Pierside Salmon Patties with Dill Cream Sauce

(recipe makes 12 patties, or 1 1/2 4-person servings)

For salmon patties:
2 eggs
1 c milk
2 Tbsp lemon juice
3 cups coarsley crushed Saltine crackers
2 tsp finely chopped onion
1/4 tsp salt
1/4 tsp pepper
2 cans (14.75 oz each) salmon, drained, with bones & skin removed

In a bowl, beat eggs; add the next 6 ingredients & mix well.  Add salmon; shape into twelve 3" patties.  Patties can be flash frozen at this stage, then bagged with wax paper between patties.

For dill cream sauce:
In a small ziploc bag, add
1 Tbsp flour
1/2 tsp fresh dill (or 1/4 tsp dried, if you must!)
1/8 tsp salt
dash pepper
1/4 tsp freshley grated nutmeg

Staples needed to prepare sauce on serving day:
1 Tbsp butter or margarine
3/4 c milk (I have made this with skim milk, and it still tastes great - but milk with a higher fat content would create a richer sauce!)

To prepare:
Thaw salmon patties and place in greased baking pan.  Bake at 350 degrees until lightly browned (or, brown in a bit of oil in stovetop skillet over low heat).  Meanwhile, melt 1 Tbsp butter in a saucepan.  Stir in flour mixture until smooth,  Add 3/4 cup milk and bring just to the boiling point.  Reduce heat, cook and stir for 2 minutes or until thickened and bubbly.  Spoon sauce over salmon patties.

1 serving = 2 salmon patties and 1/4 of cream sauce (prepared using skim milk), 340 calories

Honey Gingered Tilapia with Mango Salsa

Marinade:
3 T honey
3 T soy sauce
3 T balsamic vinegar
1 tsp ground ginger
1 clove garlic

Mango Salsa:
Diced mango
Diced red pepper
Diced green chiles
Diced green onion
Salt/pepper to taste
Dash lime juice

To prepare:
Place tilapia fillets in bag & cover with marinade.  Place mango salsa in a separate bag.  Label & freeze.

To serve: 
Allow to thaw overnight so fish takes on flavor of marinade.  Pour fish and marinade into a pan drizzled with olive oil.  Cook on stovetop until flaky - about 5 minutes per side.  Remove fish from pan & reduce marinade until bubbly & slightly thickened.  Top fish with marinade & mango salsa.
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Tuna Puffs

MAKES 3 servings

1 12-ounce can tuna, drained

1/4 t. Worcestershire sauce

2 T plus 1/2 cup mayonnaise

2 t. Dijon mustard

2 t. grated onion

2 T. chopped green or red bell pepper

3 English muffins, split

6 thin tomato slices ( I chopped and added to tuna with pepper)

1/2 cup finely shredded cheddar cheese

1. In a large bowl, combine tuna, Worcestershire sauce, 2 T of the mayonnaise, the mustard, onion, and pepper

2. Place English muffin split sides up on a baking sheet. Spread tuna mixture on muffins, top each with a tomato slice

3. Combine the remaining mayonnaise and the cheddar cheese. Spread mixture on top of each tomato slice. Broil sandwiches until topping is golden brown and puffy. Turn off broiler but keep oven door closed. Allow sandwiches to sit in the oven for 1 to 2 minutes before serving.