• 1 1/2 Cups apricot nectar (juice)
• 1/3 Cup dried apricots, chopped
• 2 Tbsp honey
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp grated fresh ginger
• 2 Cloves garlic, minced
• 1/4 tsp cinnamon
• 1/8 tsp cayenne pepper
• Low fat cooking spray
• 1 12-oz skinless Wild Salmon fillet, about 1” thick

1. In a small saucepan, stir in all ingredients for the glaze then bring to boiling at medium-high then reduce heat to medium-low and simmer, uncovered for about 20 minutes, stirring occasionally.
2. Move oven rack to about 4 inches below broiler then turn on broiler. Spray a broiler pan with low fat cooking spray then center salmon on pan then broil for about 10-12 minutes or until fish flakes easily when tested with a fork. Use a pastry brush to baste the fish with some of the apricot glaze every 3-4 minutes.
3. Serve salmon with glaze.

• 6 Wild salmon fillets, 6 oz each, bone and skin removed
• 1/2 tsp sea salt

• 4 Tbsp extra virgin olive oil
• 1/3 Cup dry mustard powder
• 1/2 Cup honey
• 1/4 tsp tamari
• Water, if needed

1. Prepare a charcoal grill (or gas grill). If using a charcoal grill – when charcoal is hot and has a coat of ash, spread around the coals to create an even heat source.
2. Season the salmon fillets with salt on both sides. Place the fish on the grill and cover with either the grill lid or a stainless steel bowl. Grill for approximately 8-10 minutes without turning.
3. Meanwhile, mix the oil, mustard powder, honey and tamari to a thick glaze. If needed, thin just a bit with water to glaze consistency.
4. During the last 3-4 minutes, brush the fish with the glaze. Turn fillets on the grill and replace cover until salmon is finished cooking.
5. Serve each piece with a simple green salad or seasonal grilled vegetable.

• 1 Grapefruit and zest, divided
• 2 Oranges and zest, divided
• 1 Cup slivered almonds, toasted
• 4-5 Tbsp extra virgin olive oil, divided
• 4 6-oz Wild salmon fillets
• 1 Red onion, thinly sliced
• 1 Tbsp Dijon mustard
• 3 Tbsp white wine vinegar
• 1 Bag of Spinach
• Salt & Black Pepper

1. After zesting the grapefruit and oranges, slice the peel and pith off, cut fruit into slices and reserve.
2. Preheat a small skillet over medium heat to toast the slivered almonds.
3. Preheat a large skillet over medium-high heat with a few turns of the pan of olive oil, about 3 Tbsp. Season the fish fillets with salt and pepper and transfer to the hot skillet. Cook for 4-5 minutes on each side or until cooked to desired doneness.
4. Meanwhile, preheat another large skillet with two turns of the pan of olive oil, about 2 Tbsp, over medium heat. Add the red onion, the orange and grapefruit zest, and pepper. Just before you are ready to plate, add in the spinach and toss.
5. Divide the citrus spinach between your serving plates, top with the seared salmon and sprinkle with the toasted almonds. Garnish with grapefruit and orange slices.

• 1 lb. Pre-cooked salmon, shredded
• 1 Medium red onion, chopped
• 4-6 Stalks of celery, chopped
• 10 Saltine Crackers
• 2 Eggs
• Blackening or Creole Seasoning, to taste
• Salt & Pepper, to taste
• Extra virgin olive oil

1. Preheat olive oil in a pan on medium-high.
2. In a large bowl shred and de-bone the pre-cooked salmon and mix together with the celery, crackers, egg, seasoning, salt and pepper.
3. Cook patties on both sides until golden brown.
4. Serve with your favorite dipping sauce or makes a great sandwich.
5. Tip: This is a great recipe to use with leftovers.

• 2 Tbsp chopped fresh dillt
• 2 Tbsp whole-grain Dijon mustard
• 1 tsp grated lemon rind
• 2 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Garlic cloves, minced
• 1 lb. Wild salmon fillet, skinned and cut crosswise into 16 pieces
• Cooking spray
• Dill sprigs (optional)
• 8” skewers

1. Prepare grill. Combine fresh dill, mustard, rind, juice, salt, pepper and garlic in a bowl, stirring with a wisk. Add salmon pieces, tossing gently to coat. Thread salmon onto each of the 4 (8 inch) skewers.
2. Place salmon on grill rack coated with cooking spray and grill 3 minutes on each side or until flakes easily when tested with a fork or until desired degree of doneness. While sate skewers cook, resist turning them more than once to prevent fish from falling off skewers.
3. Garnish with dill sprigs, if desired.

• 1/4 Cup packed brown sugar
• 2 Tbsp Dijon mustard
• 1 Tbsp grated fresh or 1 tsp ground ginger
• 4 6-oz Wild salmon fillets, about 1” thick, skinned
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

1. Coat rack of broiler pan with cooking spray. Preheat broiler.
2. In small bowl, whisk sugar, mustard and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6” from heat) 8-10 minutes or until fish is lightly browned.
3. Serve each fillet on top of a lightly dressed mixed green salad.

• 1/2 Cup brown sugar
• 1/2 Cup teriyaki sauce
• 1 lb. salmon fillet, sliced 2” thick
• 1/2 tsp ginger

1. In medium bowl, saturate and whisk brown sugar with the teriyaki sauce and ginger.
2. Cut salmon fillet into approx. 2” wide strips and coat with marinade skin side up for at least 30 minutes or up to 24 hours.
3. Prepare grill and cook on indirect and low heat, skin side down for about 10-12 minutes or until meat is firm.

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Wild Salmon Pan Roasted with Champagne-Caper Vinaigrette
(makes 4 servings)

INGREDIENTS

• 1/2 Cup plus 2 tbsp. olive oil
• 1/2 Cup chopped shallots
• 1 Tbsp. minced garlic
• 1 Tbsp. champagne vinegar
• 1-2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 2 Tbsp. Drained capers
• 2 Tbsp. chopped fresh tarragon
• - Salt and Pepper
• 2 Tbsp. chopped Italian parsley
• 4 Wild Salmon portions (6 oz. each)

1. Pour ½ cup olive oil into a 12” frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes.
2. Scrape into a blender or food processor and add vinegar, lemon juice and mustard; whirl until smooth.
3. Pour mixture into a bowl or pitcher and stir in capers, tarragon, salt and pepper to taste.
4. Preheat oven to 375`. Rinse salmon portions and pat dry; sprinkle salmon all over with salt and pepper.
5. Heat remaining 2 Tbsp. olive oil in same frying pan over medium-high heat. Add salmon, skin side up, and cook until browned on the bottom about 3 minutes.
6. Turn salmon over, then transfer pan to the oven. Bake just until fish is opaque throughout, about 5 to 7 minutes.
7. Transfer salmon to plate, drizzle with a little vinaigrette and sprinkle with parsley. Serve remaining vinaigrette at the table to add taste.
   
   Tip: Keep salmon skin on while cooking to prevent over cooking.

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Alaskan Crab Legs Dipping Sauce - Basil Pesto Mayonnaise
(makes 4 servings)

INGREDIENTS

• 2 Cups fresh basil leaves
• 1 1/2 Cups fresh mint leaves
• 1/2 Cup olive oil
• 3 Tbsp. toasted walnuts
• 3 Cloves garlic
• 3 1/2 Tsp. lemon juice
• 1/2 Cup grated parmesan cheese

1. Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth.
2. Add Parmesan and pulse until well combined


Tip: For a creamier sauce, combine ¼ cup basil mint pesto sauce with ½ cup low-fat mayonnaise.

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Alaskan Crab Legs Dipping Sauce - Butter Sauce
(makes 4 servings)

INGREDIENTS

• 1/2 Cup unsalted melted butter
• 1 Tbsp. lemon juice
• 3/4 Tsp. garlic salt
• 1/2 Tsp dried dill weed
• Dash White pepper

1. Blend ingredients together in a bowl.
   
   Tip: Reheat butter as needed.

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Alaskan Crab Legs Dipping Sauce - Rouille Sauce
(makes 4 servings)

INGREDIENTS

• 1/3 Cup bottled roasted red peppers
• 2 Cloves minced garlic
• 2/3 Cup low fat mayonnaise
• 1 Tsp. lemon juice
• 1/2 Tsp. red pepper flakes

1. Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.