Ingredients

* 1 (14.75 ounce) can salmon, drained and flaked
* 2 eggs, beaten
* 1/4 cup garlic and herb seasoned dry bread crumbs
* 1/4 cup dry potato flakes
* 1 medium onion, minced
* 1 clove garlic, minced
* 1/4 teaspoon dried dill weed
* 1/4 teaspoon celery salt
* salt and pepper to taste
* 2 tablespoons olive oil

Directions

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Ingredients
1 lb. fresh or frozen skinless tilapia fillets
1/8 tsp. salt
1/2 medium red onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
2 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 cup pitted kalamata olives
1 Tbsp. capers, drained (optional)
2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

Directions
1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet, cook onion in olive oil over medium heat 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley. Makes 4 servings

From: Better Homes and Gardens

INGREDIENTS

* 1 1/2 cups apricot nectar
* 1/3 cup chopped dried apricots
* 2 tablespoons honey
* 2 tablespoons reduced sodium soy sauce
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon ground cinnamon
* 1 (3/4 pound) salmon fillet without skin

DIRECTIONS

1. Preheat your oven’s broiler, and grease a broiling pan.
2. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
3. Place the salmon fillet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Serves 4