This is my go-to recipe for salmon. It’s easy, tasty, and healthy. We have this in the house almost every week. It pairs exceptionally well with anything green, whether a hot stir-fry or a cool salad.

4 salmon fillets (about a pound)
3 tsp sherry, wine, or any asian vinegar
1 tsp ginger root, minced
1/4 tsp salt
1 clove garlic, minced
1 Tbsp black bean sauce
1 tsp sesame oil
4 Tbsp chopped green onion for garnish

Mix the sherry, ginger root, salt, garlic, black bean sauce, and sesame oil. Set aside.

STEAM METHOD: Set each portion of fish on a piece of parchment paper skin-side down. Top each portion with a small spoonful of the sauce. Spread the sauce to the edges of the fillet. Lift fish by the parchment and place in a steamer basket, evenly spaced. Steam fish 10-12 minutes.

PAN FRY METHOD: In a nonstick frypan or wok heat a few teaspoons of peanut or canola oil over medium heat. Place each portion of fish skin-side up in the pan and cook just for a few minutes, just enough to cook the tops of the fillets. Flip the portions skin-side down. Top each portion with a small spoonful of sauce and spread sauce to the edges of the fillet. Cover the frypan and cook another three to five minutes, until fillets are just cooked through.

Plate the fillets and garnish with green onion. Serve hot.

Makes 4 servings.

1 cn Tuna, drained
1/4 c Mayonaise
1/4 t Curry powder
1 cn Mandarin orange segments
1/3 c Celery
4 Small flour tortillas
2 c Spinach leaves, torn

In medium bowl with a fork, combine tuna, mayo, and curry powder. Mix
well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each
tortilla, top with 1/2 cup lettuce. Roll up and serve immediately.

Per Serving: 27g protein, 10 g fat.

1 cn Tuna, drained
1/4 c Mayonaise
1 c Grated cheddar cheese
1 cn Green chilies, drained
1/2 c Salsa
1/4 c Red pepper, finely chopped
4 Crusty rolls

Split the rolls in half and set aside. Combine remaining ingredients and
mix well. Top each roll with tuna mixture. Bake in 400 degree oven for 10
minutes until hot.

6 oz Dry egg noodles
1/4 c Onion, chopped
1/2 c Celery, chopped
1 c Cheddar cheese, grated
1 cn Tuna
1/2 c Mayonaise
1/4 c Green pepper
1 t Salt
1 c Cream of celery soup
1/2 c Milk
1/2 c Peas

Cook and drain noodles. Combine noodles and rest of ingredients. Pour into
casserole dish and bake at 435 degrees for 20 minutes.

1 pk Cream cheese
1 1/2 c Milk
1 c Mayonaise
1 T Horseradish
6 oz Crab meat
1/8 Celery salt
1 Round loaf rye bread
1 c White cheddar, shredded

Preheat oven to 350 degrees. Combine the cream, milk, mayonaise,
horseradish, crab meat, and celery salt. Mix until creamy. Spread mixture
into an 8×12 inch baking dish and bake 35 to 40 minutes. Meanwhile cut top
off the bread and scoop out the inside, reserve bread pieces for dipping.
Remove mixture from oven and spoon into hollowed bowl. Cover the top with
shredded cheese and more seasoning. Place the bread bowl on a baking sheet
and bake until cheese is melted. Serve hot with bread pieces and veggies.