Salmon with Brown Butter, Almonds and Peas

Ingredients:
4 Tbsp unsalted butter substitute
1 1/4 lb salmon fillet, cut into 4 pieces
Kosher salt and black pepper
1 lb snap peas
1/4 cup sliced almonds
2 Tbsp capers

Heat 1 Tbsp butter substitute in a large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.

Meanwhile, fill a second skillet with 1/2 inch of water, bring to a boil, and add 1/4 teaspoon salt. Add the peas, cover and steam until tender, 2 to 3 minutes; drain and transfer to plates.

Wipe out the skillet and heat the remaining 3 Tbsp butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2 to 3 minutes. Stir in the capers. Spoon over the fish and peas and serve with brown rice.

Roasted Salmon With Potatoes and Mushrooms

Ingredients

• 1 pound small new potatoes (about 10), halved
• 8 ounces button mushrooms
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 1 1/4-pound piece skinless salmon fillet
• 1 tablespoon red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon honey
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

2. Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

3. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Salmon Cakes with Fresh Tomato Couscous Salad

Ingredients:
3 Tbsp Mayonnaise
2 tsp fresh lemon juice
3 Tbsp chopped chives
1 tsp mustard
1/8 tsp cayenne
1/2 lb skinless salmon fillet, chopped
8 Ritz or saltine crackers, coarselycrushed
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 Tbsp finely chopped rosemary
1/4 tsp hot red-pepper flakes
1 1/2 cups couscous
1 1/2 cups vegetable stock or water
2 Tbsp oil

Whisk together mayonnaise, lemon juice, chives, mustard, cayenne, and 1/4 tsp each of salt and pepper in a medium bowl. Stir together salmon, crackers, and mayonnaise mixture.

Using a food processor, drop garlic in while motor is running to chop finely. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and pulse until tomatoes are finely chopped but not pureed.

Bring stock or water with oil to a boil. Add couscous, stir and cover and remove from heat. Leave covered for 5 minutes. Fluff with a fork.

Form salmon mixture into 4 3-inch patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve tomato salad over couscous and 2 salmon cakes.

Mediterranean Tilapia

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Tuna Burgers with Carrot-Ginger Sauce

Ingredients:
For Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.