Preparation time: 10 minutes 
Total cooking time: 20 - 40 minutes 
Serves 6 

400 g salmon fillets (6 portions) 
1 tbsp dill seed 
1/2 cup melted butter 
3 tbsp lemon juice 
Salt & pepper to taste 

Place salmon fillets in greased bake pan 
Coat with ingredients 
Bake 20 minutes for each 25 cm thickness of fish at 175°C (350°F) 
Fish should flake easily with fork

Preparation time: 15 minutes 
Total cooking time: none 
Serves 4 

400 g smoked Atlantic salmon 
2 tbsp light olive oil 
2 tbsp vegetable oil 
2 tbsp lemon juice 
3 tsp of brown sugar 
2 tsp brown sugar 
3 tbsp chopped fresh dill 

Arrange smoked salmon fillets on large plate 
Combine oils, lemon juice and sugar in a bowl and stir until sugar dissolves 
Salt & pepper to taste 
Add 2 tbsp of dill 
Drizzle the dressing over salmon to lightly coat it 
Sprinkle remaining dill and some cracked black pepper 
Serve with lemon wedges

Preparation time: 10 minutes 
Total cooking time: 50 minutes 
Serves 4 

4 skin on Rainbow Trout fillets (80-100 g each) 
1 tsp olive oil 
1/2 cup coarsely chopped carrots 
250 g coarsely chopped fresh mushrooms 
1/2 cup long grain rice 
2 tsp lemon juice 
2 lemons, cut into 6 wedges each 
3 cloves minced garlic 
3/4 tsp salt 
1/4 minced rosemary 
1 1/4 cups water 

In large skillet, heat oil at medium heat 
Add carrots and cook until tender (about 4 minutes) 
Add mushrooms and garlic and cook until mixture is almost dry (about 5 minutes) 
Stir in rice, lemon juice, ½ tsp salt, rosemary and water and bring to boil 
Reduce heat, simmer, cover, and cook until rice is tender (about 15 minutes) 
Remove and let cool to room temperature 
Preheat oven to 200°C (400°F) 
Spray baking pan (28 x 18 cm) with non-stick spray 
Spoon half of the stuffing (mixture) into pan 
Place fillets skin-side down a plate 
Place remaining stuffing on one half of each fillet and fold them over 
Place fillets in pan on top of stuffing 
Squeeze a lemon wedge over each fillet and sprinkle with remaining 1/4 tsp salt 
Bake until cooked through (about 25 minutes) and serve with remaining lemon wedges

Recipe Source: Reader's Digest Association, Inc., Vol. 165, No 989, 2004

Preparation time: 10 minutes 
Total Cooking time: 20 minutes 
Serves 4 

4 Atlantic Salmon steaks (about 170 g each) 
1/4 tsp sugar, plus 2 tbsp extra 
1 tsp ground coriander 
1/2 tsp salt 
1/2 tsp cinnamon 
1/4 tsp cardamom 
1/4 tsp black pepper 
1/2 tsp yellow mustard seeds 
1/3 cup white vinegar 
1 zucchini, diced into 6 mm pieces 
1 orange or red pepper diced into 6 mm pieces 
1 cup corn kernels, fresh or thawed frozen 

Spray oven grill with non-stick cooking spray 
Preheat grill to medium 
In small saucepan combine 1/4 tsp of sugar, coriander, salt, cinnamon, cardamom, and black pepper. 
Measure out 1 1/4 teaspoons of spice mixture and rub into one side of each steak 
Add remaining 2 tbsp sugar, mustard seeds and vinegar to spice mixture and bring to boil over medium heat. 
Add zucchini, red pepper and corn and cook until red pepper is crisp-tender (about 4 minutes). 
Place salmon spice-side down on grill and cook, without turning, until done (about 5 minutes). 
Serve salmon topped with corn relish. 

Recipe Source: Reader's Digest Association, Inc., Vol. 165, No 989, 2004

Preparation time: 
Total cooking time: 
Serves 8 

1 kg (2 lbs) PEI Salmon Steaks*. 
1 zucchini (about 16 cm) 
1/2 cup red pepper, diced 
1/2 cup green pepper, diced 
1/2 cup mayonnaise (can substitute with light) 
1/2 sour cream (can substitute with light) 
1 tsp dill 
1 tbsp lemon juice 
2 cups broccoli flowerets 
5 cups cooked spiral pasta 

Place salmon fillets in greased bake pan 
Coat with ingredients 
Bake 20 minutes for each 25 cm thickness of fish at 175°C (350°F) 
Fish should flake easily with fork 
Break salmon into cubes discarding skin and bones. 
Combine mayonnaise, light sour cream, dill and 15ml (1tbsp) lemon juice; mix well.
Combine salmon, vegetables and pasta. 
Add dressing; toss gently and chill. 

*substitute salmon steaks for salmon fillets, Arctic charr or rainbow trout.

Preparation time: 10 minutes 
Total cooking time: 15 minutes 
Serves 4 

500g (1 lb) skinless Atlantic Salmon fillet 
1/4 cup wholegrain mustard 
1 tbsp lime juice 
2 tbsp oil 
1 leek, white part only, julienned 
2 tbsp Tamari (Japanese-style soy sauce made from soy beans) 
2 tsp fish sauce 
1 tbsp PEI honey 
75 g snow pea (mangetout) sprouts 
2 tbsp fresh coriander leaves 
100 g Camembert, sliced fresh coriander leaves, extra, to garnish 
Lime wedges for garnish 

Cut salmon into thick strips and place in a bowl with the mustard and lime juice 
Toss to coat the salmon 
Heat a wok or electric fry pan until very hot, and add the oil (ensuring entire surface is coated). 
Add salmon in batches and stir-fry over high heat until it turns soft pink and is slightly browned on outside 
Remove from wok/fry pan 
Add 1 tbsp of water to wok 
Add leek and stir-fry until golden brown 
Return salmon to wok, along with tamari, fish sauce and honey 
Cook until the salmon is heated through 
Remove wok from heat (turn off fry pan) and toss the snow pea sprouts and coriander leaves through the salmon. 

Serve topped with Camembert and extra coriander, with lime wedges on the side

Preparation time: 25 minutes 
Total cooking time: 10 minutes 
Serves 2 

2 PEI Rainbow Trout 
Plain flour for coating 
60 g butter 
1/4 cup flaked almonds 
2 tbsp lemon juice 
1 tbsp parsley, finely chopped 
Lemon or lime wedges, for serving 

Wash fish and pat dry with paper towels 
Open the fish up (skin-side up) 
Run a rolling pin along the backbone, starting at the tail, pressing down gently 
Turn fish over and use scissors to cut through the backbone at each end of the fish.
Lift out the backbone, remove any remaining bones and trim fins. 
Coat the fish with flour 
In a large frying pan, heat half the butter and add the fish 
Cook for 4 minutes on each side, or until light golden 
Add lemon juice, parsley, salt and pepper. 
Stir until sauce is heated through 
Pour over fish and serve with lemon wedges