Bisquick Heart Smart® recipe! Trying to eat more fish? Adding herbs is a tasty way to savor your favorite fillets.

Ingredients

• 1/2 pound fish fillets, about 1/2 inch thick
• 1 tablespoon olive or vegetable oil
• 1/4 cup Bisquick Heart Smart® mix
• 2 tablespoons Progresso® garlic herb bread crumbs
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
• 1/8 teaspoon salt
• 1 egg white or 2 tablespoons fat-free egg product

• Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
• In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

• High Altitude (3500-6500 ft): No change.

• Calories 250 (Calories from Fat 90); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 530mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g); Protein 25g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 8%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 1/2 Fat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.

Ingredients

• 3/4 cup corn flake crumbs
• 1/3 cup finely ground pecans
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper (cayenne)
• 2 egg whites
• 1 1/2 pound catfish, orange roughy, sole, or other medium-firm fish fillets (about 3/4 inch thick), cut into 6 serving pieces

• Heat oven to 450 degrees F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
• In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

• High Altitude (3500-6500 ft): No change.

• Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 310mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 25g. Daily Values: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 20%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat. Carbohydrate Choices: 1/2.
• Percent Daily Values are based on a 2,000 calorie diet

This vibrant and distinctive main dish features a bed of crisp salad greens topped with a Pepperidge Farm® Puff Pastry Shell, brimming with tender glazed salmon and a refreshing citrus salsa made with oranges, tomato, onion, capers and cilantro.

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
• 1 -pound salmon fillet, cut into 6 pieces
• 1/4 cup balsamic vinegar
• 2 tsp. Dijon-style mustard
• 2 tbsp. olive oil
• 1 large orange, peeled and diced
• 2 cups grape tomatoes, cut into quarters
• 1/4 cup chopped red onion
• 1 tbsp. capers, drained
• 1 tbsp. chopped fresh cilantro leaves
• 6 cups mixed salad greens

• Bake, cool and remove the "tops" of the pastry shells according to the package directions.
• Place the salmon into a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half of the vinegar mixture over the salmon. Broil for 10 minutes or until the salmon flakes easily when tested with a fork.
• Stir the orange, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat.
• Divide the salad greens among 6 plates. Place the pastry shells in the center of the salad greens. Place 1 piece salmon into each pastry shell. Top each with about 1/4 cup citrus salsa. Serve immediately.

Let guests select the heat level of these Southern-style croquettes by adding the piquant sauce to taste.

Ingredients

• 1 cup mayonnaise or salad dressing
• 2 canned chipotle chile peppers, finely chopped
• 1 clove garlic, finely chopped
• 1 cup fresh or frozen corn kernels
• 7 medium green onions, finely chopped (1/2 cup)
• 4 teaspoons prepared mustard
• 2 teaspoons ground coriander
• 1/2 teaspoon ground red pepper
• 1/4 cup butter or margarine
• eggs, beaten
• 1-1/3 cups fine dry bread crumbs
• 4 6-ounce cans crabmeat, drained, flaked, and cartilage removed
• 1/3 cup fine dry bread crumbs
• 1/3 cup cornmeal
• 1/3 cup cooking oil
• Lemon wedges (optional)

• For chipotle mayonnaise, stir together mayonnaise or salad dressing, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
• In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crabmeat.
• Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
• In a large skillet heat oil over medium heat. Add half of the patties. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).

• Calories 614, Total Fat 46 g, Saturated Fat 8 g, Cholesterol 245 mg, Sodium 750 mg, Carbohydrate 27 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 17%, Vitamin C 12%, Calcium 11%, Iron 17%.
• Percent Daily Values are based on a 2,000 calorie diet

This homemade creamy garlic-lemon dressing recipe is healthful with creamy plain yogurt. Tossed with greens and topped with grilled salmon, this one-dish recipe is worthy of serving to guests.

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 tablespoon water
• 1/2 teaspoon pepper
• 1/3 cup plain fat-free yogurt
• 12 ounces fresh or frozen skinless, boneless salmon fillets, 1 inch thick
• Nonstick spray coating
• 10 cups torn romaine
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved (optional)

• In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Transfer garlic to a blender container. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside. Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
• Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
• Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
• Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Makes 4 servings.

• Calories 234, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 21 mg, Sodium 331 mg, Carbohydrate 12 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin C 95%, Calcium 16%, Iron 19%. Exchanges: Vegetable 2, Lean Meat 2, Fat 1.
• Percent Daily Values are based on a 2,000 calorie diet

Wow the crowd by serving the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.

Ingredients

• 1/2 cup fat-free mayonnaise or salad dressing
• 1/2 cup light dairy sour cream
• 1 cup flaked, cooked crabmeat (cartilage removed)*
• 1 teaspoon dried dill weed
• 2 teaspoons finely chopped onion or green onion
• 1/2 teaspoon finely shredded lime peel
• 1 teaspoon lime juice
• Dash bottled hot pepper sauce
• Dash ground red pepper (optional)
• Fresh dill sprig (optional)
• 4 cups fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods

• Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
• Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
• Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

• Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.

• Calories 45, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 138 mg, Carbohydrate 5 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 73%, Vitamin C 87%, Calcium 3%, Iron 2%. Exchanges: Vegetable 1.
• Percent Daily Values are based on a 2,000 calorie diet

Looking to impress your guests? Try this wonderful recipe featuring wine-poached salmon sandwiched between layers of flaky puff pastry and served with an elegant, make-ahead sour-cream dill sauce.

Ingredients

• 1 cup sour cream
• 1/2 cup chopped cucumber
• 3 tbsp. chopped fresh dill weed or 1 tbsp. dried dill weed, crushed
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1/4 cup Chablis or other dry white wine
• 1/4 tsp. ground black pepper
• 6 salmon fillets, 1-inch thick (about 1 1/2 pounds)

• Heat the oven to 400 degrees F. Stir the sour cream, cucumber and 2 tablespoons dill weed in a small bowl. Cover and refrigerate until serving time.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles. Place the pastry rectangles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
• Heat the broth, wine, black pepper and remaining dill weed in a 10-inch skillet over medium heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
• Spread 1 tablespoon sour cream mixture on each of 6 bottom pastry layers. Top each with 1 fillet fish, 1 tablespoon sour cream mixture and a top pastry layer. Discard the broth mixture. Serve the Napoleons with the remaining sour cream mixture.

Feta cheese and potatoes are layered to make a side-dish casserole, then salmon is added on top to make it a main dish.

Ingredients

• 2 Tbsp unsalted butter, melted, plus more for dish
• 3/4 cup panko (bread crumbs)
• 1 lemon, zest and juice
• 3 Tbsp coarsely chopped fresh dill
• 2 lbs assorted potatoes (sweet potatoes, small Yukon Golds and small red potatoes), sliced 3/8 inch thick
• 3/4 tsp kosher salt
• 1/2 tsp ground pepper
• 1-1/4 cups (6 oz) crumbled feta
• 3/4 cup low-sodium chicken broth
• 1-1/4 lbs skinless salmon filet

• Heat oven to 375 degrees F. Stir together 1 tbsp melted butter, panko, zest from lemon and dill; set aside.
• Butter the bottom of a 2-quart casserole dish. Cover the bottom of the pan with half the potatoes. Season with some of the salt and pepper; sprinkle with half the feta. Repeat, topping with remaining potatoes, feta and some salt and pepper. Combine 1 tbsp butter and the broth; pour over potatoes. Cover and bake until potatoes are just softened, about 45 min.
• Meanwhile, cut salmon into 2- to 3-inch pieces and toss with lemon juice; sprinkle with 1/4 tsp salt.
• Remove potatoes from oven. Increase oven temperature to 425 degrees F. Place salmon over potatoes and sprinkle with bread crumb mixture. Bake, uncovered, until salmon is cooked through and bread crumbs are golden brown, 12 to 15 min. Garnish with dill springs. Serves 6.

• Calories 430, Total Fat 20.5 g, Saturated Fat 7.5 g, Cholesterol 87 mg, Sodium 724 mg, Carbohydrate 34 g, Fiber 4 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet

For a light summer supper, try this make-ahead recipe. The evening before, poach and refrigerate the salmon. Mix and refrigerate the creamy herbed dressing. Both the fish and dressing are at their flavorful best refreshingly chilled.

Ingredients

• 1-1/2 cups water
• 1/4 cup lemon juice
• 1 medium onion, sliced
• 10 whole black peppercorns
• 3 sprigs parsley
• 2 bay leaves
• 6 fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)
• 3/4 cup mayonnaise or salad dressing
• 3 tablespoons buttermilk
• 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
• 1 tablespoon snipped fresh chives
• 1/2 teaspoon finely shredded lemon peel
• 2 teaspoons lemon juice
• Fresh dill (optional)
• Lemon wedges (optional)

• In a 12-inch skillet combine water, lemon juice, onion, peppercorns, parsley, bay leaves, and 1/2 teaspoon salt. Bring to boiling; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
• Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled.
• For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, dill, chives, lemon peel, and lemon juice. Cover and chill 1 to 4 hours. Serve salmon steaks topped with dressing. If desired, garnish salmon with dill and lemon wedges. Makes 6 servings.

• Calories 458, Total Fat 34 g, Saturated Fat 5 g, Cholesterol 115 mg, Sodium 419 mg, Carbohydrate 4 g, Protein 32 g.
• Percent Daily Values are based on a 2,000 calorie diet

Add a fresh twist to tuna with the flavors of lime, chilies and black beans--all the best that the Southwest has to offer.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped (1/4 cup)
• 1 Anaheim chili, chopped, or 1/4 cup canned chopped green chilies
• 1 clove garlic, crushed
• 1 tablespoon grated lime peel
• 3 tablespoons lime juice
• 1 medium tomato, chopped (3/4 cup)
• 2 cans Progresso® black beans, drained, rinsed (15 ounces each)
• 2 cans white tuna in water, rinsed, drained (5 ounces each)

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

• Calories 405 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 870 mg; Total Carbohydrate 61 g (Dietary Fiber 14 g); Protein 41 g. Daily Values: Vitamin A 26 %; Vitamin C 28 %; Calcium 16 %; Iron 38 %. Exchanges: 4 Starch; 3 Very Lean Meat.
• Percent Daily Values are based on a 2,000 calorie diet