Salmon with Mango Salsa

Adapted from here.

INGREDIENTS
4 salmon filets
olive oil
Seasoning Mix:
1 Tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground red pepper (cayenne)
1 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
Mango Salsa:
1 mango, cubed
1 avocado, cubed
1/4 cup red onion, finely diced
2 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1/2 Tbsp olive oil
1/2 tsp salt

DIRECTIONS
1. Heat large skillet on medium-high heat. Combine seasoning mix in a small bowl. Rub each fillet with olive oil then sprinkle seasoning mix generously and evenly on both sides of the fillets. Place in hot skillet and cook for about 5 minutes on each side.
2. Toss all ingredients for salsa together and serve on top of the salmon.

Serving recommendation: rice and black beans.

Cracker Barrel's Pecan Crusted Catfish

*Adapted from the Wholesome Fixins Menu at Cracker Barrel.

Prep: 30 minutes
Serves: 4

INGREDIENTS
4 5oz boneless, skinless catfish filets (tilapia works well too)
1 tsp olive oil
for creole marmalade:
2 Tbsp orange marmalade
1/4 tsp dijon mustard
dash of creole/cajun seasoning
for pecan crumble:
2 tsp olive oil
1/2 cup Panko seasoned bread crumbs
1/4 cup chopped pecans
4 cloves garlic, finely chopped
2 Tbsp fresh parsley, coarsely chopped
1/4 tsp creole/cajun seasoning

DIRECTIONS
1. Prepare pecan crumble: In a small skillet, heat olive oil. Add bread crumbs and cook until golden brown, then add the pecans and garlic, lightly sautéing. Add parsley and seasoning and mix together.
2. Preheat oven to 400 degrees.
3. Spray cast iron skillet (or other oven-safe skillet) with nonstick spray and heat with olive oil. When sizzling hot, add catfish and cook until golden on bottom--about 2 minutes. Gently turn fish with flat spatula, and even brush each filet with 1/2 Tbsp creole marmalade. Lightly pat fish with pecan crumble and place skillet in hot oven until crumble is golden brown.
4. Serve immediately.

Honey Balsamic Glazed Salmon

*Adapted from here.

Serves: 4
Prep: 20 minutes + time to marinate

INGREDIENTS
4 salmon filets with skin (1 lb.)
1/4 cup light balsamic salad dressing
2 Tbsp honey
salt & pepper to taste
1 Tbsp olive oil

DIRECTIONS
1. Combine salad dressing, honey, salt & pepper in a zip-top bag and mix thoroughly. Add salmon filets and seal the bag. Marinate in the refrigerator for 4-8 hours.
2. Heat oil on skillet on medium heat. Add filets (reserving the marinade), flesh-side down, and cook for 6 minutes. Turn and cook 2 more minutes or until fish flakes with a fork. Remove and keep warm.
3. Add the rest of the marinade to the skillet and turn heat to high. Allow sauce to simmer until reduced and thickened, stirring frequently. Drizzle glaze over filets to serve.

Serving suggestions: Serve with rice pilaf and/or sautéed vegetables.

Salmon & Noodle Bowl

*Adapted from Better Homes and Gardens magazine, April 2008. There's a video showing how to make this recipe here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
9-oz. pkg. refrigerated fettuccine pasta
olive oil
1 lb. skinless, boneless 1" thick salmon, cut into 2-4 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing

DIRECTIONS:
1. Prepare pasta according to package directions. Add a teaspoon of olive oil to the water to keep the noodles from sticking together.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon and flake into bite-sized pieces (discarding scales if attached).
3. Add 1 tablespoon to the skillet along with spinach and sweet peppers. Cook and stir 1-2 minutes, until spinach is just wilted. Drain pasta; add to skillet. Add dressing and return salmon to the skillet; toss to coat. Season with salt and pepper. Divide among four bowls and serve.

ALTERNATIVE:
For Asian flavor, substitute wheat soba noodles instead of the fettuccine and hoisin sauce instead of the balsamic vinaigrette dressing.

Lemon Grilled Orange Roughy

INGREDIENTS:
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. paprika
Dash of garlic powder
4 (4 oz.) orange roughy (about 1 large filet)
4 slices lemon

DIRECTIONS:
Combine the first 6 ingredient and marinate for 30
minutes. Grill orange roughy 4 to 6 minutes on each side until flaky.
Baste often while cooking. Garnish with lemon.