Almond Crusted Salmon

1/4 C Chicken Broth
2 lbs. Salmon (skin removed)
1/4 C Margarine or Butter, melted
1 C Italian Bread Crumbs
1/4 C plus 2 T ground Almonds
1 T plus 1 t Lemon Juice
1/4 C Sliced Almonds

Heat oven to 375^o.  Spray baking pan with nonstick veg. cooking spray.  Pour broth into prepared dish.  Arrange salmon fillets in broth.  Set aside.

In mixing bowl, combine 1 T melted butter, bread crumbs, ground almonds, juice.  Set aside. 

Brush fillets with 1 T remaining butter.  Pat crumb mixture evenly on fillets.  Drizzle with 1 T remaining butter.  Sprinkle almond slices evenly over crumb mixture. 

Bake uncovered for 10 minutes.  Drizzle remaining 1 T butter.  Bake for 15-20 minutes or until fish is firm and opaque and just begins to flake and topping is golden brown. 

Enjoy!!!! 

Mustard Salmon

1 Salmon fillet (1 1/2 lb.), cut into 5 equal pieces
1/4 Cup Course-Grain Mustard
2 T Maple Syrup or Maple flavored Pancake Syrup

Heat oven to 450ºF.  You will need a rimmed baking sheet lined with foil. 
Place salmon pieces 1 in. apart, skin side down, on baking sheet.
Stir mustard and maple syrup in small bowl until blended; spoon evenly on salmon.
Bake 10 minutes until salmon is opaque in center.

Tarragon & Lemon Salmon

1/2 C dry White Wine       
1/4 C Extra Virgin Olive Oil  
1/4 C Lemon Juice       
2 T Dijon Mustard       
2 t dried Tarragon       
2 t Lemon Zest
1 t chopped Garlic
1 t Salt
1/2 t Black Pepper
1 lb salmon fillets

In small bowl, combine all ingredients, except Salmon. Whisk until well combined. Pat fish dry with paper towels.  Place salmon in a 1-gallon bag; pour marinade over salmon.  Seal bag and marinate in refrigerator at least 30 minutes or up to 2 hours. Remove salmon from marinade; discard marinade.  Preheat grill to moderate heat.  Place salmon on grill; cook salmon 10 minutes per inch of thickness, or until fish flakes easily with fork, turning over half way through cooking.