Grilled Salmon with Seasonal Pomegranate Sauce...

Don't let this scare you, the sauce is simple to make, and once again it's easy!  Even me mate JB could do it! :-0)"

I served this dish with seasonal greens and roasted potatoes...

You decide on what you're going to serve with this.  I'm just going to tell you how to cook the fish and make the sauce.

Sauce for two:
1 cup white wine
1/4 cup fish or vegetable stock
Juice of one ripe pomegranate
1 tablespoon butter

Get sauce ingredients ready now!

If you're going to grill or BBQ the salmon, you can leave the skin on, otherwise take it off.  Cut salmon into portion size pieces and as usual season well with sea salt and black pepper.

Get your grill or saute pan hot, add oil if using a pan.  Now the trick here is to only turn the fish once, and to cook the presentation side first, and the skin side second!  Oil your grill and place the fish on hottest part of the grill, or place your fish in a hot pan with oil.  The only difference in cooking fish on a grill vs. a saute pan is you want to keep the fish moving a little bit, by shaking the pan once in a while.  Once you're comfortable that the first side is done and has some color, turn it and cook for about a minute or two, then finish in oven set at 325*.  This will give you time to make the sauce, but act quickly.

In a hot saute pan over high heat, add the wine and reduce by 2/3rds its volume, then add the stock and do the same.  Now add the juice and reduce until you have about four tablespoons of sauce.  Now turn off the heat and add the butter, and shake the pan in a back and forth motion, until the butter melts and you start to have a nice shine to the sauce.  You will know the shine when you see it, go with your gut!  Remove from the stove at this point, and sauce your fish.

Bon Appetit!

Potato, Sweet Potato Cakes, With a Vegetable Saute

This is a fun little breakfast (or dinner) idea, and a good way to use up leftover mash!

Recipe for two:
1 cup leftover mash
1 small red onion chopped
1 small apple chopped
1/2 cup sweet potato chopped
1/2 cup Madeira wine
1 large handful spinach or other greens chopped
1 Tbsp butter
1 Tbsp coconut oil

Divide your potato into two equal balls, and form into cakes.  Place butter in a saute pan, and heat over low heat, place cakes into pan when butter has melted.  What you're doing here is warming the cakes through and giving them a little color as well.

While cakes are cooking, prep all the other ingredients.  After turning your cakes, add coconut oil to a saute pan over med-high heat.  When oil is hot, add onion, sweet potato and apple and cook, turning so not to brown.  When they're almost soft add the Madeira wine.  Cook until almost all the wine has evaporated, then add the greens and melt.


Bon Appetit!