Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.
Nutritional Facts 1 salmon fillet with 3 tablespoons relish equals 215 calories, 12 g fat (3 g saturated fat), 62 mg cholesterol, 169 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat. Originally published as Seared Salmon with Strawberry Basil Relish in Taste of Home April/May 2014
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22