Salmon shows up in many of Diana’s favorite recipes for entertaining.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Smoked Salmon Salad
1/2 pound smoked salmon, cut in bite-size pieces
1 16-ounce can small white beans, drained and rinsed
1 small sweet onion, chopped
2 stalks celery, chopped
1 cup orange, tangerine or clementine sections, in bite-size pieces
1 cup frozen green peas (no need to thaw)
1/2 cup Italian parsley, chopped
1 teaspoon oregano
juice of one lemon
rice vinegar, to taste (start with about 2 tablespoons), or a light Italian salad dressing
pinch cayenne or dash hot pepper sauce, to taste

Mix all ingredients and chill.

6-8 servings

Chilled Salmon Mousse
1 cup bottled clam juice or chicken bouillon
2 envelopes unflavored gelatin
1 15-ounce can salmon (preferably red sockeye)
2 tablespoons capers (optional)
1 bunch green onions, sliced (white part only)
juice of 1 lemon
1 teaspoon oregano
pinch cayenne, or to taste
1 cup fat-free sour cream or yogurt
Fresh herbs, lemon slices or red bell pepper strips for garnish

Heat the clam juice or bouillon in a small pot and stir in the gelatin to dissolve. Combine with the other ingredients except the sour cream or yogurt in a food processor and blend until smooth. Stir in the yogurt or sour cream and pour into a non-stick pan or mold. Chill until firm. Unmold and decorate as you wish. Wonderful with red bell pepper strips for dippers.

6-8 servings, more as part of a buffet

Baked Salmon with Portobello Mushrooms

2 vidalia or other sweet onions, sliced
4-6 salmon steaks
1 pound portobello mushrooms, sliced
Juice of one lemon
Fresh herbs of your choice (optional)
Lemon wedges for garnish
Freshly ground black pepper to taste

Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill.

4-6 servings

For hundreds of Diana Mirkin's healthful recipes and nutrition tips, visit http://www.DrMirkin.com

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health and nutrition

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Apple-Apricot Fruit Cake Passover Dessert Recipe by Shelley Pogue
Best Recipes: Holiday Mint Brownies by Donna Monday
Cherry Tomato Bruschetta by Sara Gray
Chile and Lime Corn on the Cob by Sara Gray
Cinco De Mayo Appetizer - White Mexican Cheese Dip by Robert Owens
Cinco De Mayo Recipe by Monique Young
Cinco de Mayo Recipe Collection - Cheddar Chipotle Dip, Mole Poblano by Sandee Lembke
Coconut Almond Mocha Macaroons Recipe by Shelley Pogue
Easy Cheesy - Cheese Enchiladas Recipe For Cinco De Mayo by Robert Owens
Easy Holiday Quick Bread Recipes by Rachel Paxton
Easy Holiday Recipes by Linda Pogue
Easy Pie Crusts For...Holiday Desserts Like Pumpkin Pie With No Anxiety by Wil Langford
Five Easy Holiday Fudge Recipes by Rachel Paxton
Five Fun Food Tips - How to Beat the Post-Holiday Blues...Food Ideas by Marybeth Gregg
Grilling Recipes For Labor Day by Ed Stein
Here's The Beef by Carol A Hill
Holiday Appetizer Recipes by Rika Van Aardt
Holiday Candy Recipes by Lucille Green
Holiday Ham Recipes by Candis Reade
Holiday Nut Bars Recipe by Griffin Wetzstein
Holiday Recipe: Filled Cookies by LeAnn R. Ralph
Holiday Turkey Recipe With Fixins by Brian Stiff
It's Not Italian But It Is Chicago by Phillip Speciale
Labor Day Chicken by Sara Gray
Making the Right Latke (Potato Pancake) For Hanukkah by Brenda Ganot
Mardi Gras Recipes - Cajun Style Meals, Snacks, Drinks and More by Debbie Nicholson
Recipe Stuffing Ingredients - Facts and Benefits by Roy Primm
Salmon Recipes Star in a Healthful Holiday Buffet by Gabe Mirkin, M.D.
Spice Up Labor Day with Dragon Breath Chicken Wings! by Sara Gray
Tempting Holiday Treats by Rachel Paxton
Vanilla and Rum Sauces Make Holiday Desserts Special by Harriet Hodgson
Unique Holiday Dinners by Jeffrey Meier

< Back to Holiday Recipes