Recipe(tried): Delicious Salmon Dinner... - Salmon Filet, Summer Yellow Squash and Bell Pepper Melange, Apricot Crumble Bars

Hello Everybody,

Yesterday while at Publix, the Fish Lady was sampling Salmon which was on sale at 4.99 per pound. What she had in her skillet made me swoon literally!!

Now I am not a big fish eater but I could have eaten the entire fish she had in there...she used but 4 ingredients to make this delicacy: Vermouth cooking wine, lemon juice, basil and Chef Paul Prudhomme's Seafood Magic.
The delicate sauce rendered along with the choice chunks of salmon was sublime!! And get this, no oil was used!! I understand this Chef Paul makes more of these Magic Seasonings for poultry, beef, veal, pork, etc. You can bet I will be trying the beef and poultry one...you know me and seasonings!!

I am serving this alongside a melange of sliced yellow Summer Squash and slivers of red sweet bell peppers all sauteed in olive oil and spices. I just love the color combination of those two veggies. This is a quick stir dish!! Here are the recipes, easy ones for a change and a recipe for Apricot Crumble Bars as well.

Bon Appetit!! Gina

Salmon Filet

serves 2

1 lb. salmon filet
sprinkle of Chef Paul Prudhomme's Seafood Magic
sprinkle of basil flakes
squeeze of lemon juice
about 1/4 c. or more of Vermouth Cooking Wine

Wash filet, take off the underside skin and pat dry. Put onto large skillet and splash on the cooking wine and then sprinkle on the seasonings. Put heat on medium high til you get it going, then lower heat to a quite simmer. I cut it up into large chunks. Yum!!

Summer Yellow Squash & Bell Pepper Melange

serves 2

1 medium and 1 small size yellow squash
1 medium red bell pepper
sprinkle of McCormick's Key West seasonings
sprinkle of Morton's Nature's Seasoning
sprinkle of garlic salt
squeeze of lemon juice
1 T. olive oil

Slice squash, sliver the red bell pepper. In a small skillet over medium high heat, heat the oil, toss in the veggies anda sprinkle on the veggies. Let it heat up without stirring for about 3 minutes. Then stir, lower heat to medium low and stir frequently. You don't want them too limp just at the soft-crunchy stage.

Apricot Crumble Bars
Rosie's Magazine, Jan 2002

3/4 c. walnuts
1 c. flour
1/3 c. light brown sugar
1 stick butter
3 T. flaked coconut
1/2 c. apricot preserves
1/3 c. diced dried apricots
confectioner's sugar to dust with

Preheat oven to 350. Line a 8-inch square baking pan with foil, Spray with oil.

In a food processor, coarsely chop 1/4 cup of the nuts and place them in a mixing bowl. Pulse remaining nuts, flour, sugar and butter til a dough forms. Mix 1/2 cup dough and coconut with reserved nuts, pat remaining dough onto bottom of pan.

In a small bowl mix the preserves with the diced apricots; spread over the dough and sprinkle on the dough-coconut mixture. Bake at 350 for 40 minutes til top is bubbly and golden brown. Let it cool on wire rack, dust with powdered sugar and cut into bars.