Chocolate Mousse

April 21st, 2010 | Posted by admin

Salmon is evident in many entertainment Diana's favorite recipes. Almost everyone likes the taste and color rather adds eye appeal to your buffet. Here are three healthy, easy dishes for the beginning: an appetizer, salad and a main course.

Salad of smoked salmon

1 / 2 pound of smoked salmon, cut into bite size pieces

1 16-ounce can small beans, drained and rinsed

1 small yellow onion, chopped

2 stalks celery, chopped

1 cup orange juiceTangerine and Clementine sections in one bite firms

1 cup frozen peas (no need to thaw)

1 / 2 cup Italian parsley, chopped

1 teaspoon oregano

Lemon juice

rice vinegar to taste (start about 2 tablespoons)
salad or light Italian dressing

A pinch of cayenne pepper or a dash hot sauce, to taste

Pipes all the ingredients together and cool.

6-8 persons

Chilled Salmon Mousse

1 cup bottled clam juice or chickenBroth

2 envelopes unflavored gelatin

1 15-ounce can of salmon (preferably red Sockeye)

2 tablespoons capers (optional)

1 bunch green onions, sliced (white part only)

Juice of 1 lemon

1 teaspoon oregano

A pinch of cayenne pepper or to taste

1 cup sour cream or nonfat yogurt

fresh herbs, lemon slices and red pepper strips for garnish

Heat the clam juice or broth in a small saucepan and stir to dissolve gelatin. In combination with otheringredients except the sour cream or yogurt in a food processor and blend until smooth. Stir in the yogurt or sour cream and pour into a non-stick pan or mold. Chill until firm. Unmold and decorate as you wish. Wonderful with red bell pepper strips for dippers.

6-8 servings, more as part of a buffet

Baked Salmon with Portobello Mushrooms

2 vidalia or other sweet onions, sliced

4-6 salmon steaks

1 pound portobello mushrooms, sliced

Juice of one Lemon

Fresh herbs choice (optional)

Lemon slices for garnish

Freshly ground black pepper

Preheat oven to 350 degrees. Put a layer of sliced onion in bottom of a saucepan with a tight seal lid (large enough to hold the fish steaks in one or two layers.) Put the fish slices on the onions, then arrange the remaining mushrooms and onions top. (If you use two layers of fish, rather than the mushrooms and onions between the layersand the other at the top.) Adding fresh herbs if you are with them and press the lemon juice over all. Cover and cook for 30 minutes or until fish is opaque in center (test with a knife or a fork.) Serve with lemon slices and pass the pepper.

4-6

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