(Family Features) If you’re observing Lent, Friday fish dinners could be in your future, but that’s no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors – from chili seasoning to lime extract – and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

• While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
• Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
• Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1/4 cup Thai Kitchen Coconut Milk (regular or lite)
• 1 teaspoon McCormick Ground Ginger
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Crushed Red Pepper
• 1/4 teaspoon McCormick Pure Lime Extract
• 1 pound large shrimp, peeled and deveined
• 1 small zucchini, cut into thin noodles with spiralizer
• 1 medium yellow squash, cut into thin noodles with spiralizer
• 1 medium carrot, cut into thin noodles with spiralizer
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick Ground Black Pepper

1. Heat oven to 375° F.
2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Orange Chili Sheet Pan Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• Nonstick cooking spray
• 2 tablespoons olive oil
• 2 teaspoons McCormick Pure Orange Extract
• 2 pounds salmon fillets, skin removed
• 1 pound asparagus, ends trimmed
• 1 medium red bell pepper, cut into strips
• 1 package McCormick Original Chili Seasoning Mix
• 2 tablespoons packed brown sugar

1. Heat oven to 375° F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.
2. In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.
3. In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.
4. Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.

Source: McCormick

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(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.

In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.

Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.

To learn more about the health benefits of grapes from California, and to get more delicious ways to enjoy them every day, visit www.grapesfromcalifornia.com or www.facebook.com/GrapesFromCalifornia. 

Keeping Cells Healthy

Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:

• Have antioxidant properties, which can help protect against cell-damaging free radicals.
• Can influence the communication between cells that support key biological processes.

My Heart Belongs to Grapes

Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:

• Improve blood flow
• Lower blood pressure
• Reduce oxidative
• Decrease inflammation
• Improve blood lipids

Seeing Is Believing

Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.

Mediterranean Grilled Chicken and Grape Skewers

These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, fresh minced
• 1/2 teaspoon red chili flakes, crushed
• 1 tablespoon oregano, fresh minced
• 1 tablespoon rosemary, fresh minced
• 1 teaspoon lemon zest
• 1 pound chicken breast, boneless and skinless
• 1 3/4 cups California green seedless grapes, picked from stem and rinsed
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice, fresh

1. In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
   Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
2. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
3. Remove skewers from marinade and let excess oil drip off. Season with salt.
4. Grill until chicken is cooked through, about 3 to 5 minutes on each side.
5. Arrange on serving platter and drizzle with additional olive oil and lemon juice.

Breakfast-To-Go Grape Smoothie

Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups

• 1 1/2 cups frozen California grapes
• 1 banana, sliced
• 1/2 cup vanilla or honey lowfat Greek yogurt
• 1/2 cup grape juice
• 1/4 cup wheat flake cereal

1. Combine all ingredients in a blender and blend for 1 minute. Serve immediately.

Grape and Salmon Power Salad

Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings

• 3/4 cup pearled barley
• 3 cups firmly packed kale leaves, torn and sliced into ribbons
• 1 cup halved, red or black seedless California grapes
• 8 ounces cold, cooked salmon, skin and bones removed
• 1/2 cup walnuts, lightly toasted, coarsely chopped

Dressing

• 1/4 cup fresh squeezed lemon juice
• 1 clove garlic, mashed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
• 1/2 cup extra virgin olive oil

1. Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
2. Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
3. In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
4. To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
5. Pour onto salad and fold gently to combine. Serve immediately or refrigerate.

Frozen Grape and Banana Skewers with Chocolate Drizzle

These delightful frozen treats are healthy, too.
Makes 4 servings

• 2 firm ripe bananas
• 2 tablespoons orange juice
• 1/2 cup red grapes (about 16)
• 1/2 cup green grapes (about 16)
• 8 10-inch wooden skewers
• 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped

1. Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
2. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
3. Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
4. Using a spoon, drizzle melted chocolate onto fruit skewers.
5. Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.

(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

• 1/2 cup sugar
• 1/8 teaspoon cayenne pepper
• 6 tablespoons water
• 1/2 cup Fisher Walnut Halves and Pieces
• 1/2 teaspoon salt

Dressing

• 1/2 cup Fisher Walnut Halves and Pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil
• kosher salt
• cracked black pepper

Salad

• 1 cup seedless red grapes halves
• 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
• 1 small head radicchio, cored, leaves separated and torn into pieces
• 1/2 cup shaved Parmesan cheese

1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

• 1 cup Greek yogurt
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• kosher salt
• 1 small cucumber, seeded and small diced

Almonds

• 1/2 cup Fisher Sliced Almonds
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• kosher salt

Salmon

• 2 3/4 pounds salmon, cut into 6-ounce portions
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large lime

1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
2. Heat oven to 350° F. Heat grill to medium.
3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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(Family Features) Whether you’re a competitive sprinter chasing a new record or an everyday gym hound looking to get the most from your workout, seafood is among the best foods to support an athletic lifestyle. It not only delivers great-tasting nutrition, but also provides one-of-a-kind health benefits.

The combination of lean protein, anti-inflammatory omega-3s and muscle-building nutrients found in Alaska seafood are why it’s a staple for athletes like Ryan and Sara Hall.

“We like to incorporate Alaska seafood in our daily diet because it’s a really high-quality protein that helps to repair our muscles on a daily basis,” said Ryan Hall, a two-time Olympian and holder of the U.S. half-marathon record.

After a run, Sara Hall – a 3,000-meter steeplechase and marathon runner, U.S. national champion and World Team member – relies on seafood as a go-to for low-fat meals with protein and simple-to-digest carbs.

Sample these dishes straight from the Hall kitchen, and find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.

Cedar Plank Grilled Salmon with Sweet Potatoes

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Cedar planks with enough surface area for salmon

• 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
• olive oil spray
• 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
• salt and freshly cracked pepper, to taste
• 4 large sweet potatoes, sliced lengthwise into wedges
• 1/2 tablespoon ground cumin

1. Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
2. Heat grill to medium heat (400° F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herb, salt and pepper. Place sweet potatoes in bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
3. Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.

Nutritional information per serving: 350 calories; 11 g total fat; 2 g saturated fat; 27% calories from fat; 91 mg cholesterol; 33 g protein; 33 g carbohydrate; 4 g fiber; 277 mg sodium; 36 mg calcium; 1,700 mg omega-3 fatty acids.

Pan-Seared Cod over Minted Pea Puree

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

• 1/2 cup water
• 2 pounds frozen or fresh peas, blanched
• 1 package (0.6-0.7 ounces) fresh mint, leaves only
• salt, to taste
• 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
• olive oil
• 1 teaspoon lemon pepper seasoning

1. Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.
2. If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.
3. In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
4. To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

Nutrition information per serving: 319 calories; 5 g total fat; 1 g saturated fat; 13% calories from fat; 65 mg cholesterol; 37 g protein; 34 g carbohydrate; 12 g fiber; 393 mg sodium; 101 mg calcium; 28 IU vitamin D; 200 mg omega-3 fatty acids.

Miso Halibut with Soba Noodle Stir-Fry

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

• 1 package (12 ounces) prepared soba noodles (or noodle of choice)
• 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
• 3 tablespoons sesame oil, divided
• 2 cups roughly chopped bok choy
• 1 1/2 cups sugar snap peas
• 1 cup sliced mushrooms
• 1/2 cup chopped green onion
• 1/4 cup miso
• 1 cup water
• 1/4 cup teriyaki sauce

1. Prepare noodles according to package directions; set aside.
2. If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel. Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.
3. In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.
4. Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover. Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.
5. Wipe out skillet/wok with paper towel. Add remaining sesame oil. Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.
6. In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture. To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Nutrition information per serving: 571 calories; 15 g total fat; 2 g saturated fat; 22% calories from fat; 56 mg cholesterol; 38 g protein; 71 g carbohydrate; 7 g fiber; 1,643 mg sodium; 77 mg calcium; 219 IU vitamin D; 350 mg omega-3 fatty acids.

Source: Alaska Seafood Marketing Institute

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Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients

• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 bone-in chicken breast halves
• 2 small red onions, cut into quarters
• 1 pound new potatoes, cut into quarters
• 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
• 1 1/2 cups Swanson chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh thyme leaves

Preparation

1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
• 2 medium Granny Smith apples, cored and sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 1 tablespoon butter OR margarine
• 12 fresh sage leaves

Preparation

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Ingredients

• 4 cups water
• 1 1/2 lemons
• 1 10 to 12-ounce salmon filet
• 1/3 cup celery, finely diced
• 1/3 cup onion, finely diced
• 3 teaspoons mayonnaise
• Pinch of cayenne pepper
• 3/4 teaspoon tarragon
• 1/2 teaspoon garlic
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
• Canola oil

Preparation

1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
4. Serve hot.

Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Mushrooms

Ingredients

• 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
• 12 large mushrooms or 18 medium mushrooms
• 3 tablespoons butter, margarine or olive oil
• 3 tablespoons chopped chives
• 3/4 teaspoon salt

Preparation

1. Preheat oven to 450°F.
2. Prepare potatoes as package directs.
3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Ingredients

• 1 salmon fillet
• Unsalted butter, melted
• 2 teaspoons Salmon Magic (or other all-natural seasoning blend)

Preparation

1. Heat oven to 450° F. Lightly brush top and sides of salmon fillet with melted butter. Lightly brush a small sheet pan with melted butter. Season top and sides of salmon fillet with seasoning blend.
2. Place fillet on sheet pan and bake until top is golden brown, and fillet is just cooked through. In order to have moist, pink salmon, do not overcook. Serve immediately.

Serves

Makes 1 serving

Notes, Tips & Suggestions

If fillet is thick, you may want to use a little more of the seasoning blend. Press seasoning in gently.

Source

Chef Paul Prudhomme's Magic Seasoning Blends®

Ingredients

• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped green onion
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon seasoned salt
• Cayenne (red) pepper to taste
• 1 beaten egg
• 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
• 1 cup dry breadcrumbs, divided
• 3 tablespoons butter

Preparation

1. In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
3. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Source: Chicken of the Sea® International