Dilled Salmon Steaks

4 salmon steaks
2 Tbs. fresh lemon juice
1 Tbs. very finely minced onion
1/4 tsp salt
dash of pepper
1/4 cup sour cream
1 tsp. lemon zest
1/2 tsp. dried dill
lemon wedges

Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered at 350 for about 20 minutes, or until fish flakes easily with fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes. Serve salmon steaks with lemon wedges. Serves 4.

4 salmon steaks
2 Tbs. fresh lemon juice
1 Tbs. very finely minced onion
1/4 tsp salt
dash of pepper
1/4 cup sour cream
1 tsp. lemon zest
1/2 tsp. dried dill
lemon wedges

Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered at 350 for about 20 minutes, or until fish flakes easily with fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes. Serve salmon steaks with lemon wedges. Serves 4.

Lemon Pepper Salmon

1 Salmon
1 stick butter and quartered
1 to 2 tsp lemon pepper
2 lemons sliced

Using large piece of aluminum foil place fish in center of foil. Cover fish with lemon pepper generously or to desired taste. Put quartered butter pieces over top. Place lemon slices along top side of fish. Cover with foil and cook on BBQ grill for about 15 minutes or until fish begins to flake. Delicious!

1 Salmon
1 stick butter and quartered
1 to 2 tsp lemon pepper
2 lemons sliced

Using large piece of aluminum foil place fish in center of foil. Cover fish with lemon pepper generously or to desired taste. Put quartered butter pieces over top. Place lemon slices along top side of fish. Cover with foil and cook on BBQ grill for about 15 minutes or until fish begins to flake. Delicious!

Tuna Casserole:

12 oz. cooked noodles, small shells
1 ½ c mayonnaise
2/3 c green pepper, sauteed
1 tsp. salt
½ cup milk
½ c. almonds or Chinese noodles or French fried onions
2 cans tuna
2/3 c. diced celery
¼ c. chopped pimento, red
2 cans cream of celery soup
2 c. shredded cheddar cheese

Combine all ingredients in oven proof serving dish. Can be served as a salad or as a casserole. To serve cold. Refrigerate, eat cold. To serve hot, heat at 425 for 20-25 min. Serve.

12 oz. cooked noodles, small shells
1 ½ c mayonnaise
2/3 c green pepper, sauteed
1 tsp. salt
½ cup milk
½ c. almonds or Chinese noodles or French fried onions
2 cans tuna
2/3 c. diced celery
¼ c. chopped pimento, red
2 cans cream of celery soup
2 c. shredded cheddar cheese

Combine all ingredients in oven proof serving dish. Can be served as a salad or as a casserole. To serve cold. Refrigerate, eat cold. To serve hot, heat at 425 for 20-25 min. Serve.