Crisp Apple Tuna Salad

This tuna salad has a bright, fresh flavor. It is easy on the waistline, too. Serve with fresh tomatoes or in a pita wrap for a delicious light lunch.

Ingredients:

12 oz. canned albacore tuna, drained
1/2 cup diced celery
1/2 cup baby spinach leaves, packed
1 granny smith apple
1/2 tbs. fresh lemon juice
1 1/2 tsp. dried ground coriander
salt & pepper to taste

Place well-drained tuna in a medium mixing bowl. Chop celery into 1/4 inch dice and add. Roll spinach leaves together and slice thinly into strips. Place in mixing bowl and toss with the tuna and celery. Core and dice apple into 1-inch pieces. In a separate mixing bowl, toss apple pieces with lemon juice. Add to tuna mixture. Sprinkle all with coriander, salt and pepper, and toss thoroughly.

Enjoy!

Dominic's Pan-fried Tilapia

This is Dominic's favorite dish. He eats it on his birthdays and asks for it all year long. It is simple to prepare, light and delicious. This time of year, he likes it best with scalloped potatoes and fresh green beans from the garden. The method works well for any white fish -- even the bluegill Dominic caught last weekend.

Ingredients:

6 Tilapia fillets, room temperature
1 cup flour
1 tbs. paprika
1/2 tsp. salt
fresh pepper to taste
2 tbs. olive oil
2 tbs. butter
sliced fresh lemon

Rinse Tilapia and pat dry on paper towels. In flat dish, combine flour, paprika, salt and pepper. Place butter and oil in medium sized skillet. Melt over medium heat. Dredge both sides of each fillet and pan-fry 2-3 minutes per side. Move to platter in warm oven (180-200 degrees) to complete cooking and ensure that all fillets are warm when served. Fish is ready when flesh is opaque and flakes with a fork. Squeeze a bit of lemon juice overtop and serve with additional lemon on the side.

Hint: Cook only 2 at a time so you have room to maneuver, and adjust the heat as necessary so the breading doesn't scorch. After the first set is done, sweep any fallen breading to the side of the pan and remove if possible. If necessary, add an additional tsp. oil and/or butter and allow to come to temperature before adding the next two. Trust me, your patience will be rewarded.

Hope you enjoy this simple, delicious dish!

Sailing Club Soy-Lime Salmon

We learned this recipe from Al at the Ann Arbor Sailing Club. It's a place you have to drive miles of dirt road to get to, and Al doesn't do much but teach people to sail and cook good food. We haven't been back there in at least a decade, but every time we make this salmon, we think of that place. It's one of the great tastes of summer.

Ingredients:

4 fresh salmon steaks or fillets (with skin on)
2 limes, juiced
1 1/2 tbs. olive oil
2 tbs. soy sauce
3 tbs. butter, softened
2 tsp. snipped chives

In a gallon-size ziploc bag, combine lime juice, oil, and soy sauce. Shake to combine. Place salmon in bag and let marinade 1 hour on the counter or up to 3 hours in the refrigerator.

In small bowl, blend butter and chives with a fork. Refrigerate until ready to serve.

Fire up the grill, and place non-stick foil on the grill surface. Grill salmon just until flaky, but still moist. Serve with a small pat of chive butter on top.

Enjoy!