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.
Ingredients:
* 2 cans (6 to 6 1/2 oz) water-packed tuna, drained (or 1 lb. Fresh skinless, boneless tuna steaks)
* 2 tablespoons lemon juice (if using fresh tuna)
* 8 oz. Wide egg noodles
* 4 tablespoons unsalted butter
* 8 oz. Mushrooms, sliced
* 1/3 cup all-purpose flour
* 2 cups low-fat milk
* 2 tablespoons cornstarch
* 1 bottle (8 oz) clam juice or 1 cup fish stock
* 1/4 cup dry white wine
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 grated nutmeg
* 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
* 3 tablespoons breadcrumbs
Directions
1. Heat oven to 425°F.
2. Grease shallow 9″ Casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2″ Thick and 2″ Long,
4. Toss with lemon juice and refrigerate)
5. Start cooking noodles according to package directions.
6. Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.
7. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
8. Stir and add 1 tablespoon water; Cook 1 minute until tender.
9. Melt remaining butter in medium saucepan over medium heat.
10. Stir in flour and cook, stirring, 1 minute.
11. Stir in milk and bring to simmer, stirring constantly.
12. Stir together cornstarch, clam juice, and wine.
13. Pour into sauce, stirring constantly; Add salt, pepper, and nutmeg.
14. Simmer 2 to 3 minutes until thickened.
15. Combine noodles with sauce, tuna, and mushrooms.
16. Add dill and transfer to casserole; Top with breadcrumbs.
17. Bake 20 minutes until bubbly.
18. Let stand 10 minutes before serving.
Ingredients:
1/4 c pineapple juice
2 tbsp fresh lemon juice
4 (6 oz) salmon fillets
2tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Methods:
Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11×7″ baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Ingredients:
2 pounds sole fillets
1/2 cup finely chopped onion
1/4 cup butter, melted
3/4 cup sour cream
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon dried whole dill weed
Salt and pepper, to taste
Methods:
Place fillets in a 13 x 9-inch baking dish set aside.Saute onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients.Pour sauce over fillets.Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.
Ingredients:
1 (10-pound) salmon
1/2 teaspoon lemon pepper
2 lemons, thinly sliced
1 onion, peeled and sliced
1/4 cup butter, melted
Methods:
1. Preheat oven to 350°F.
2. Wash salmon pat dry and sprinkle the cavity with lemon pepper.Season to taste with salt.Place lemons and onion inside cavity. Place salmon on a large sheet of aluminum foil and drizzle with melted butter seal the foil.
3. Bake 1 1/2 hours, or until salmon flakes easily. Serve hot.