Egg Salad Sandwiches *

8 large eggs, hard boiled
1/2 cup mayonnaise
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 tsp paprika
Salt and black pepper to taste

Cool, peel and chop eggs in bowl.  Stir in mayonnaise, mustard, and onion.  Stir in paprika, salt and pepper to taste.  Serve on bread or crackers

Balsamic Glazed Salmon *

4 garlic cloves, minced
1 tsp olive oil
1/3 cup balsamic vinegar
4 tsp Dijon mustard
1 Tbsp water
1 Tbsp honey
1/4 tsp salt
1/4 tsp pepper
6 salmon fillets (4 ounces each)
1 tsp oregano

Preheat oven to 425.  Line a 15x10 pan with foil; coat foil with cooking spray.  Set aside.  In a saucepan, sauté garlic in oil until tender.  Stir in vinegar, mustard, water, honey, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.  Set aside 2 Tbsp for basting.  Place fillets on prepared pan.  Brush with sauce and sprinkle with oregano.  Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork.  Brush with reserved sauce before serving.

Serves 6