Friday Fish

Friday Menu: Salmon, creamy potato casserole, green salad, broccoli, strawberries with biscuits & cream

Grilled Salmon
2 salmon fillets (about 1 pound each)
½ cup vegetable oil
½ cup lemon juice
4 green onions, thinly sliced
3 tablespoons minced fresh parsley
1 ½ teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed
½ teaspoon salt
1/8 teaspoon pepper

Place salmon in a shallow dish.  Combine remaining ingredients and mix well.  Set aside 1/4 cup for basting; pour the rest over the salmon.  Cover and refrigerate for 30 minutes.  Drain, discarding marinade.  Cover and grill salmon, skin side down, over medium heat for 5 minutes.  Brush with the basting sauce.  Continue grilling for 10-15 minutes or until fish flakes easily with a fork.  Baste occasionally with reserved marinade.  Yield: 4 servings.  Or bake at 350 degrees for about 30 minutes.

Creamy Potato Casserole
1/3 cube butter
1 large chopped onion
2 pounds frozen diced potatoes, such as hash browns, thawed, or grated baked potatoes
2 cans low fat cream of mushroom soup
2 cups part skim mozzarella cheese, shredded
1 cup low fat sour cream
½ teaspoon salt

In a large skillet saute 1 large, shopped onion in melted butter.  Stir in potatoes, cream of mushroom soup, grated cheese, sour cream and salt.  Pour into 9 x 13 baking dish.  Sprinkle crushed corn flakes over top of casserole.  Bake at 350 degrees for 30 minutes.