Ingredients:

1lb Fish Fillets, fresh or frozen, thawed
2 cups Special K cereal
1/4 cup finely-chopped fresh Parsley
1/2 tsp grated Orange Rind
1/2 tsp Salt
1/4 tsp dried Tarragon leaves, crushed
1/8 tsp Pepper
2 tbsp soft (tub) Margarine
2 Oranges, thinly sliced

Methods:

Pat fish dry with paper towel, set aside.Place cereal in a shallow dish or pan, crush to crumbs (about 3/4 cups). Stir in parsley, orange rind, salt tarragon and pepper.

Melt margarine in a shallow microwavable dish.Dip fillets in margarine then coat with cereal mixture. Place in a single layer on a lightly greased baking pan.Bake at 375°F for 20 mins or until fish is flaky. Serve with Orange slices.

Share on Facebook

Ingredients:

4 1/2 tbsp unsalted butter
1/2 cup fine dry bread crumbs
3/4 cup grated Gruyere cheese
1 cup snipped fresh dill
1 cup chopped onion
28 ounces cream cheese at room temp.
4 large eggs
1 cup heavy whipping cream
1/2 pound smoked salmon trimmings, chopped
Freshly ground black pepper to taste
Garnish: Pitted black olives, fresh dill, slices of roasted red pepper

Methods:

Using 1 1/2 tbs of the butter grease a 9-inch diameter spring form pan with a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1 tbsp of the dill. Coat the bottom and side of the pan well with this mixture.

Wrap foil around the bottom and the outside of the pan.Melt the remaining 3bsp of the butter in a skillet over med. heat. Add the onion and saute’ until tender, about 5 mins. Cool slightly.

Using an electric mixer or food processor, beat the cream cheese, eggs, and cream until well blended.
Fold in the onion mixture, salmon, remaining Gruyere and remaining dill. Season with lots of black pepper.

Pour the batter into the spring form pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.

Bake in a preheated 325° oven for about 40 minutes or until it seems solid.Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.

Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper.
Serve at room temperature with crackers.

Share on Facebook

Ingredients:

2 medium heads garlic, broken into cloves and peeled
1/2 cup (I used about a tablespoon) olive oil
3 tbs. unsalted butter
8 (6-7oz) salmon fillets
4 tsp. fresh lemon juice
4 tsp. chopped fresh rosemary

Methods:

Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil to cover. Wrap ramekin in double thickness of foil. (I just put all in tightly covered foil on cookie sheet). Bake until garlic is very tender-about 20 minutes. Using a slotted spoon, transfer garlic and 1 tablespoon of the oil to a food processor. Add butter and process until pureed. Season with salt and pepper.

Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 tsp. lemon juice then spread puree over each. (Can be made 1 day ahead: chill)

Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

Share on Facebook

Ingredients:

1 cup mayo
1 egg beaten
2 tsp. curry powder
1/2 tsp. salt
1/2 tsp ground ginger
1 1/4 lb fish fillets
1 cup corn flake crumbs

Methods:

Lightly grease baking sheet with sides. Combine mayo through ginger. Spread or dip fillets in mixture and roll in crumbs. Bake at 425°F for 10-15 minutes or until fish flakes easily.

Share on Facebook

Ingredients:

4 salmon steaks
2 tablespoons lemon pepper
2 tablespoon parsley
2 tablespoon garlic powder
1 tablespoon old bay seasoning

Methods:

Spray baking dish with a non stick spray.In a small bowl add all seasonings then sprinkle both sides of salmon bake at 350 for 20 minutes.

Share on Facebook