Baked Salmon

1. 1 large salmon fillet
2. 2 tbsp lemon juice
3. 1 tbsp dried dill weed

Preheat oven to 450 degrees. Spray 2 large pieces of aluminum foil with nonstick spray and use one sheet of foil to line a 9x13 baking dish.2. Place salmon filet on aluminum foil. sprinkle with lemon juice (more than 2tbsp if you have a really large filet of salmon, you want enough to get some on the entire piece of fish) and then sprinkle with dill weed. Place 2nd sheet of foil over salmon and pinch foil sheets together to make a seal around fish. Bake 40-45 minutes until fish flakes easily (salmon remains pink after being cooked, so don't use color as a guide for whether it's done).

Crab Bisque

1. 10 oz. can condensed cream of potato soup
2. 8 oz. can stewed tomatoes with green peppers
3. 1/2 cup half and half
4. 1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
5. cayenne pepper to taste

Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings

Sweet Mustard Halibut

1. 1 to 1-1/4-pounds fresh or frozen halibut steaks, cut 3/4 inch thick
2. 1/2 cup chunky salsa
3. 2 tablespoons honey
4. 2 tablespoons Dijon-style mustard

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Arrange fish in a shallow 2-quart baking dish. Bake, uncovered, in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Drain excess liquid from fish.

In a small bowl stir together the salsa and honey. Spread mustard over drained fish, then spoon salsa mixture atop mustard; bake for 2 to 3 minutes more or until mustard and salsa mixture are hot.

Makes 4 servings.