Bridget Swinney Recipes

Salmon Corn Chowder

Summary:

Perfect for a cold, rainy day, this chowder adds new flavor to an old favorite.

Ingredients:

• 2 cans condensed cream of celery soup
• 1 onion, chopped
• 1 cup celery, chopped
• 1 can creamed corn
• 1 can whole-kernek corn, drained
• 14 ¾ ounces cooked salmon
• 2 cups evaporated skim milk

Directions:

Combine all ingredients into a large saucepan. Cook until warmed through.

Serve with cornbread

Yield:

10

Black Olive Tapenade Topped

Summary:

Black olives and almonds provide just the right accent for this impressive dish.

Ingredients:

Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 4 servings

• ¼ cup cold water
• 1 slice white bread
• 4 salmon fillets, skin off and pin bones removed, or steaks, 6 to 7 ounces each, about 1-inch thick
• 1 lemon
• ¾ cup pitted oil-cured black olives, such as kalamata (10 ounces with pits)
• ¼ cup sliced almonds
• 2 tablespoons drained, rinsed capers
• 2 garlic cloves, peeled
• 2 anchovy fillets
• ¼ cup olive oil
• ½ to 1 teaspoon freshly ground black pepper

Directions:

• Preheat the oven to 375 degrees. Pour ¼ cup cold water over bread and set aside to soak. Place salmon in a single layer in a lightly oiled baking dish. Cut 4 thin slices from lemon and set the rest aside.
• For the tapenade, in a food processor, add olives, almonds, capers, garlic, and anchovies. Squeeze bread in your hands to extract the water, tear in thirds, and add to processor. Using the pulse button, coarsely chop the ingredients. With the machine running, slowly add oil until tapenade is a slightly chunky, stiff sauce. Add the juice from the remaining lemon and pepper to taste. Spread 2 tablespoons of tapenade over the top of each piece of fish and top with a lemon slice. You can serve the remaining tapenade with the salmon or refrigerate the tapenade for up to a week.
• Bake salmon, uncovered, for 10 to 12 minutes until the flesh of the salmon just begins to flake at the nudge of a fork.

Shortcut

• You can substitute ready-made green or black olive spread for this tapenade. You'll need about ½ cup.
• Microwave the salmon, if desired. Use a microwavable dish; cover with plastic wrap, leaving one corner open to vent. Cook 3 minutes on high, rotate dish, and cook for an additional 2 to 3 minutes. For dinner for one, cook a single portion for 2 minutes.

Yield:

6

Salmon Steaks with Ginger

Summary:

Dress up your salmon fillets with a tangy ginger sauce.

Ingredients:

• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cumin
• 1-¼ pounds skinless salmon fillet, cut into 4 pieces
• 2 teaspoons grated fresh ginger
• ¼ teaspoon minced garlic
• 1 plum tomato, seeded and chopped
• ¼ teaspoon ground cumin
• ¾ cup plain fat-free yogurt
• 1 green onion, thinly sliced
• 1 tablespoon chopped fresh mint
• Dash red pepper sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Lime wedges and fresh mint sprigs, for garnish

Directions:

• For the marinade, combine lime juice, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin in small bowl. Place salmon in 10-inch microwave-proof glass pie plate. Brush each fillet with marinade. Cover with plastic wrap and let stand at room temperature 30 minutes. 
• For the Ginger Sauce, combine ginger, garlic, tomato, and the ¼ teaspoon cumin in 1-quart microwave-proof bowl. Microwave on 100 percent power (High) 30 seconds; stir in yogurt, green onion, chopped mint, red pepper sauce, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
• Turn back one section of plastic wrap covering salmon. Microwave on 100 percent power (High) 2 minutes. Rotate plate; microwave 1 to 2 minutes more or until fish flakes easily with a fork. Let stand, covered, 2 minutes.
• Place salmon fillets on 4 serving plates; spoon ginger sauce on top. Garnish each serving with lime wedges and mint sprig, if desired. Makes 4 servings.
• Nutrition facts per serving:
• calories: 255
• total fat: 11g
• cholesterol: 79mg
• sodium: 506mg
• carbohydrate: 5g
• protein: 31g

Recipe from Ladies' Home Journal web site: www.lhj.com

Yield:

2

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