Ingredients:

3 1/2 lb Salmon
1 Lemon
1 tbs Vegetable Oil or butter
Salt and Pepper to taste

Preparation:

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray.
If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon.
Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 180C, for 10 minutes per pound.
If serving hot, take it out of the oven and let it stand for a further 10 minutes.
If serving cold, leave the salmon in the foil for two to three hours.

To serve: Unwrap salmon and gently pull off the skin.

Ingredients:

2 LB thick cod fillets
1 large onion, sliced
1 cup dry vermouth or other white wine
1 Tbsp butter
2 large tomatoes, peeled & thinly sliced
1/2 green bell pepper, seeded and sliced thin
salt and pepper to taste

Preparation:

Place cod in a glass dish and sprinkle salt & pepper over each fish fillets, top the fish with onion.
Pour wine over the cod and marinade for 30 minutes, covered, in the refrigerator.
Melt the butter in a large shallow baking pan. Remove the fish and onion from the marinade to the baking pan, cover with tomatoes and pepper. Add a sprinkle with a small amount more of salt.
Bake uncovered in a preheated 375 F oven for 30-35 minutes or until cod is done and flakes easy. While fish is cooking baste twice with the marinade.

Serves 6.

Ingredients:

2 pounds trout filet
1 egg
1 cup milk
flour
1/2 cup butter
1/3 cup slivered almonds
juice of 2 lemons
2 tbls Worcestershire sauce
1 tblsp chopped parsley
salt and pepper to taste

Preparation:

Salt and pepper the trout. Dip in batter (1 beaten egg and 1 cup milk). Drain. Dredge in flour.
In a skillet, melt the butter and saute the trout about 5 to 8 minutes (or until goldn brown).
Remove the trout and place on a warm platter. Add almonds to your skillet and brown lightly. Add the lemon juice, Worcestershire sauce and parsley.
Heat through and pour over the fish.
Makes 3-4 servings.

Ingredients:

1 canned french-fried onions (2.8-oz. can)
4 salmon fillets
2 Tbs. of honey mustard
5-oz. bag of spinach leaves

Preparation:

Brush 2 Tbs. of honey mustard on top of 4 salmon fillets.
Top with canned french-fried onions (2.8-oz. can).
Bake salmon on a foil-lined baking pan at 350 F for 12 to 14 minutes.
Place a 5-oz. bag of spinach leaves in a large glass bowl and microwave 1 minute.
Serve salmon on top of spinach.

Makes 4 servings.

Ingredients:

3 cups cold salmon
1 cup cream
2 T. butter
1 T. flour
1 egg
pepper and salt to taste
flour to roll croquettes in
crumbs
fat (for deep frying)

Preparation:

Flake the salmon into small pieces and make a white sauce from the butter, flour and cream.
Cook until smooth and creamy, then add salmon and seasonings. Just before taking from the fire, add one well beaten egg and spread on a buttered plate.
When quite cool, roll into small croquettes with flattened ends.
Roll in flour, egg, crumbs and fry in deep fat.

Ingredients:

1/2 tsp. vegetable oil
1 lb. fresh peeled, deveined shrimp
1 1/2 tsp. curry powder
1/2 c. low salt chicken broth
1-16oz. bag mixed frozen broccoli, cauliflower, carrots
3/4 c. uncooked instant rice
1/4 tsp. salt

Preparation:

Heat with vegetable oil in large non stick skillet on medium high temperature.
Stir fry shrimp and curry powder for 3 minutes.
Remove shrimp and set aside.
Add chicken broth and vegetables to skillet, bring to boil and cook 1 minute.
Stir in rice and salt.
Place shrimp on top and remove from heat. Cover and let stand for 6 minutes.

Serves 4.