Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet. 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
2 tbsp. dry sherry
1 tsp. fresh ginger, grated
2 tsp. cornstarch
2 green onions, minced
salt and pepper, to taste

Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the skillet (in 1 layer); reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the fillets/steaks over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish). Remove fillets/steaks from skillet and drain well. Place on a plate, cover, and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return salmon fillets/steaks to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm serving plates. Top each fillet/steak with tomato ginger sauce, garnish with green onion and serve. Makes 4 servings.

Easy to prepare meal using Alaska salmon fillets or steaks. Includes recipe for sauce with a total preparation and cooking time of approximately 30 minutes.

Serves: 4 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
1 cup orange juice
1-1/2 tbsp. red onion, minced
1-1/2 tbsp. lime juice
1 tsp. Honey-Dijon mustard
1 tsp. chili powder
1/2 cup fat free Italian salad dressing
4 tsp. fresh cilantro, chopped
1 tbsp. olive oil
salt and pepper, to taste

Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced
to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion,
lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30
seconds. Then, with blender running, slowly drizzle in the salad dressing so that
the mixture emulsifies.

Pan-Seared Salmon
Preheat oven to 400? F. Lightly season the Alaska salmon fillets or steaks with
salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of
olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon
fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or
until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the
orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak
and garnish with 1 tsp. of chopped cilantro. Makes 4 servings

Saute? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until goldenbrown. 1 cup quartered mushrooms
1 shallot, chopped
1 clove garlic, minced
2 tbsp. butter
1 cup dry white wine
8-12 oz. Alaska salmon fillet, cut into 2 pieces
1-1/2 tsp. chopped fresh dill weed
1/2 tsp. grated lemon peel
1-1/2 cups fresh asparagus pieces (1-1/2 inches long)
1/2 cup sugar snap peas or frozen peas
1/2 tsp. lemon juice
Salt and black pepper

Saute? mushrooms, shallots and garlic in 1 tablespoon butter in a large skillet over medium-high heat, 2 to 3 minutes. or until golden brown. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt and pepper. Cover and simmer 3 minutes. Add asparagus, simmer2 minutes. Add peas, simmer another minute, or until salmon flakes with a fork and vegetables are tender. Transfer salmon to two warm dinner plates. Surround each fillet with vegetables. Keep warm. Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk in remaining tablespoon butter in small pieces. Pool sauce around each salmon fillet to serve.
Makes 2 servings.

In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings ? cup white wine vinegar
4 tsp. sugar
1 tbsp. olive oil
? tsp. salt
? tsp. dill weed
? bay leaf
5 peppercorns
1 lb. Alaska Salmon, thawed if necessary, boned, skinned and cut into 1"chunks
? cup thinly sliced onion
? lemon, thinly sliced
Lettuce
12 cherry tomatoes
1 small cucumber, sliced

In 1-quart microwave-save container, measure and combine vinegar, sugar, oil and seasonings; mix well. Microcook, covered, at HIGH (100%) 1-1/2 to 2 minutes or until mixture boils. Add salmon. Micro cook, covered, at MEDIUM HIGH (70%) 2 to 3 minutes or until salmon barely flakes when tested with a fork; gently stir salmon after 1-1/2 minutes. Layer salmon, onion and lemon in small bowl; pour cooking liquid over all. Refrigerate, covered overnight. Drain and serve on lettuce-lined salad platter with tomatoes and cucumber slices.
Makes 4 servings.

Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon fillets or steaks on both sides with lemon pepper. 2 tbsp. butter*
2 tsp. minced garlic
1 tsp. lemon pepper
2 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges

Melt butter in large skillet over medium-high heat. Stir in garlic. Season salmon
fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan
and cook for 10 minutes per inch of thickness, measured at thickest part, or until
fish flakes when tested with a fork. Flip fillets or steaks halfway through cooking
to brown on both sides. Sprinkle with lemon juice before serving. Makes 2
servings.

*If desired, olive oil may be substituted for butter

Bake 17 to 20 minutes on a cookie sheet in oven or GRILL 9 to 11 minutes in covered grill. 4 sheets (12x18" each) Reynolds Wrap Heavy Duty Aluminum Foil
4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
4 medium carrots, diagonally sliced
1 each zucchini and yellow squash, thinly sliced
? cup margarine or butter, melted
? cup fresh lemon juice
2 tsp. dried dill weed
1 tsp. lemon pepper

Preheat oven to 450? F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Salmon steak/fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange carrot slices around salmon. Top with squash slices. Combine remaining ingredients; spoon over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 17 to 20 minutes on a cookie sheet in oven or GRILL 9 to 11 minutes in covered grill.
Makes 4 servings.

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate. 4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary
? cup peanut oil
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
2 tbsp. chopped green onions
1 1/2 tsp. brown sugar
1 clove garlic, minced
? tsp. grated ginger
? tsp. red chili flakes (or more to taste)
? tsp. sesame oil
1/8 salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Makes 4 servings.

Slice peel and pith from oranges; slice crosswise into ?-inch rounds. Season salmon fillets or steaks with salt. Broil fillets ... 2 oranges
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
salt
1 tsp. red wine vinegar
? cup sliced green onions
1 tsp. cracked black pepper

Slice peel and pith from oranges; slice crosswise into ?-inch rounds. Season salmon fillets or steaks with salt. Broil fillets or steaks, 4-6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Remove fillets or steaks just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer.
Makes 4 servings.

Melt butter in large skillet over medium - high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth.... 1/3 cup butter
2 tbsp. Cajun Blackened seasoning mix
1 tbsp. minced garlic
? cup vermouth
? cup finely chopped pecans or walnuts
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
lemon wedges

Melt butter in large skillet over medium - high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately.
Makes 4 servings.

Saute vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper...

2 lbs. Alaska Halibut, thawed if necessary

? cup each finely chopped onions, green peppers, celery and carrots

6 tbsp. butter or margarine, divided

3 cups chicken broth

? tsp. salt

? tsp. white pepper

2 cups milk

3 tbsp. flour

2 ? cups shredded sharp Cheddar cheese

1 tbsp. minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. Saute? vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.

Makes 6 to 8 servings.

? = Add the amount you like