Fish

This is also great as an appetizer or main course. It comes from my friend Karen’s repertoire.

2 large salmon fillets, about 1 pound each
1/4 cup barbecue sauce
2 ears of fresh corn
1 avocado
1/4 red onion, diced
1 head green leaf lettuce, torn into pieces
1 head red leaf lettuce, torn into pieces
1 cup olive oil
2/3 cup red wine vinegar
1 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat broiler. Smother salmon with barbecue sauce and broil until no redness remains (about 8 minutes). Remove from heat and break into small pieces. Remove corn kernels from cobs and broil until toasted. Remove from heat. Toss together salmon, corn, avocado, onion and lettuce. Combine all dressing ingredients and toss to coat. Serves 16.

1 (8 pound) salmon, butterflied and filleted
2 tablespoons Dijon Mustard
2 tablespoons honey
1 teaspoon dill
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon curry powder
1/8 teaspoon cayenne

Preheat broiler. Grease a large cookie sheet and place both pieces of fish side by side on sheet. Rub mustard on fish. Drizzle honey over fish. Sprinkle spices on fish. Broil for 5 minutes. Reduce oven heat to 400 degrees and bake for 15 minutes. May be served immediately, at room temperature or chilled. Serves 18. ©Debby Segura

The dill sauce is courtesy of my fellow cook Holly. It is the secret to this dish. Serves 14.

3 salmon fillets (about 1 pound each)
1 cup white wine
1 onion, quartered
2 carrots
1 teaspoons black peppercorns

Dill Sauce:
1 egg and 1 yolk
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dill
1 cup canola oil

Preheat oven to 350 degrees. Place salmon in a roasting pan and cover with wine. Add onion, carrots and peppercorns. Cover with aluminum foil and bake for 1 hour. Cool. Meanwhile, in a small container combine egg, mustard, vinegar and dill. Whisk in (I use a hand blender) oil until emulsified (will look thick, not runny). Refrigerate fish and sauce until ready to serve.

This is simple and very good. It can be shaped like a fish, using an olive for the eyes and lemon slices for the fins. This is what we eat when we ask the A-mighty to make us fruitful like fish. It lacks the drama of an authentic fish head but it tastes and looks a lot better.

1 smoked whitefish (about 3 pounds), filleted and flaked
3 tablespoons mayonnaise
2 tablespoons lemon juice
1/4 red onion, minced very finely.

Mix all ingredients together well. Shape, if desired, and refrigerate until serving. ©Debby Segura

This light salad, made with fresh tuna, can be used as an appetizer or the main event for lunch. Serves 12-16.

2 pounds fresh tuna
2 tablespoons Dijon mustard
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 cup olive oil
1 cup Kalamata olives in olive oil
1 can (15 ounces) garbanzo beans, drained
2 teaspoons rosemary

Spray a large heavy skillet with cooking spray. Brown tuna over medium heat, about 5 minutes on each side. (center should be moist but not pink). Remove from heat, cool and flake.

In a large bowl, combine mustard, spices, vinegar and lemon juice. Whisk in olive oil until blended. Add tuna, olives, garbanzo beans and rosemary. Toss to coat. Refrigerate and serve at room temperature.

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover, remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel oil shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tbsps. salmon and 1 1/2 tbsps. green onions. Season to taste with salt and pepper.

Divide potato-and-yolk mixture among hard boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)

Garnish eggs with 2 tbsps. salmon and 1 1/2 tbsps. green onions.

Makes 12 servings.

Whisk together egg, milk, and 1/4 tsp. salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper and remaining 1/4 tsp. salt in a shallow bowl.

Dip fish pieces, 1 at a time, in egg mixture, letting excess drip off, then dredge in bread-crumb mixture, shaking off excess. Transfer to a sheet of wax paper, arranging fish in 1 layer.

Heat 2 tbsps. oil and 1/2 tbsp. butter in a 12-inch non-stick skillet over moderately high heat until hot but not smoking, then fry 2 pieces of fish, turning over once, until golden and just cooked through, 4-5 minutes total. Transfer to a baking sheet and keep warm in oven, then cook remaining 2 pieces of fish in remaining 2 tbsps. oil and 1/2 tbsp. butter in same manner. Serve fish with remaining lemon slices.

Makes 4 servings.