Grilled salmon

Ingredients
2 fillets wild Alaska Salmon
1 tablespoon olive oil
Juice of 1 lemon
Salt and fleshly ground black pepper.
1/2 small Savoy cabbage, shredded
6 spring onions, finely chopped
1 medium leek. finely sliced
2 ounces frozen peas (or fresh sugar snap peas, if preferred)
1/2 ounce butter
2 tablespoons capers, drained

Preheat grill. Arrange salmon fillets on greased baking sheet and brush with olive oil. Sprinkle with juice of ½ lemon and season with salt and black pepper. Grill 3-4 minutes on each side.

Meanwhile, boil cabbage, spring onions, leek, and frozen peas In shallow water, lightly salted, 5-6 minutes. Drain well, return to saucepan, and add remaining lemon juice and butter. Heat a few moments.

Share vegetables between 2 serving plates and arrange grilled salmon fillets on top. Scatter 1 tablespoon capers over each salmon fillet. Season with black pepper. Serve immediately.

Three bean salad with salmon

1 large can (14.75 oz.) salmon
8 ounces tender green beans, halved
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Bunch young, fresh spinach leaves or watercress
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons grainy mustard
Salt and freshly ground black pepper
Drain and chunk salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water 4-5 minutes, until just tender. Rinse with cold water and drain well. Transfer to salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.

Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.

Garlic lime chicken

4 boneless, skinless chicken breast halves
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1/2 tsp dry mustard
1/2 tsp pepper

Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle with pepper. Heat non-stick grill pan or iron skillet on medium, coat with PAM. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease and juice runs clear.

Eggplant Napoleon

1 medium eggplant
3 eggs (or egg substitute)
½ c. lowfat milk
1 c. flour
2 c. bread crumbs
¼ c. olive oil
2 c. fresh spinach, picked and washed
3 Roma tomatoes, diced
soft cheese of your choice, crumbled
tomato sauce, seasoned or flavored as desired

Mix together eggs and milk, set aside. Slice eggplant crosswise into ¼ in. slices. Dredge slices in flour, then dip in egg/milk mixture, then dip in bread crumbs. Over medium heat, heat olive oil in saute’ pan. Place eggplant slices in pan and cook until golden brown and tender, turning eggplant once during cooking so that slices brown evenly. Drain excess oil by placing eggplant slices on a paper towel. Using the same pan, saute’ tomatoes and spinach for 1-2 minutes or until limp.

Assembling Eggplant Napoleon: In a shallow baking pan, place a slice of eggplant, a spoonful of spinach/tomato mixture, and sprinkle with soft cheese. Repeat two more times to create a layered effect. Bake in a 350 degree oven until cheese is melted.

To serve, pour several tablespoons of tomato sauce on each plate. Place layered Eggplant Napoleon atop tomato sauce. Garnish with fresh sprig of basil.

Grilled Tomato and mozzerella cheese

2 ripe tomatoes
2 teaspoons zesty Italian salad dressing
salt and pepper to taste
4 tablespoons mozzarella cheese - shredded

Preheat the grill to medium and wipe down the grates with oil. Stem and wash the tomatoes. Slice each tomato in half. Drizzle each half with zesty Italian salad dressing. Place tomatoes on the grill cut side down. Grill for approximately 3 minutes or until each has nice grill marks. Remove from grill and salt and pepper each to taste. Sprinkle with approximately 1 tablespoon of cheese and allow it to melt. Garnish with basil. Serve warm.

Poached Egg with Prosciutto and Asparagus

Ingredients
1 Packet prosciutto
1 Medium Free range egg
8 Asparagus Spears
Olive oil to drizzle
Salt and crushed fresh black pepper to taste

Steam asparagus spears for 2 minutes in lightly salted water for 2 minutes only. Place into a bowl of cold water. Poach the egg as you would. Decorate a plate with the prosciutto place the asparagus in the middle, place the poached egg on top. Drizzle with olive oil and season with freshly crushed black pepper and sea salt.

Smoked Salmon and Cream Cheese Frittata

Ingredients

6 large eggs

2 tablespoons milk

1 tablespoon chopped fresh dill

1 teaspoon sea salt

Freshly ground black pepper

2 tablespoons chopped chives

2 ounces cream cheese, softened

2 ounces smoked salmon, chopped

2 teaspoons extra-virgin olive oil

Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.