Creamy Dill Salmon/ Steelhead

 Ingredients:

• Salmon or steelhead fillet
• Trader Joe's vegan creamy dill dressing
• sea salt

Preheat the oven to 350. Spray a baking sheet with Pam, rinse the fish, and lay it out on the pan. Salt the fish, and pour just enough dressing on to mostly cover the fish. Bake for 20-30 minutes, and turn oven off. Allow to sit 30+ minutes in the cooling oven.

Optional sides: pasta with the remaining dressing, or pasta and peas with the remaining dressing. Plate with lemon and fresh dill.

Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.

Salmon Salad

Ingredients

1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice)
The juice of 1 lemon (regular lemon, not Meyer lemon)
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.
Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces
are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon. Serves 4.

Lime-marinated Salmon

• 2 6-ounce salmon fillets with skin
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• a scant 1/2 teaspoon five-spice powder
• 2 teaspoons fresh lime juice

Melt butter, and mix with oil, five spice, and lime juice. Marinate salmon for 2 hours, or liberally brush marinade over salmon depending on how much time you have, and grill, or broil, or saute. Make sure to prevent salmon skin from sticking to the pan/grill.