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Ingredients: 1/4 Cup(s) Lemon Juice, Fresh Squeezed 1 Tablespoon(s) Curry Powder 1 Tablespoon(s) Dark Sesame Oil 8 Ounce(s) Plain Low-Fat Yogurt 24 Ounce(s) Salmon Fillets 1/4 Teaspoon(s) Salt 1/8 Teaspoon(s) Pepper Directions: Combine first 4 ingredients in a large zip-top plastic bag. Add salmon to bag, seal and marinate in refrigeraor 20 minutes. Remove salmon from bag; discard marinade. Arrange salmon on a broiler rack coated with cooking spray, sprinkle with salt and pepper. Broil 8 minute or until fish flakes easily when tested with a fork. Per serving: Calories 272.4, Total Fat 10.4g, Sat Fat 2.0g, Mono Fat 3.2g, Poly Fat 3.7g, Chol 92 mg;
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Turn chi Broiled lobster tails (if using frozen tails) Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted b All-american salmon saute w/mushroom sauce Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 Sushi (smoked salmon) 1. Cook 2 cups sushi rice in rice cooker with 2 cups water (equal water to sushi rice ratio). 2. Heat 1/3 cup rice vinegar in a small saucepan. Add 3 tablespoons sugar and a pinch of salt. Bring to light boil, stiring periodically to disolve sugar. Cover Salmon patties 1. Remove the skin and bones from the salmon. With a fork, flake it into small pieces. 2. Add one egg and about one tablespoon of flour to the salmon to make it stick together. 3. Pour the cornmeal out into a bowl or pan and roll the salmon patties in i Broiled or grilled fish w/ black-bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into Broiled open-faced vegetarian sandwich Spread bread with 1 teaspoon margarine on each. Top with tomato, zucchini, onion, and green pepper slices. Sprinkle with garlic powder, basil, and pepper, top with cheese. Broil until browned on edges and cheese is melted. Exchanges: All lunch men Skillet salmon patties 1. Combine eggs, 1/2 cup of bread crumbs, and 2 tablespoons of dressing. Add salmon, water chestnuts, and chives. Mix well. On waxed paper, shape the salmon mixture into four 3/4-inch thick patties. Coat the patties with the remaining bread crumbs. 2.In a Broiled hamburger patties Mix all ingredients in order given except mustard. Place in well greased pie plate. Press out flat. Then add mustard. Broil patties 10 minutes. Serves 4. Salmon bites To make the toast: In a small bowl combine the mustard and oil. Spread the mixture on both sides of the bread. Position an oven rack in the middle of the oven. Place the bread directly on the rack. Bake at 400F degrees for 7 minutes, or until ligh Curried chicken casserole Cut chicken fillets into 4 pieces. Combine chicken with spices in bowl, mix well. Heat oils in large pan, add chicken mixture, cook until browned and tender. Pour sauce over chicken, stir until heated through. Serve with saffron rice. Sauce: Grilled oriental salmon 1. Put fish in airtight plastic bag. 2. Combine remaining ingredients and pour over fish, turning bag to coat evenly. 3. Seal and refrigerate for 15 to 60 minutes, turning occasionnally. 4. Preheat grill or broiler (oven) on med-high. 5. Lightly pray broi Skillet smoked salmon 1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl. Add salmon, coat well and marinate for 15 minutes. 2. Meanwhile, line a cast-iron skillet or wok with foil. Add tea leaves, star anise, cinnamon sticks, orange peel, and bro Broiled chicken with mango butter Combine butter with mango chutney, lime juice and cayenne pepper, blending well. Shape into a roll, wrap in foil or wax paper and chill for about 2 hours in freezer. Preheat broiler. Brush chicken pieces lightly with oil; season with salt and pepp Grilled salmon with potato and watercress salad In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. Soak the onions about 15 minutes in cold water Curried turkey turnovers If turkey is frozen, let it thaw overnight in the refrigerator. 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At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The mar Red potatoes with creme fraiche and salmon caviar Boil potatoes gently until just cooked. Be cautious not to overcook. Cool potatoes. Cut in half, facing cut side up. Slice a very small amount off the bottom to help the potatoes rest flat. Scoop a small well out of the cut half. Fill with creme and t Broiled flank steak Preheat broiler. Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. For sauce, in a small bowl stir together steak sauce, wine, water, garlic, thyme, and pepper. Place steak o Cipate au salmon (layered salmon pie) "This traditional salmon dish comes from Auberge La Msrtre, an inn on the north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes." Cut salt pork into thick strips and spre Broiled rockfish Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets, reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, Broiled nectarines with brown sugar and sherry Cut nectarines in half, remove stones and place, cut side up, on baking sheet. Divide butter among halves, placing little in each cavity. Add 1 teaspoon each Sherry and brown sugar to cavity of each nectarine half. Broil 4 to 6 inches from heat source unt Broiled scallops and grapefruit 1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl. 2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives