Salmon Alfredo

2 Sticks Butter
1/2 lb. Parmesan Cheese
Blend in blender until smooth.

1 lb. Fettuccine
Cook according to package directions. Drain pasta reserving 1/2 C. pasta water.

Toss fettuccine with butter mixture and hot pasta water. Toss and heat until sauce forms. Add Salmon and heat till salmon is hot.

Quick Jambalaya

1 Tbl. Oil
1/2 lb. Hot Italian Sausage
1 med Onion
1 can Tomatoes, diced
1 can Chicken Broth
1 medium Green Pepper, chopped
1/2 C. Kraft Original BBQ Sauce
1 lb. Frozen Cooked Shrimp, thawed
2 C. Instant White Rice, uncooked
1/2 -1 Lb. Leftover Pork Loin

Heat oil in a large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.

Add tomatoes, chicken broth, green pepper, BBQ sauce, shrimp, and rice; mix well. Bring to boil; cover.

Remove from heat; add pork, and let stand 5 minutes. Stir gently before serving.

Asian Salmon Cakes with Sesame Wasabi Cream

2 C. Salmon, precooked (LaRae's Meals Made Easy)
2 Tbl. Bread Crumbs, seasoned
1 Egg
1 Tbl. Cilantro, chopped
1 tsp. Cumin
6 Tbl. Light Mayo, Divided
2 tsp. Toasted Sesame Oil
2 tsp. Wasabi Paste
1 Tbl. Olive Oil

In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 Tbl. mayonnaise until combined. Shape mixture into 4 patties.

In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 C. mayonnaise and mix well. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, about 3-5 minutes on each side. Serve the cakes with sesame-wasabi cream.

Salmon Chowder with Yukon gold Potatoes

2 tsp. Olive Oil
2 Leeks (white part), chopped
2 clv Garlic, minced
1 tsp. Tarragon, dried
2 medium Yukon Gold Potatoes, peeled & cubed
4 C. Chicken Broth
1 1/2 C. Salmon, broken into pieces
12 ounces Evaporated Milk
Salt and Pepper

heat the oil in a large saucepan over medium heat. Add the leaks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and brother and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8-10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste.

Clam Chowder

2 6.5 oz. Clams
1 med Onion, chopped
1 C. Celery, chopped
3 med. Potatoes, cut small cubes
1 qrt. Half & Half
¾ C. Butter
1 C. Flour
2 Tbl. Balsamic vinegar
Salt and Pepper to taste

In 5 quart pot put onions, celery, and potatoes. Pour juice from clams over vegetables. Cover just over top of vegetables with water. Cook until vegetables are tender. In large sauce pan melt butter and add flour to make roux. Add half & half to roux, stir until thickened. Pour over
vegetables (do not drain water off vegetables).

Mix well adding vinegar, clams, salt, and pepper to taste. Stir while heating.

Crab Sushi

4 C. Cooked Stickey Rice
3 Tbl. Rice Wine Vinegar
2 1/2 Tbl. Sugar
2 tsp. Sea Salt
Imitation Crab
Avocado, sliced in thin long strips
Cucumber, Sliced in thin long strips

Combine all ingredients together mixing gently.

Place rice on top of seaweed sheet about 1-2 grains of rice thick. At one end of the rice sheet place the crab, avocado, and cucumber. Roll up making sure to end with a tight roll. Slice with a wet knife and serve with crushed red pepper paste, wasabi, and pickled ginger.

Note: To make sticky rice allow rice to soak for 15-20 minutes before cooking.