Grilled Salmon

1 1/2 lbs. wild Alaskan salmon fillets

a few minced garlic cloves

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup extra virgin olive oil

Combine all ingredients except salmon, stirring until the sugar is dissolved. Place salmon in a resealable plastic bag or glass pan and cover with the marinade. Refrigerate for at least 2 hours, turning the fillets (to coat all sides) at least once during the marination period.

Discard marinade when ready to cook, placing salmon on a lightly oiled grill preheated to medium heat. Cook for 6-8 minutes per side, or until fish flakes easily with a fork.

Poached Salmon

1 to 1 1/2 lbs. salmon fillets

1/2 cup dry white wine (a good Sauvignon Blanc)

1/2 cup water

one onion, sliced thinly

sprinkle of dried dill or several sprigs fresh dill

sprinkle of dried parsley or one sprig fresh parsley

Put wine, water, dill, parsley, and onions in a saute pan and bring to a simmer on medium heat. Place salmon fillets skin side down in the pan. Cover. Cook 5 minutes or until done.

Tuscan Tuna "Surprise"

16 oz. uncooked medium shell pasta (about 6 cups)

1 cup chopped red onion

1/2 cup thinly sliced fresh basil

4 TBSP capers

4 TBSP extra virgin olive oil

4 tsp grated lemon rind (or 2 tsp lemon juice)

1 tsp salt

1/2 tsp freshly ground black pepper

28 oz. white albacore tuna in water

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 4 TBSP cooking liquid. Return pasta to pan. Add reserved cooking liquid and all other ingredients and toss well. Serve warm.

Orange-Maple Glazed Salmon

1/4 cup rice wine vinegar

3 TBSP maple syrup

2 TBSP orange juice

24 oz. or larger wild-caught (Alaskan) salmon fillet

salt and pepper (to taste)

Combine vinegar, maple syrup, and orange juice. Pour over salmon fillet and marinate for 3 hours (or so).

Pre-heat grill to medium-high heat. Pour marinade off the salmon into a small saucepan, and place salmon on the grill. Bring marinade to a boil, boil for 1 minute, then baste the salmon with it as the salmon is cooking. Grill until salmon flakes easily with a fork.

Sprinkle with salt and pepper to taste, and serve.

*Option 2: Combine marinade ingredients, skip the marinating step, and baste salmon with the marinade liquid. It is not as thick (since it's not cooked), and contributes a lighter flavor to the cooked salmon. Great option for last-minute dinner decisions.

Tuna Noodle Casserole

1 TBSP butter

1 small onion, chopped

1 cup milk

1/2 recipe Cream of Mushroom Soup (or one can)

3 cups cooked pasta (rotini)

1 1/4 cup frozen peas, thawed

1/4 tsp. salt

1/4 tsp. pepper

12 oz. can albacore tuna

1/3 cup bread crumbs (optional)

2 TBSP Parmesan cheese

Saute onion in butter for 3 minutes. Add milk and soup, cook for 3 minutes, stirring constantly. Combine all ingredients except crumbs and cheese; sprinkle on top. Bake at 450˚ for 15 minutes or until bubbly.

Adapted from Cooking Light Magazine