Steamed Salmon with Potato and Garlic Sabayon

1 russet potato, peeled and cut into eight pieces
8 cloves garlic
4 salmon fillets, about 5 oz each, skin removed
Salt to taste, plus 1/2 teaspoon Salt
Freshly ground white pepper to taste, plus 1/4 teaspoon ground white pepper
2 tablespoons fresh lemon juice
1/4 cup warm water
1/4 cup olive oil
2 tablespoons chopped fresh parsley or 4 sprigs fresh chervil

In a saucepan, place the potato and add water to cover generously.
Bring to a boil and boil until tender when pierced with a fork, about
20 minutes. While the potato is boiling, put the garlic cloves in a
separate saucepan, add water to cover and boil until very soft when
pierced with the tip of a knife, about 15 minutes.

Meanwhile, sprinkle both sides of the salmon fillets with salt and
white pepper to taste and set them aside until you finish preparing
the sauce.

Drain both the garlic cloves and the potato and place in a food
processor fitted with a metal blade or in a blender. Add the lemon
juice, the 1/2 teaspoon salt, the 1/4 teaspoon white pepper and the
warm water. Process or blend on high speed just until smooth and
creamy, about 20 seconds. Add the olive oil and blend for another 15
seconds to combine. Taste and adjust the seasoning. Set aside,
covered.

Place the salmon fillets on a steamer rack over (not touching) gently
boiling water. Cover and steam until the salmon is firm, pale pink and
opaque throughout when flaked with a fork, about 5 minutes.

Place a fillet of salmon in the center of each of 4 warmed plates.
Pour the sauce directly over the fillets, dividing it equally.

Sprinkle each dish with an equal amount of the chopped parsley or
garnish with a chervil sprig and serve immediately.

Salmon Lasagne with Roasted Pepper Sauce

12 ounces skinless fresh or frozen salmon fillets or two 6-1/8-ounce
cans boneless, skinless salmon, drained and broken up

2 large red sweet peppers

1/3 cup Pesto

9 dried lasagne noodles

1/2 cup dairy sour cream

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 beaten egg

1 cup ricotta cheese

8 ounce package cream cheese, softened

Thaw salmon, if frozen. Halve the red sweet peppers; remove stems,
seeds, and membranes. Place peppers, cut-sides down, on a foil-lined
baking sheet. Bake in a preheated 425 degrees oven for 20-25 minutes,
or till skins are blistered and dark. Remove from baking sheet.
Immediately place in a paper bag. Close bag; let stand about 30
minutes to steam the peppers so skins peel away more easily. (Or,
place the bag in the freezer for 5-10 minutes.) Using a sharp knife,
remove the skin from the peppers, pulling it off in strips. Discard
skins. Reduce oven temperature to 375 degrees.

Meanwhile, prepare pesto as directed. Set aside. If using fresh or
thawed frozen salmon fillets, in a large skillet bring about 1 1/2
cups water to boiling. Meanwhile, measure the thickness of the salmon
fillets. Add salmon to skillet. Return just to boiling and reduce
heat. Cover and simmer for 4-6 minutes per 1/2 inch thickness. Drain,
discarding cooking liquid. Use a fork to break fish into bite-size
pieces. Set aside.

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add
pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or
till al dente, stirring occasionally. (Or, cook according to package
directions.) Immediately drain. Rinse with cold water; drain again.

In a food processor bowl or blender container, process or blend the
roasted peppers till nearly smooth. Add sour cream, flour, salt, and
pepper. Process or blend till combined. Set aside.

In a medium mixing bowl combine egg, ricotta cheese, and cream cheese.
Stir in pesto and cooked or canned salmon.

TO ASSEMBLE: Lightly grease a 2 quart rectangular baking dish. Arrange
3 of the noodles in the bottom of the dish. Spread with one third
(about 1 1/4 cups) of the cheese mixture. Repeat layers twice.
Carefully spread roasted red pepper mixture over the top layer.

TO SERVE: Bake, uncovered, in a 375 degrees oven for 30-35 minutes, or
till heated through. Let stand for 10 minutes before serving

Broiled Curried Salmon Fillets

1/4 cup fresh lemon juice

1 tablespoon curry powder

1 tablespoon dark sesame oil

1 (8-ounce) carton plain low-fat yogurt

4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

1/4 teaspoon salt

1/8 teaspoon pepper

Combine first 4 ingredients in a large zip-loc plastic bag. Add salmon
to bag; seal and marinate in refrigerator 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 minutes or until fish flakes easily when
tested with a fork.

Caramelized Salmon with Cilantro Potato Salad

1 cup mayonnaise

1/4 cup chopped fresh cilantro leaves

1 teaspoon chopped garlic

1/3 cup finely chopped red onion

1/3 cup finely chopped celery

2 pounds new or small red potatoes, quartered, boiled in salted water
to cover until fork tender, and drained

4 salmon fillets (about 4 ounces each), cut in half crosswise

1 cup sugar

2 tablespoons olive oil

Sprigs of fresh cilantro and parsley

In a large mixing bowl, combine the mayonnaise, cilantro, garlic,
onion, and celery, mix well, and season with salt and pepper. Fold in
the potatoes carefully so as not to break them up. Season again with
salt and pepper. Cover and refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in
the sugar, tapping off any excess. Heat the olive oil in a large saute
pan over medium-high heat. Add the fillets and cook until the sugar
caramelizes, 2 to 3 minutes on each side.

TO SERVE: Place the potato salad in the center of a serving platter.
Lay the salmon on top of the salad, and garnish with cilantro and
parsley sprigs.

Linguine with Smoked Salmon and Herbed Sauce

6 1/2 oz smoked salmon

1 cup heavy cream

1 tablespoon chopped chives

1 tablespoon chopped dill

1 lb fresh linguine

Whipped cream, chives and dill, to garnish

Roughly chop half of the smoked salmon and combine in a food processor
with the cream. Process just long enough to make the mixture smooth;
avoid whipping the cream. Pour the cream mixture into a saucepan, add
the chopped chives and dill and warm gently. Cut the remaining salmon
into thin strips.

Cook the pasta in boiling salted water until al dente. Drain and put
into a warm serving bowl. Add the cream sauce and remaining salmon and
toss through. Garnish with cream, and herbs.

Then you can substitute salmon for tuna in tuna salad, tuna helper, or throw it in an omelet...