Wild-Caught Salmon With Ginger Glaze

Home Again Meals

Wild Caught Salmon With Ginger Glaze

Consider this easy recipe for your Lenten seafood meals this month. Wild caught salmon brings you so many health benefits. Here’s what you’ll need:

(4) 6 oz Wild caught salmon fillets, skinned
(1/4) Cup packed brown sugar
(2) Tbsp Dijon mustard
(1) Tbsp grated fresh or 1 tsp ground ginger
(1/2) Tsp salt
(1/2) Tsp freshly ground black pepper
(1/4) Cup finely chopped pecans or walnuts (optional)

Preheat broiler to 500 degrees. Coat rack of broiler pan with cooking spray. In small bowl, whisk sugar, mustard, ginger and nuts. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6” from heat) for 8-10 minutes or until fish is lightly browned. Serve each fillet on top of a lightly dressed mixed green salad or with rice and vegetables. Used with permission from Wild Alaska Salmon and Seafood Company.

Baked Reuben Dip

Home Again Meals

Baked Reuben Dip

This new take on a St. Patrick’s Day favorite needs to be on your menu. Here’s what you’ll need:

9 oz. Cooked Corned Beef, sliced and diced
1 1/4 Cup Shredded Swiss Cheese, divided
1 Cup Shredded Cheddar Cheese
1/2 Cup Thousand Island dressing
1 Cup Sauerkraut, with some of the juice
Rye party bread or your favorite crackers

Preheat oven to 375 degrees. In a medium bowl combine the corned beef, 1 cup of Swiss cheese, cheddar cheese, Thousand Island dressing, and sauerkraut. Evenly spread the dip into a casserole dish, then sprinkle with the remaining 1/4 cup of Swiss cheese. Bake for 18 – 20 minutes or until bubbly and heated through. Serve hot with rye bread or crackers.


Swedish Meatballs


  1. 1 pound Ground Beef
  2. 1/4 cup seasoned dry bread crumbs
  3. 1 packet (1 to 1.4 ounces) dry onion soup mix, divided
  4. 2 egg whites or 1 whole egg
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon pepper
  7. 2 cups milk
  8. 1 tablespoon cornstarch
  9. 2 tablespoons water
  10. Hot cooked pasta
  11. Freshly chopped parsley (optional)


  1. Combine Ground Beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 1-1/2-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 17 to 19 minutes, turning occasionally to brown evenly on all sides. Remove from pan; keep warm.
  2. Pour off excess drippings from skillet, if necessary. Add milk and remaining onion soup packet to same skillet, stirring until browned bits attached to bottom of skillet are dissolved. Combine cornstarch and water; add to skillet. Bring to a boil. Cook and stir 1 to 2 minutes or until sauce is thickened, stirring frequently. Return meatballs to skillet; cook 3 to 4 minutes or until heated through.
  3. Serve over pasta. Sprinkle with parsley, if desired.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  • Meatballs can also be served as an appetizer.