Glazed  Salmon






1/2 cup olive oil

  1/3 cup molasses

2 teaspoons minced garlic

1 1/2 teaspoons grated lemon peel

4 salmon fillets (6 ounces each)





In a small bowl, combine the oil, molasses, garlic and lemon peel.

Reserve half of the mixture for serving.


Coat grill rack with cooking spray before starting the grill.


Grill salmon, uncovered, over medium heat for 6 to 8 minutes on each side

or until fish flakes easily with a fork,

basting frequently with molasses mixture.


Serve with reserved molasses mixture.


Serves 4






Garlic  Lime  Salmon






1/2 cup vegetable oil

1 medium onion, diced

2 tablespoons lime juice

1 teaspoon grated lime peel

1 garlic clove, minced

2 salmon fillets (about 1 1/2 pounds each)

Lime slices (optional)






In a jar with a tight-fitting lid, combine the first five ingredients; shake well.


Broil salmon, skin side down, 4 to 6 inches from the heat for 20 minutes

or until fish flakes easily with a fork,

basting every 5 minutes with lime mixture.


Garnish with lime slices if desired.



Serves 6






Stuffed  Flounder






1/2 cup butter, divided

1 medium tomato, chopped

1/2 cup finely chopped celery

1/4 cup minced fresh parsley

2 1/2 cups soft bread crumbs

2 ounces crumbled blue cheese

1 egg, lightly beaten

1/2 teaspoon salt

6 flounder fillets (1 1/2 to 2 pounds)

1 tablespoon lemon juice






Preheat oven to 350 degrees.


In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley.

Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes.

Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt.

Spread over fillets; roll up and secure with toothpicks.


Place in a greased 11 inch x 1 inch x 2 inch baking dish.


Melt remaining butter; add lemon juice.

Pour over fillets.


Cover and bake for 25 to 30 minutes or until fish flakes easily with a fork.


Remove toothpicks before serving.



Serves 4 - 6







 Salem's Den  Salem 2004 and Beyond