Baked Dijon Salmon

from: Tara Flake

Original Recipe: Baked Dijon Salmon

Ingredients
1/4 cup butter, melted
3 tablespoons Dijon mustard, or regular mustard with a dash of horseradish if you have it
1 1/2 tablespoons honey
1/4 cup dry bread crumbs or cracker crumbs
1/4 cup finely chopped pecans (optional or use another nut)
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon, or just one or two big fillets
salt and pepper to taste
lemon for garnish

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3.Brush each salmon fillet with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4.Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Fish Tacos with Cilantro-Lime Crema by Micki Harris

Ingredients

CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS: 1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preparation

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield 4 servings (serving size: 2 tacos)