BAKED SALMON WITH LEMON MAYONNAISE You can use this same sauce with many other kinds of dish - steak or fillets. 4 salmon steaks (fresh or frozen 2 tbsp. mayonnaise 1/2 tsp. grated lemon rind 1/2 tsp. onion powder 1/4 tsp. dry tarragon 1/4 tsp. dry dill weed 1 tsp. lemon juice Heat oven to 400 degrees. Spray baking dish with cooking oil. Rinse salmon and pat dry; arrange in baking dish. Brush with mayonnaise mixture. Bake for 15 to 20 minutes, just until fish flakes when tested with point of knife or fork. Serve with red boiled potatoes and asparagus or broccoli. Serves 4. This mixture can be used when cooking in the microwave or on the grill. For grill cooking, spray grill with cooking oil, do not use a low fat mayonnaise (it will stick). Coat second side of fish before turning.

Tuna Patties

4 cans of tuna (or salmon)
6 pieces of bread, anything left over (we usually have whole wheat)
6 eggs
Seasonings of choice (Old Bay® or garlic powder, dill and onion powder mixed together)

PREPARATION:

Mix it all together. (The proportions of eggs to bread and tuna will have to be eyeballed a bit – it will vary with type of bread you are using. You want the mixture to form into balls that can be smashed on grill into patties.)
Drop by large spoonfuls onto hot griddle and use spatula to press them into patties. Cook for several minutes and flip them over. Cook until patties are done all the way through.