Garlic Honey Glazed Salmon

4 SALMON FILETS
1/2 cup HONEY
1/3 cup SOY SAUCE, reduced sodium
2 teaspoons GARLIC, chopped or minced
1 teaspoon GINGER, fresh minced
Optional for garnish: chopped scallion, sesame seeds,  sprinkle of parsley for color

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly.  Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can onto this used marinade-- see step 5. Bake for 15-20 minutes depending n thickness (about 10 minutes per 1-inch inch thickness-- measured d from thickest part of filet). You can broil t.he salmon for the last 3 minutes for crisper edges.

Salmon Loaf

1 lb can Salmon, drained/flaked
2 cups soft Bread Crumbs
1 Tbsp chopped Onion
1 Tbsp melted Butter
1/2 tsp Salt
1/2 cup Milk
1 Egg, slightly beaten
Combine salmon, bread crumbs, butter, onion & salt. Set aside. Combine milk and egg; add to salmon mixture. Mis; place in greased loaf pan. Bake at 350 degrees for 30-40 minutes.

Sauce:
2 Tbsp Onion
3 Tbsp Butter
2 Tbsp Flour
1/2 Tbsp Dry Mustard
1/2 Tbsp salt
1 tsp Worchestershire Sauce
1 1/2 cups Milk
Saute onion in butter; add flour, dry mustard and salt. Mix Worchestershire sauce and milk. Add to flour mixture to make sauce. Serve with Salmon Loaf.

Blackened Red Snapper or Chicken

Ingredients:
Red Snapper Fish or Chicken

Blackening Spice Mix:
2 teaspoons paprika
4 teaspoons thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 reaspoon cayenne pepper
2 teaspoons oregano
1/2 teaspoon cummin
1/2 teaspoon nutmeg powder
2 teaspoons salt
2 teaspoons black pepper
dash sugar or sugar substitute

Mix spices well in shaker jar.  On a paper plate remove enough of the spice mixture to caot pieces of fish thoroughly. Preheat a skillet to high heat. Add fish dry and cook quickly until spices are blackened and fish is cooked completely. Serve hot. Garnish with lemon and fresh parsley. Save the rest of the blackened spice mixture to use later. Works well with chicken also,