boil the potatoes in salted water until tender', 'drain , return to the pan and mash thoroughly without milk , butter or water', 'meanwhile , place the salmon in a suitable pan and cover with 300ml water', 'crumble in the stock cube and add the bay leaf', 'bring the water to the boil , reduce the heat and cook the fish for five minutes a side', 'turn off the heat , cover the pan and leave for five minutes', 'add half the fish , the tomato ketchup and anchovy essence to the potato', 'season generously with pepper and lightly with salt', 'mix thoroughly until smooth', 'now flake the remaining fish and fold through the mixture', 'form handfuls into eight regular-sized fish cakes or sausages , or 12 smaller ones , laying the fish cakes on a plate as you go', 'chill to firm for at least 15 minutes and up to 24 hours in the fridge while you make the sauce', 'melt the butter and stir in the flour until smooth', 'discard the bay leaf and gradually add the hot fish stock , stirring constantly , as the sauce comes up to the boil to avoid lumps', 'add the milk and cream', 'reduce the heat and simmer gently for five minutes', 'shred the spinach', 'stir spinach and dill into the thick , creamy sauce', 'cook for a few minutes until the spinach wilts', 'taste and adjust the seasoning', 'preheat the oven to 400f or 200 degrees c', 'oil a baking sheet', 'dust the fish cakes with flour , shaking off any excess', 'heat the oil in a frying pan and , when very hot , fry the fish cakes for about five minutes a side until nicely crusty', 'transfer to the baking sheet and cook in the oven for 10 minutes', 'reheat the sauce and serve with the fish cakes , adding a wedge of lemon'

preheat oven at 350', 'squeeze spinach of all excess liquid', 'set aside', 'heat oil in a large skillet , and add shallots , after a few minutes add garlic and cook about a minute more', 'add spinach , tomatoes , salt and pepper , and red pepper flakes', 'cook , stirring , 2 minutes more', 'remove from heat', 'let cool about 15 minutes', 'add ricotta', 'stir to combine', 'season with salt and pepper', 'pack about 1 / 2 cup spinach mixture on top of each fillet', 'place fillets on a rimmed baking sheet or in a glass baking dish', 'bake until cooked through , 15-20 minutes', 'serving suggestion: with brown rice or rice pilaf'

preheat the oven to 375 degrees', 'in a large skillet , heat the butter over medium-high heat', 'saute the onion and celery for 5-8 minutes , or until soft', 'remove from the heat and add the dill , soup , salmon , 1 egg , and bread crumbs', 'mix until well combined', 'place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray', 'place half of the salmon mixture on one side of each pie crust , about 1 inch from the edge', 'beat the remaining egg , then brush the edges of the pie crust with it', 'fold the crust over the salmon and pinch the edges together to seal', 'brush the dough with the egg and bake for 30-35 minutes , or until golden brown and the center is hot'

wash your fish in cold water and dry completely with paper towels', 'sprinkle top with salt and pepper', 'let it sit out for about 30 minutes to come to room temperature for even cooking', 'if cooking under the broiler:', 'preheat your broiler on high', 'line a cookie sheet with aluminum foil', 'if your fish has skin on one side , just place the fish on the foil in the middle of the pan', 'if your fish has no skin , coat foil with a little cooking oil spray before placing your fish on the foil', 'slather your dip all over the top and sides of the fish', 'use more if necessary to make sure it is completely coated', 'place fish under the broiler for approximately 13 minutes , remove from oven , sprinkle on the bacon and cheese an return to oven for another 2-5 minutes until cooked', 'top it off with a sprinkling of fresh chopped tomatoes prior to serving', 'to cook on the grill:', 'preheat grill to 425-500 degrees', 'cut a piece of aluminum foil approximately 2-3 times the size of your fish', 'if your fish has skin on one side , just place the fish in the middle of a piece of foil', 'if your fish has no skin , coat foil with a little cooking oil spray before placing your fish on the foil', 'slather your dip all over the top and sides of the fish', 'use more if necessary to make sure it is completely coated', 'sprinkle on the bacon and cheese', 'fold up the 4 sides of the foil to make a small tray for the fish to cook in', 'grill fish for 15-20 minutes until done', 'top it off with a sprinkling of fresh chopped tomatoes prior to serving'

heat olive oil in 8 skillet over medium high heat', 'add onion and carrots saute until softened', 'add green & red bell peppers , salmon and cook for another 1 minutes', 'add rice , tossing to mix well', 'stir-fry for 3 minutes', 'add seasoned salt , taste the mixture and season more or not'

preheat broiler', 'lightly whisk the egg substitute , milk , dill , salt , and pepper in a medium bowl until well mixed', 'spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat', 'add the mushrooms and cook , stirring frequently , until golden brown , 5 - 6 minutes', 'add the potatoes , red pepper , and onions', 'cook , stirring frequently , until the bell pepper is softened , about 2 minutes', 'add the salmon and cook , turning gently to avoid breaking it up , until the salmon is just opaque in the center , 2-3 minutes', 'pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low', 'cover the skillet and cook until the eggs are set but still wet on top , 6 - 7 minutes', 'place the skillet under the broiler , 4 inches from the heat , and cook until the top of the frittata is lightly browned , 2-3 minutes', 'cut into 4 wedges and serve', 'only 4 points per serving !', if you don't have a oven-proof skillet , simply cover the handle of your regular skillet with heavy-duty foil]