Salmon- Thom Geilmann Style

6 Salmon Filets (I like the frozen ones from costco, but you can use fresh too)
3/4 C Salsa
1/4 C Balsamic Vinegar
1/4 tsp garlic powder
Salt and Pepper to taste

Heat broiler in over, meanwhile get a glass pan and line with aluminum foil. Spray aluminum foil with pam. Place filets on aluminum foil and pour balsamic vinegar, garlic powder and salt and pepper over filets. Spoon the salsa over the filets and cover evenly. Broil on medium to high for 20 minutes or until fish flakes easily with fork.

Halibut with creamy sauce

Ingredients:
2 lbs fresh halibut
1/4 C butter
1/4 C flour
2 C milk
1/4 tsp salt
1/4 tsp worcestershire sauce
3 tbs chopped onion
1 TBS butter
1 C grated cheddar cheese

Battered bread crumbs (1 cup bread crumbs plus 2 TBS melted butter)

Directions:
Place halibut in salted boiling water. Simmer, covered about 20 minutes or until flaky. Drain well and set aside. In a medium sauce pan make white sauce by melting the 1/4 C butter then stirring in flour until well combined. Add milk, salt and worcerstershire, stirring constantly over medium heat until the mixture comes to a boil. Continue cooking at a boil for about two minutes, until thickened. Remove from heat, set aside. Next saute onions in the 2 TBS butter for about 5 minutes or until tender. Add to white sauce. Layer halibut, cheese and sauce in greased 2 1/2 quart baking dish, ending with sauce on top. Top with buttered bread crumbs. Bake at 325 degrees for about 30 minutes. Makes 4 to 6 servings.

Honey Glazed Salmon Salad- Rachel Ray

Ingredients:
4 T oil
1 med. red onion, chopped
2 cloves garlic, minced
1/2-1t crushed red pepper flakes
1 t ground cumin
salt and pepper to taste
Juice of 2 limes
3 T honey
1 T chili powder
4 (6oz) salmon
1 red pepper-chopped
1 (10 oz) box frozen corn, defrosted
1/2 C chicken broth
1 (15oz) can black beans
2-3 T fresh cilantro
6 C baby spinach

Directions:
In a large skillet, heat 2 TBS olive oil, garlic, salt and pepper, red pepper flakes, cumin and onion 3 minutes medium heat.

In a separate skillet heat 2 T olive oil, and add salmon after coating with the following mixture, juice of 1 lime, honey, chili powder, salt and pepper. Cook 3-4 minutes on each side.

In skillet with cooked onion add bell peppers, corn, an cook for 1 minute. Add chicken broth, cook 2 more minutes. Add beans and let warm. Remove skillet from heat, add 1 lime juice, cilantro, spinach and toss until spinach is wilted. Serve fish over salad. Serves 4.