4 salmon steaks or pieces of fillet (about 1 in. thick and 6 oz each)
1/4 tsp each salt and pepper
Nonstick cooking spray
1 cup lowfat plain yogurt
2 Tbsp each chopped cilantro and sliced scallions
1 Tbsp each honey and curry powder

1/4 tsp each chili powder and salt
1/8 tsp each ground cumin and pepper
4 mahi mahi fillets (about 1 1/2 lb)

Mango-Avocado Salsa
1 firm-ripe mango, pitted, peeled and diced
1 firm-ripe avocado, pitted, peeled and diced
1/2 medium red onion, diced
3 Tbsp lime juice
2 Tbsp chopped cilantro
1/4 tsp salt
Nonstick cooking spray
Lime wedges

3 Tbsp hoisin sauce
4 tsp minced fresh ginger
1 Tbsp honey
4 salmon fillets (about
1 1/4 in. thick, 5 to 6 oz each)
2 tsp canola oil
2 tsp minced garlic
1 lb bok choy, halved lengthwise, then sliced crosswise in 1-in. strips
1 cup shredded carrots
1/4 tsp salt

• 1⁄4 cup panko crumbs
• 1⁄4 cup wasabi-soy almonds, chopped
• 4 salmon fillets, 6 oz each

• 2 tsp olive oil
• 1 1⁄2 cups each chopped onions and thinly sliced carrots
• 3 large cloves garlic, minced
• 1 tsp fennel seeds (optional)
• 1⁄2 tsp each dried thyme, salt and pepper
• 2 1⁄4 cups water
• 1 can (14 1⁄2 oz) reduced-sodium chicken broth
• 2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks