Poached Salmon w/ Dill-Yogurt Sauce

Yield:  4 servings

• Cold water
• Juice of 1 lemon (about 2 tablespoons; 30ml)
• 1 medium leek or onion (about 6 ounces; 170g), halved
• 1 large stalk celery (about 2 ounces; 55g), cut into large pieces
• 1/2 fennel bulb, sliced (about 4 ounces; 115g) (optional)
• A few fresh sprigs thyme and/or dill
• 1 bay leaf
• Kosher salt
• 4 (8-ounce; 225g) pieces center-cut boneless, skinless salmon fillet

For the Yogurt Sauce:

• 1 cup (235ml) full-fat yogurt
• 1 tablespoon minced shallot from 1 small (1-ounce; 30g) shallot
• 1 tablespoon (about 10g) minced fresh dill
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 2 tablespoons (30ml) extra-virgin olive oil
• Large pinch ground coriander seed
• Kosher salt and freshly ground black pepper

Cajun Shrimp Alfredo

Yield:  4 servings

• 8 ounces (225g) pasta (I used linguine, use whatever you like)
• 1 pound shrimp (shelled)
• 2 teaspoons olive oil
• 3 teaspoons cajun seasoning
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 3/4 cup milk (I used 2%)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded parmesan cheese

1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
2. Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant.
4. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
5. Slowly whisk in the milk, stirring until it is incorporated and smooth.
6. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
7. Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.

Honey Garlic Glazed Salmon

Yield:  4 servings

Ingredients

1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
5. Garnish with minced parsley if desired.

Feta Tomato-Basil Fish

Yield:  4 servings

• 1/3 cup chopped onion
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 pound walleye, bass or other white fish fillets
• 4 ounces crumbled feta cheese

1. In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.