| Salmon shows up in many of Diana's favorite recipes | | | | garnish |
| for entertaining. Almost everyone likes the flavor, and | | | | Heat the clam juice or bouillon in a small pot and stir in |
| its pretty color adds eye-appeal to your buffet. Here | | | | the gelatin to dissolve. Combine with the other |
| are three healthful, easy dishes to get you started: an | | | | ingredients except the sour cream or yogurt in a food |
| appetizer, a salad and a main course. | | | | processor and blend until smooth. Stir in the yogurt or |
| Smoked Salmon Salad | | | | sour cream and pour into a non-stick pan or mold. Chill |
| 1/2 pound smoked salmon, cut in bite-size pieces | | | | until firm. Unmold and decorate as you wish. Wonderful |
| 1 16-ounce can small white beans, drained and rinsed | | | | with red bell pepper strips for dippers. |
| 1 small sweet onion, chopped | | | | 6-8 servings, more as part of a buffet |
| 2 stalks celery, chopped | | | | Baked Salmon with Portobello Mushrooms |
| 1 cup orange, tangerine or clementine sections, in | | | | 2 vidalia or other sweet onions, sliced |
| bite-size pieces | | | | 4-6 salmon steaks |
| 1 cup frozen green peas (no need to thaw) | | | | 1 pound portobello mushrooms, sliced |
| 1/2 cup Italian parsley, chopped | | | | Juice of one lemon |
| 1 teaspoon oreganojuice of one lemonrice vinegar, to | | | | Fresh herbs of your choice (optional) |
| taste (start with about 2 tablespoons),or a light Italian | | | | Lemon wedges for garnish |
| salad dressingpinch cayenne or dash hot pepper | | | | Freshly ground black pepper to taste |
| sauce, to taste | | | | Preheat oven to 350 degrees. Place a layer of onion |
| Mix all ingredients and chill. | | | | slices on the bottom of a casserole with a tight-fitting |
| 6-8 servings | | | | lid (large enough to hold the fish steaks in one or two |
| Chilled Salmon Mousse | | | | layers.) Place the fish steaks on the onions, then |
| 1 cup bottled clam juice or chicken bouillon | | | | arrange the mushrooms and remaining onion slices on |
| 2 envelopes unflavored gelatin | | | | top. (If you are using two layers of fish, place some of |
| 1 15-ounce can salmon (preferably red sockeye) | | | | the mushrooms and onions between the layers and |
| 2 tablespoons capers (optional) | | | | the remaining ones on top.) Lay the fresh herbs on top, |
| 1 bunch green onions, sliced (white part only)juice of 1 | | | | if you are using them; and squeeze the lemon juice |
| lemon | | | | over all. Cover and bake 30 minutes, or until the fish is |
| 1 teaspoon oreganopinch cayenne, or to taste | | | | opaque in the middle (test with a knife or fork.) Serve |
| 1 cup fat-free sour cream or yogurt | | | | with lemon wedges and pass the pepper mill. |
| Fresh herbs, lemon slices or red bell pepper strips for | | | | |