SIMPLE SALMON FILETS
From: Jim Grable

1 to 2 lbs. salmon filets, depending on servings. We usually allow 1/2 lb. per person.
olive oil
1/2 tsp. garlic salt
1/4 tsp. McCormick Lemon & Herb Seasoning (not lemon pepper!)
one fresh key lime (can use regular lime if key limes not available -
probably will only need 1/2 of a lime for each lb, depending on
juiciness of limes.)

     Lightly oil the skin side of salmon filets and place skin side down on broiler pan. Squeeze lime over all. Lightly drizzle olive oil over fish, then sprinkle with Lemon & Herb Seasoning and garlic salt.
     Broil in preheated oven for 10 to 15 minutes or until fish flakes easily with a fork; generally 10 minutes per inch of thickness of the filet. If your broiler has a low setting, use this setting to cook the fish.
     You can also cook these on the grill. The editor is not a big fan of salmon, but did enjoy the fish prepared in this fashion.

SALMON PATTIES
From: A newspaper recipe saved by Mary Louise Grable

One 1-lb. can salmon (may also use leftover cooked fresh salmon, about 1 cup flaked)
3 TBLS. cornmeal
1 TBL. all-purpose flour
2 TBLS. vinegar (preferably apple cider vinegar)
salt and pepper

     Flake salmon, but do not drain. Add remaining ingredients. Shape into 8 flat patties. Fry on both sides in 1/2 inch of hot fat in skillet. (Bacon fat is really delicious for this and you can use less than 1/2 inch.) Drain on paper towels set on newspaper.
     The secret to this recipe seems to be to keep the patties small; you may want to make more than eight if the larger ones are hard to keep intact while frying. When using leftover cooked, fresh salmon, the mixture is not as moist but cooks up just as well. This recipes halves nicely, too. Probably serve two or three patties per person; it depends on how much you like salmon!

FRESH BERRY GRATIN
From: Eating Well magazine and Susan Herr

3 cups fresh berries (raspberries, blueberries, and/or blackberries)
4 oz. low-fat cream cheese, softened
3 TBLS. skim milk
1 TBL. fresh lemon juice
1/3 cup packed light brown sugar

     Place berries in an even layer in a 9-inch pie plate or divide among four individual gratin dishes. In a small bowl, whisk together cream cheese, milk and lemon juice. Spread over the berries, leaving the outer edge uncovered. Set aside in the refrigerator for up to one hour.
     Preheat the broiler. Press sugar through a coarse sieve over the berries, covering them evenly. Broil until the sugar has melted, about four minutes. Serve immediately. Makes four servings.

178 CALORIES PER SERVING: 4 G PROTEIN, 6G FAT, 31 G CARBOHYDRATE; 171 MG SODIUM; 10 MG CHOLESTEROL.