Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP: The white substance that appears on the surface of cooked salmon is not fat; it is protein, similar to egg white.


2 tablespoons rice vinegar

11/2 teaspoons sriracha hot sauce

1 teaspoon plus 1 tablespoon honey, divided

4 cups shredded cabbage slaw mix

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1/4 cup cilantro, chopped

1 tablespoon lime juice

4 (6-ounce) salmon fillets

1/2 teaspoon salt

1 tablespoon canola oil

1. Combine rice vinegar, sriracha and 1 teaspoon of the honey in a bowl; stir in the cabbage and cilantro and set aside.

2. Combine the remaining 1 tablespoon of honey and lime juice in a small bowl; set aside.

3. Season salmon with salt. Heat oil in large nonstick skillet over medium high. Add salmon, skin sides up, and cook until golden brown, about 3 minutes. Turn and cook another 3 minutes; brush most of honey-lime mixture over salmon and continue cooking until salmon is cooked through, about another 2 minutes. Remove from heat and pour remaining honey-lime in pan and allow fish to sit 1 minute.

4. Serve the fish over a bed of the slaw. Makes 4 servings.

Nutritional analysis for each serving 348 calories, 16 g fat, 2 g saturated fat, 40 g protein, 10 g carbohydrates, 2 g fiber, 426 mg sodium

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1/4 cup country Dijon mustard

2 tablespoons fresh chopped dill

2 teaspoons extra-virgin olive oil

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4 (6-ounce) salmon fillets

1. Preheat the oven to 400 degrees. Coat a shallow baking pan (such as the bottom of the broiler pan) with cooking spray.

2. Stir mustard, dill and olive oil together. Spread over the entire surface of the fillets; place the fish in the prepared baking dish.

3. Bake 6 minutes and remove from oven.

4. Heat the broiler; place the salmon under the broiler until the tops are browned and the fish is cooked through to desired degree of doneness, about 4 minutes. Makes 4 servings.

Nutritional analysis for each serving 301 calories, 13 g fat, 2 g saturated fat, 39 g protein, 3 g carbohydrates, 0 fiber, 445 mg sodium



2 tablespoons olive oil, divided

2 red onions, sliced in strips

3/4 teaspoon salt, divided

1/4 cup balsamic vinegar

1/3 cup red wine

1 tablespoon sugar

2 tablespoons golden raisins

1/4 teaspoon oregano

4 (6-ounce) salmon fillets

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium high. Add the onions and 1/4 teaspoon of salt and cook, stirring occasionally, until the onions are soft, about 8 to 9 minutes. Add the vinegar, wine, sugar, raisins and oregano, and bring to a boil. Continue boiling until the liquid is nearly gone, about 4 minutes. Set aside.

2. Season the salmon with the remaining 1/2 teaspoon salt, thyme and black pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium high. Add the salmon and cook 3 to 4 minutes, until the undersides are golden; turn and cook to desired degree of doneness, about another 3 to 4 minutes. Serve the salmon with the onions. Makes 4 servings.

Nutritional analysis for each serving 412 calories, 19 g fat, 3 g saturated fat, 39 g protein, 16 g carbohydrates, 1 g fiber, 525 mg sodium