INGREDIENTS: 4 tb butter, >1/3 c shallots, >1/3 c leeks, 1/3 c celery, >1 ts garlic-crushed >1 ts thyme, >1 c veg broth, >1½ c red wine.

DIRECTIONS: Boil & simmer 25 minutes - reducing to 3/4 c.

INGREDIENTS: 3 tb low-sodium soy sauce, >2 tb br sugar, >2 tb white wine, >1 ts ginger, >1 ts garlic-minced, >2 tb lemon juice, >1 tb oil (sesame).

OPTIONS: add ½ ts of your favorite hot pepper sauce

DIRECTIONS: Boil & simmer 5 minutes.

INGREDIENTS: ½ c pinapple juice, 2 tb low-sodium soy or teriyaki sauce, >2 tb br sugar or maple syrup, >1 ts ginger, >1 ts garlic-minced, >1 tb arrowroot or flour.

MAKE it HAWAIIAN! add 1 can unsweetened coconut milk, 2 ts cilantro.

DIRECTIONS: Boil & simmer 5 minutes.

INGREDIENTS: 1 clove garlic-minced, >2 Jalapeno's- minced, >3 tb honey, >2 tb Dijon mustard, >1 tb lemon juice, >1 ts chili powder, >½ ts coriander, >lemon pepper seasoning, >1/4 c oil.

DIRECTIONS: Mix and brush on salmon.

INGREDIENTS: ½ c maple syrup, >1/4 c cider vinegar, >1/4 c water, >3 tb Dijon mustard, >½ ts garlic, >½ ts oinion powder, >1 tb oil (olive).

DIRECTIONS: Mix and brush on salmon.

INGREDIENTS: 3 bunches fresh tarragon, >2 large lemons-quartered, >1 tb oil (olive).

DIRECTIONS: Brush salmon staeks with oil. Chop one bunch of tarragon, divide and press herb on both sides of salmon steaks. Grill steaks over medium 4-5 minutes per side squeezing one lemon over steaks. Grill remaining lemon wdeges for a couple of minutes. Divide remaining tarragon in bunches on serving plates, place grilled lemon on the herb, top each with the salmon, salt & pepper to taste.

VERSION #1: 1½ c vermouth or white wine, >1/4 c leeks, >3 shallots-chopped, 2 tb flour or arrowroot, > 2½ c whipping cream, >1/4 c fresh dill or 1 tb dried. DIRECTIONS: Combine first four ingredients and saute in a saucepan until reduced to 4 tb. Add remaining ingredients and simmer until reduced to 1½ cups.

VERSION #2: ½ c mayonnaise, >½ c sour cream, >½ ts dill, >1 tb white vinegar or pickle juice, >½ ts tarragon, >½ ts dry mustard, 1 ts thyme, >1 ts lemon juice. DIRECTIONS: Mix and serve.

SAUCE: ½ c fresh sorrel or spinach, >2 tb whte wine, >1½ shallots-minced, >1 c whiping cream, >1½ ts lime juice. PECAN CRUST: ½ c pecans, >1½ ts fresh tarragon (½ ts dried), >1½ ts fresh basil (½ ts dried), > 1 tb buter.

DIRECTIONS: For sauce - combine sorrel, wine and shallots in a saucepan and cook over medium heat for 2 minues. Add cream and lime, boil and simmer until reduced to sauce consistency, about 12 minues. Tranfer to a blender and puree. Season with white pepper and salt. For Fish - Grind pecans, tarragon and basil in processor. Preheat oven to 350. Spoon equal amount of nut mixture on top of salmon fillets. Bake salmon until cooked through - about 20 minutes. Transfer to plates and spoon sauce around salmon.

Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat (grilling, broiling, or sautéing), or it needs to be cooked with liquid.

The "10-Minute/Inch Rule" is a basic way to cook fish by conventional methods (but not deep-frying or microwaving). It can be used for baking (at 400 to 450 degrees), grilling, broiling, poaching, steaming and sautéing. Here is how it works:

• Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling. Fillets should be placed skin side down - the skin will remove easily after cooking.
• Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces less than 1/2 inch thick do not have to be turned over. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.
• Double your cooking time if starting with un-thawed frozen fish. Add five minutes to the overall cooking time for fish that is covered in a sauce or is wrapped in foil.
• Cook shrimp for approximately 4 to 6 minutes, until they turn pink and opaque throughout. Do not overcook as they will become tough. Cook scallops for approximately 4 to 6 minutes, until they turn opaque all the way through.

Steaming is a gentle and thorough cooking method popular in Asian cuisines. 1) Dust the fish with seasonings to infuse the flavor while it cooks. 2) Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat. 3) Pour about 1½ inches of water into the pan and bring to a boil. 4) Place the steamer over the water and cover the pot - if you have a tiered steamer you can steam your vegetables (over the fish) at the same time. 5) Check the fish after 8 minutes. 6) Mild-tasting steamed fish is usually accompanied by a flavorful sauce served over steamed vegetables.

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