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray.
3. For loaf, combine all loaf ingredients in large bowl mix lightly but thoroughly.
4. Press into pan bake 50 to 60 minutes or until light golden brown.
5. Let stand 5 minutes before slicing.Serve immediately with sauce.

2 cups macaroni
2 cups diced processed cheese
1/2 cup milk
1/4 cup butter
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup frozen peas
1 (7-ounce) can salmon

Methods:

1. Cook macaroni according to package directions drain.
2. In a large saucepan over medium heat, combine cheese, milk and butter.Stir until smooth then add mushroom soup, peas and salmon.Heat thoroughly, stirring until well mixed.Mix in macaroni and serve warm.

8 ounces dry linguine, fettuccine or spaghetti
6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tablespoon butter or margarine
1 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1 teaspoon finely shredded lemon peel
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment

Methods:

1. Cook pasta according to package directions, preferably al dente (firm to the bite).Drain keep warm.
2. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes set aside.
3. For sauce, in a large skillet cook the green onions and garlic in butter until tender.Stir in the whipping cream, fresh dill or dill weed, lemon peel and pepper.Bring to boiling reduce heat.Boil gently about 5 minutes or until slightly thickened.Stir in salmon heat through.Remove from heat.Gently stir in Parmesan cheese.
4. Arrange pasta on individual plates or a large serving platter.Spoon the sauce over the pasta.Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.

2 (4.8-ounce) packages pasta with 4-cheese sauce
1/2 cup milk
1 (10-ounce) package frozen chopped broccoli
1 (14.75-ounce) can Alaska salmon, drained and chunked
1 teaspoon lemon-pepper seasoning

Methods:

1. In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk.
2. Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.
3. During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning.

1/4 cup olive oil
1/4 cup white wine
1/4 cup chopped fresh basil, divided use
1 shallot, minced
1 tablespoon dried summer savory
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon steaks, 1 1/2 inches thick
1 lemon, juiced

Methods:

1. In small bowl combine oil, wine, half the basil, shallot, summer savory, salt and pepper.
2. Rinse steaks and pat dry.Lay fish in a single layer in a shallow dish.Pour marinade over fish, cover and refrigerate for 1 hour.
3. Preheat broiler.Shake off excess marinade and place steaks in a single layer on a broiler-safe pan.
4. Broil 3 to 4 inches from heat, for 12 minutes or until fish flakes easily with a fork.Garnish with remaining basil and lemon juice. Serve warm.

Salmon:
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground black pepper
4 (4-ounce) salmon steaks, about 1-inch thick

For Salsa:
2 serrano chili peppers
1 1/2 cups diced fresh papaya
2 tablespoons minced red onion

Methods:

1. To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
2. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through. When ready to serve, spoon salsa over salmon steaks.

Salsa:
1. To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides.Wrap peppers in plastic wrap and let stand 5 minutes.
2. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces.Transfer to a small bowl and add papaya and red onion.Set aside.

4 (6-ounce) salmon steaks
3 tablespoons olive oil, divided use
1/2 teaspoon ground black pepper, divided use
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh ginger root
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

Methods:

1. Preheat grill.
2. Place salmon in a glass dish.Brush with 1 tablespoon olive oil on both sides.Season with half the pepper; set aside.
3. In a medium bowl, combine plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper.(Note: relish can be made 1 hour ahead)
4. Place salmon on lightly oiled grill 4 to 5 inches from coals.Grill, brushing with oil and turning once, just until fish flakes when tested with a fork.Estimate approximately 10 minutes of cooking time per inch of thickness.
5. To serve, divide tomato relish on plates and top with grilled fish.