Ingredients:

2 centre-cut salmon fillets, 6″ long x 1″ thick (2lbs total)
1/4 cup herbed cream cheese
2 Tbsp. butter, softened
1/4 tsp. each salt and pepper

Spinach mushroom filling:
2 1/2 cups oyster mushrooms or button mushrooms
2 tsp vegetable oil
1 Tbsp balsamic vinegar
1 pkg fresh baby spinach
1/4 tsp each salt and pepper

Methods:

Slice mushrooms. In large skillet, heat oil over medium heat cook mushrooms, stirring occasionally, until golden and no liquid remains, about 10 minutes.Sprinkle with vinegar toss to coat.Transfer to bowl.

Meanwhile, rinse spinach shake off excess water. In large saucepan, cover and cook spinach over medium heat with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve press out moisture. Chop and add to mushroom mixture along with salt and pepper (Make ahead Cover and refrigerate for up to 24 hours).

Place each salmon fillet, skin side down, on cutting board. At one end, cut between flesh and skin just enough to grip skin.Holding skin with paper towel and knife flat but without moving pull skin back and forth to remove.Discard skin.

In small bowl, mash cream cheese to soften; spread over skinned side of fillets. Spread filling over 1 of the fillets, leaving 1/2″ border. Top with remaining fillet, cheese side down.

With kitchen string, tie together at 1″ intervals. Place on greased rimmed baking sheet. Spread butter over top; sprinkle with salt and pepper (Make ahead: Cover and refrigerate for up to 24 hours).

Roast in 400°F oven until gold and fish flakes easily when tested, about 40 minutes. Transfer to cutting board; let stand for 5 minutes. Using serrated knife and sawing motion, cut crosswise into 1″ thick portions.

Option – Dilled crab and Red Pepper Filling

Combine 7oz frozen crab meat, thawed and pressed to remove moisture; 1/4 cup each finely chopped green onion, chopped roasted sweet red pepper and mayonnaise; 2 Tbsp chopped fresh dill; and 1/4 tsp each salt and pepper.

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Ingredients:

Citrus-Balsamic Vinaigrette:
3/4 cup orange juice (fresh squeezed is best)
1/2 cup balsamic vinegar
2 TBS extra-virgin olive oil
2 TBS fine-minced onions
2 tsp coarse-chopped parsley
2 tsp coarse-chopped basil
2 tsp coarse-chopped mint
2 TBS fine-minced orange zest
1/4 tsp kosher salt
1/2 tsp fresh-ground black pepper

Pan-Roasted Salmon:
4 (6-ounce) skinless fillets of salmon
1 1/2 tsp kosher salt
1 tbs fresh-ground black pepper
2 tbs olive oil

Methods:

To make vinaigrette:
Preheat oven to 450°. Combine all ingredients in a glass jar, cover tightly with a lid or with plastic wrap, and shake vigorously. Set aside.

To make salmon:
Season all sides of the salmon with salt and pepper. In a nonreactive ovenproof skillet large enough to hold all the salmon in one layer, heat the olive oil over high heat until a drop of water sizzles when it hits the oil. Place the salmon in the pan with its original skin side down. Leave on the heat 2 minutes.

Using an oven mitt, transfer the pan to the oven and roast 8 to 10 minutes, which should result in the salmon being medium rare. If you want your fish a little more well-done, leave it in the oven a minute or two longer.

Again, using the oven mitt, remove the pan from the oven. Using a large heat-proof spatula, remove the cooked salmon to a serving platter or to dinner plates. Cover platter or plates with an aluminum foil tent while finishing .

Using a wad of paper towels, carefully wipe out any olive oil remaining in the skillet and put the pan back on the stove over high heat. Shake the vinaigrette in its jar again, and pour it into the hot pan. Heat through 30 seconds or until it just begins to bubble. Spoon the sauce over the salmon and serve. Makes 4 servings.

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Ingredients:

3/4 cup maple syrup — grade B, if available
2 TBS fresh ginger root — peeled and grated
2 TBS fresh lemon or lime juice
2 TBS reduced sodium soy sauce — or teriyaki sauce
1/2 tsp ground black pepper
1/4 tsp salt
2-1/4 lb salmon fillet — skin on

Methods:

Preheat oven to 400°F. In a large baking dish, combine maple syrup, ginger, lemon juice, soy sauce, pepper and salt. Place salmon, skin side up, in dish. Cover and refrigerate, and marinate 15 minutes. Turn marinate another 15 minutes.

Line a large baking pan with parchment paper. Place salmon on parchment, skin-side down. Brush with marinade and place in oven. Roast salmon 10 minutes. Brush fish with remaining marinade and continue roasting until flesh flakes when tested with a fork – 10 to 15 minutes more.

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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.

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Ingredients:

1 small white onion, chopped
2 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 x 4 inches

Methods:

Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.

Heat oven to 300 degrees F. Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

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