Grilled-Salmon Salad

This is a wonderful, light and flavorful recipe. I don't get a chance to make fish often, because my husband hates it, but I started a lunch group at work and each week we prepare a new meal and each of us brings a few of the ingredients in. It's a way to have a nice, healthy gourmet meal at the office without the $$$ and work that goes into it. Plus, it's fun! The Pasta Fagioli was courtesy of our lunch group as well.

Yummy Grilled-Salmon Salad with pine nuts, goat cheese and Tomato Vinaigrette

You can prepare the dressing up to three hours in advance.

• 1 cup diced firm-ripe tomatoes (about 8 oz.)
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well. I actually doubled this recipe because I prefer more dressing on my salad.

Then, prepare the salmon and the salad:

• 1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
• 3 tablespoons light brown sugar
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• About 1 teaspoon salt
• About 1 teaspoon black pepper
• 8 ounces salad mix, rinsed and crisped

Garnishes

• 4 ounces fresh chèvre (goat) cheese, crumbled
• 1/4 cup minced green onions (white and pale green parts only)
• 1/4 cup pine nuts

1. Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.

2. Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.

3. Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

This recipe is from MyRecipes.

Tuna Casserole

This isn't your normal yucky tuna casserole, this is actually good. Try it.

3 cups cooked egg noodles
1 onion, chopped
2 stalks celery, diced
1 teaspoon butter
1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup mayonnaise (I use reduced fat to save calories)
1/2 (10 1/2 ounce) can evaporated milk (can use regular milk, I use skim)
1 teaspoon black pepper
1 cup frozen peas and carrot
2 (6 ounce) cans tuna, one drained
2 1/2 cups cheddar cheese, divided (I use 1 1/2 cups reduced fat and the rest regular)
1/2 cup crushed potato chips or you can use saltines to save calories.

Cook egg noodles according to package directions; drain and set aside.
In same pot, melt butter and sauté celery and onions until tender.
Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
Bake at 350°F for 30 minutes.
Put cheese on top, then sprinkle top with potato chips.
Return to oven for a few minutes to melt cheese.
Eat with crusty bread. Yum.