Like crab cakes -- but with salmon!

Submitted by JCOOKSON

Submitted by CUPATEA1

A fabulous fish dinner, even better when served with whole grain rice.

Submitted by 2TS4ME

Adapted from a Martha Stewart recipe that originally used chicken and full fat coconut milk, this altered version makes use of frozen flounder filets. For folks who don't usually like fish, poaching a tender, white fleshed fish in a delicately spiced broth of coconut milk and vegetables seems to make it acceptable; for some of us this preparation is a true delight and makes for an elegant winter supper served with a green salad and a good white wine.

Submitted by BRRRANDI78

Light & luscious, just right for your appetite.

Submitted by LOVE2COOK

Citrus and cilantro dress up grilled fish.

Submitted by CHEF_MEG

This simple summer recipe is good hot or cold. The creamy avocado pairs so well with fresh summer tomatoes.

Submitted by MBH1118

The dill and sour cream give this sauce a nice kick. Great way to get in one of your servings of fish during the week!

Submitted by MRS.FELICITY

This recipe is super easy, quick, delicious AND qualifies as a Clean Eating meal.

I've made this recipe twice in the past week and my super picky husband has cleaned his plate both times! I usually serve it with brown rice and a vegetable.

My personal notes on this dish...less is more. Add the vinegar/honey mixture in a little bit at a time - you don't want your salmon swimming in it, just coated in it. The balsamic vinegar will darken the color of the salmon, so you may think it's done or burning, but it's probably just discolored. I like to cook my salmon until it is very firm and it has an almost hard glaze to the outside. Cook it for a minute or two longer than you think you need to!

Also, for the red pepper flakes, less is more again! I love the flavor of red pepper flakes and honey {I even eat that mixture on my chicken nuggets} remember, you can always add more, but you can't take it away!

Enjoy!

I use a Foreman Grill for this, but you can use a good fying pan too...

Submitted by DANISHGIRLBC

Makes a yummy Salmon

Submitted by CASSI140

Submitted by LASHIPMAN

Submitted by AINTBEHVN

Submitted by LSMITHSON

Submitted by ABGARRETT

Submitted by AURORA2924

Submitted by HLUBRANO

Filling Tuna Salad with White Beans on Whole Wheat Wrap

I added the white beans to increase the fiber.

Submitted by MICH3ELLE266

A refreshing alternative to tuna salad. Pair with tomatoes and cucumber for a light lunch.

Submitted by JLPNURSE

Delicious and quick, this recipe is a great way to get more fish into your healthy meal plan!

Submitted by RACHIELOO

Giada De Laurentiis demonstrated this on TV this week. Easy.

Submitted by 60SIXTY

Submitted by PEANUT.HEATHER

Easy way to prepare a good dinner!

Submitted by DANNAC

Panko Bread Crumbs add a wonderful crunchy coating to fish fillets that gives them a "deep fried" taste. Even fish haters like me love it and can learn to enjoy fish! ***NOTE: In light of the recent discussions about over fishing and the Spark article about "safe fish", I am removing the "Orange Roughy" from the title. I use Alaskan Halibut for my recipe now, but I leave the choice of fish up to each of you for yourselves. :-)

Submitted by SHAMBREE

This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce. You can also add capers, roasted peppers or sun-dried tomatoes to the sauce.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Submitted by IAMKEEBLER

A crisp, lemon-pepper fish with a golden crust, made tender with buttermilk and spiced with pepper and basil. An egg white holds it all together!

Submitted by JO_JO_BA