Description

Hey, it's pirok, what else do you need to know?

Ingredients

• 1 cooked salmon fillet
• 1 premade pie crust
• 1 cup precooked rice
• 1 cup cole slaw

Instructions

Heat oven to 250. Lay pie crust on cookie sheet. On one half, lay out layer of rice topped with salmon. Salt and pepper to taste.

Cook a cup or so of the cole slaw with salt, pepper, butter until softened. Cover the salmon with cooked cole slaw and fold over the pie crush. Press and seal like a calzone.

Ingredients

• Kosher salt
• 1 pound dried orechiette or mini shells
• 1 C frozen peas
• 1/3 C extra virgin olive oil
• 1 clove garlic, peeled and sliced
• 1 t red chili flakes
• 1 (5oz) can of tuna in olive oil
• 1T lemon zest + 2t lemon juice
• 1/4C chopped fresh parsley
• Freshly ground black pepper

A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta

This is super easy and fast. Two options

• Salmon fillet
• Linguine, spaghetti, fettucinni ... your choice
• 12-20 Cherry tomatoes
• 1/3C Olive oil or to taste
• Hard Italian cheese

Now, make a choice:

• Oregano, three or four fresh sprigs
• 1T dried oregano, finely chopped or ground

or

• Blister pack of beef, pork or past herb medley
• several good shakes of Italian Seasoning

Sauce

• 3/4 C sour cream
• 1/4 C mayonnaise
• 2 T prepared white horseradish
• 2 T chopped fresh basil
• 1 T fresh lemon juice
• 1 t soy sauce

Salmon

• Non-stick vegetable spray
• 2 T vegetable oil
• 1 T prepared white horseradish
• 1 T soy sauce
• 1 small garlic clove, minced
• 1/2 t salt
• 1/4 t coarsely ground black pepper
• Salmon Fillets

Ingredients

• 4 (6-ounce) skinless salmon fillets, cut into large chunks
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 3 tablespoons chopped fresh dill
• Extra-virgin olive oil for drizzling
• 1/2 cup softened cream cheese
• 3 scallions, whites and greens, chopped
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Green leaf lettuce, for topping

Ingredients

• 5 teaspoons extra-virgin olive oil, divided
• 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
• 2 15-ounce cans white beans, rinsed
• 2 medium tomatoes, diced
• 1/3 cup white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon fennel seeds
• 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions

Directions

Ingredients

• Cooking spray
• 8 flour or whole-wheat tortillas
• 2 cups shredded Mexican cheese blend or shredded Monterey Jack
• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
• 1 teaspoon chili powder
• 1/2 cup sliced pickled jalapeno peppers
• 2 Hass avocados, pitted and flesh removed from skin
• 1/2 cup drained oil-packed sun-dried tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Ingredients

• 2 (6-ounce) tuna steaks, each 1-inch thick
• 1 1/2 tablespoons olive oil plus additional oil for brushing
• Salt, to season fish
• 1 tablespoon fennel seeds
• 1 1/2 teaspoon black peppercorns
• 1 medium fennel bulb, trimmed and cut into 1/4-inch slices
• 1 medium red bell pepper, quartered and cut into 1/4-inch thick slices
• 2 large cloves garlic
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• Black pepper, to taste

Directions

2 T vegetable oil 2 large cloves garlic, crushed 3 t finely chopped fresh ginger 3/4 lb sugar snap peas 1 lb scallops 2 scallions, cut into 3/4" pieces 2 1/2 T oyster sauce 2 t soy sauce 1/2 t sesame oil 2 t sugar Heat wok over medium heat, add the oil and swirl to coat the surface of the wok Add the garlic and ginger, stir fry for 30 seconds or until fragrant Add the peas to the wok and cook for 1 minute Add the scallops and scallions and cook 1 minute or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar.

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 12 oz medium shrimp, peeled and deveined 12 oz bay scallops 2 cloves garlic, minced 1 teaspoon lemon zest 2 T olive oil Freshly ground black pepper 12 oz pasta shells 1 red bell pepper Salt 6 oz sugar snap peas Lemon Mayonnaise 1/2 C mayo 1/2 C sour cream 1 1/2 teaspoons freshly squeezed lemon juice 1 T minced flat leave parsley or cilantro Leaves from 1 large head of romaine lettuce, cut into thick shreds Lime or lemon wedges for garnish