Salmon with Asparagus and Herb Vinaigrette

I actually made this for my sweetheart's birthday 3 years ago, while on my hiatus from this site.  It went far more quickly than I expected. 

• 2 (6-ounce) center-cut salmon fillets, about 1 1/2 inches thick
• salt and pepper
• 1/4 C olive oil, divided
• 1 Tbsp butter
• 1 pound thick asparagus, tough ends trimmed
• 1 small shallot, minced
• 4 tsp fresh lemon juice
• 2 tsp minced fresh parsley, basil, or mint leaves
• 1/2 tsp Dijon mustard

1.  Pat salmon dry with paper towels and season with salt and pepper.  Heat 2 Tbsp oil in 10-inch nonstick skillet over medium-high heat until just smoking.  Carefully lay salmon in skillet, skin side up, and cook until well browned on first side, about 5 minutes. 
2.  Flip salmon over, reduce heat to medium, and continue to cook until center of thickest part of fillets is still translucent when cut into with paring knife and instant-read thermometer inserted in thickest part registers 125°, about 3 minutes longer.  Transfer salmon to platter, tent loosely with foil, and let rest while cooking asparagus. 
3.  Wipe out skillet with paper towels, add butter and 1 tsp more oil, and heat over medium heat until butter has melted.  Add half of asparagus to skillet with tips pointed in one direction and add remaining spears with tips pointed in opposite direction.  Sprinkle with 1/8 tsp salt and gently shake asparagus into even layer. 
4.  Cover and cook until spears are bright green and still crisp, about 5 minutes.  Uncover, increase heat to high, and continue to cook until spears are tender and well browned on one side, 5 to 7 minutes, using tongs to move spears from center of pan to edge of pan to ensure all are browned.
5.  Meanwhile, whisk remaining 3 Tbsp oil, shallot, lemon juice, parsley, and mustard together in small bowl and season with salt and pepper to taste.  Transfer asparagus to platter with salmon, drizzle with vinaigrette, and serve. 

Robyn's notes: this is probably his favourite meal I've ever cooked for him.  The whole time he was eating it he raved about how good it was.  I can't eat salmon, so I took his word for it.  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Deviled Tilapia

• 2 (5oz each) tilapia fillets
• 2 tsp mayonnaise
• 1 Tbsp Dijon mustard
• 2 Tbsp dry vermouth or lemon juice
• paprika to taste
• salt and pepper to taste

1. Preheat the broiler
2. Line a small baking pan with foil, then lay the tilapia on the foil, skin side down.
3. In a small bowl, whisk together the mayonnaise, mustard and vermouth or lemon juice. Spread the sauce evenly over the tilapia. Sprinkle with the paprika, salt and pepper.
4. Broil 6" from the heat for 8 to 10 minutes, or until the tilapia is firm and the topping is well-browned.

Robyn's notes: the original recipe called for mackerel. This would go well with new potatoes or coleslaw.

Salmon Sizzler with Late Summer Veggies

• 1 large tomato
• 6-8 leaves fresh basil (optional)
• 2 (5oz each) salmon fillets or steaks
• 1 tsp olive or canola oil
• 2 small yellow squash or zucchini, thinly sliced
• 2 green onions, thinly sliced
• salt and pepper to taste

1. Preheat the oven to 450°F.
2. Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
3. Stack the basil leaves (if using), roll them into a cylinder and slice across to make thin strips.
4. Brush the salmon with the oil; arrange each fillet on a 12" square of heavy foil. Top with the squash or zucchini, tomatoes, green onions and basil. Sprinkle with the salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
5. Set a heavy, 10" cast-iron skillet in the oven to heat for 5 minutes.
6. Lay the foil packets in the skillet and bake for 10-15 minutes, or until the salmon is opaque at the thickest part and the vegetables are crisp-tender. Transfer the packets to dinner plates and serve.

Robyn's notes: Not having an entirely oven-safe skillet, I used a glass (pyrex) dish.

Tuna Nicoise

Note: Yield is 1 serving. This "recipe" came from an email from my health insurance company, so it's not written in regular recipe form.

• 3 oz water-packed tuna, drained
• roasted red peppers
• 2 sliced hard boiled eggs
• tomato cut in wedges
• boiled potato, sliced (1 medium)

Serve over:

• chopped Romaine lettuce

Dress with:

• 2 Tbsp balsamic vinegar
• 2 tsp olive oil

Finish with:

• 1 ripe pear
  

Tuna Salad Monterey

• 2 Tbsp nonfat plain yogurt
• 1 Tbsp mustard dressing (see notes, below)
• 1 Tbsp lemon juice
• 3.25 oz canned water-packed tuna
• 1/2 C diced celery
• 1/4 C diced cucumbers
• 1/4 C diced sweet red peppers
• 1 Tbsp finely diced red onions
• 3 Kalamata olives, pitted and quartered (optional)

1. In a medium mixing bowl, whisk together the yogurt, mustard dressing and lemon juice.
2. Drain the tuna and add it to the bowl. Stir in the celery, cucumbers, peppers, onions and olives (if using). Serve immediately.

Robyn's notes: if you don't have mustard dressing (I didn't), substitute equal parts nonfat plain yogurt and prepared Dijon mustard.