Monday Meals - Quick, Easy and Yummy Salmon

Today's Monday Meal is a delectable taste treat that incorporates easy and elegant all in one. The entree takes about 25-30 minutes to prepare and cook, while the side is about 10 minutes total prep and cook time. The longest prep and cook time is the unbelievably tempting and tantalizing fruit and almond cheese tart at a whopping 35 minutes, minus the chill time.

I think that you will find this to be a favorite when you're in the mood to enjoy something light as you watch the sunset in your backyard and are seranaded by the music of the summer evening on the breeze. It also is a perfectly sophisticated "grown-up" choice for when you have a summer evening gathering at your place. The ingredients are easily doubled or tripled if need be.

Enjoy this delightfully light compliment to the lingering heat of the summer nights!

Pan-Grilled Salmon with Fruit Sauce

Ingredients:

1 can (15 1/2 ounces) sliced peaches, drained and coarsely chopped
1 can (8 ounces) pineapple chunks, with juice
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
2 tablespoons lemon juice
4 salmon steaks (about 6 ounces each)
1/4 cup sliced almonds, toasted

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Preparation:

Combine the peaches, pineapple with juice, sugar, cornstarch and ginger in a saucepan, bring to a boil over medium high heat. Cook and stir for 1 minute or until the mixture thickens. Stir in the lemon juice; set aside.

Meanwhile, grill the salmon over medium-hot coals or in a grill pan (or broil on a rack of the broiler pan 3 to 4 inches from the heat) for 7 to 11 minutes or until the salmon is cooked to the desired doneness, turning once. Serve the salmon with the sauce and sprinkle with almonds, if desired.

Servings: 4

Asparagus Spears with Lemon-Tarragon Butter

Ingredients:

2 tablespoons butter
1 teaspoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
1 can (10 1/2 ounces) asparagus spears, drained

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 5 minutes

Preparation:

Melt the butter in a small saucepan. Stir in the tarragon and lemon zest. Simmer for 2 minutes over low heat.

Heat the asparagus in microwave and pour the lemon butter over top.

Fruit and Almond Cheese Tarte

Ingredients:

1 refrigerated pie crust (1/2 of a 15-ounce package)
6 ounces cream cheese, softened
1/4 cup canned almond paste, broken into small chunks
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 tablespoon grated lemon zest
1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
3 tablespoons toasted sliced almonds

Preparation Time: Approximately 20 minutes

Cook Time: Approximately 15 minutes

Preparation:

Heat the oven to 450º F. Press the pie crust into a 9-inch tart pan or pie plate. Prick the bottom with a fork. Bake for 11 to 14 minutes or until golden. Remove from the oven; cool on a wire rack.

Meanwhile, blend the cream cheese and almond paste in a mixer or food processor until smooth. Blend in the condensed milk, lemon juice and zest. Spread the mixture in the bottom of the baked pastry shell. Arrange the fruit, cut sides down, alternating apricots with pears in a decorative pattern on top of the filling. Sprinkle with the almonds.

Refrigerate until the filling is firm, at least 3 hours or up to 24 hours.

Servings: 6