Grilled Salmon, Bacon, and Feta Packets

INGREDIENTS:
Four 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped

DIRECTIONS:
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.

Roasted Salmon with Zucchini and Nutty Couscous

INGREDIENTS:
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges

DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.

Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.

In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.

Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.

Mediterranean Salmon

Ingredients

4 four oz. pink salmon fillets
2 med. tomatoes, sliced
1 cup mushrooms, sliced
1 med. red pepper, cut in thin strips
2 tbsp pesto sauce
lemon juice, to taste
black pepper, to taste
4 cups whole wheat spaghetti, cooked


Directions

1. Preheat oven to 200C (400F). Spread out 4 large sheets of aluminium foil.
2. Place a salmon fillet in the center of each sheet. Spread 1/2 tablespoon pesto sauce on each fillet.
3. Divide the veggies into 4 equal portions and spread on and around fish.
4. Sprinkle freshly ground black pepper and lemon juice (to taste) over each fillet, and fold the aluminium foil closed to form 4 packages.
5. Bake for 15-20 minutes or until fish is done. Serve over cooked pasta.

Number of Servings: 4

Salmon with Summer Tomato Salsa

Ingredients

4 (4 ounce) fillets salmon, skin removed 1 cup chopped fresh tomato 1/2 Hass avocado, chopped 1 garlic clove, crushed 1 Tbsp balsamic vinegar 1 tsp olive oil 1/2 cup cooked corn kernels 1/4 cup minced red onion 1/4 cup chopped fresh cilantro salt and pepper, to taste 1 lime, cut in wedges

Directions

1. Preheat oven to 325 degrees.
2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.
3. Bake salmon for 15-20 minutes, or until cooked thoroughly.
4. Serve salmon surrounded by the salsa and lime wedges.
Can serve salmon either hot or cool --
Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool

**makes 4 4-oz fillets

Number of Servings: 4

Mustard Crusted Salmon

1 1/3 pounds center cut salmon fillet
1 1/2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard

1. Preheat the oven to 375. Rub the salmon with the olive oil. Place on a foil or parchment lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.

2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.