Mango Bourbon Barbeque Salmon

Serves: 2

Prep Time: 20 min
Cook Time: 50 min
Est. WW pts: 11

2 6oz salmon fillets

2 tsp olive oil

Salt and Pepper to taste

Sauce (makes 6 servings):
1 Tbsp butter

¼ cup onions

1 small garlic clove, minced

1 small orange bell pepper

1 medium mango

¼ cup ketchup

1 orange, zest and juice

1 lemon juiced

2 Tbsp apple cider vinegar

3 Tbsp brown sugar

½ cup bourbon

Prep:

1)      Preheat oven to 375 degrees

2)      Dice onions. Mince garlic and slice bell pepper.

3)      Peel, pit and dice mango.

4)      Zest orange. Juice orange and lemon.

Cooking:

1)      In a medium saucepan, over medium heat, melt butter. Add onions and cook until transluesent.

2)      Add garlic and bell pepper and cook approx. 2 minutes.

3)      Add mango and cook until softened.

4)      Pour in ketchup, orange and lemon juices, vinegar, bourbon and brown sugar. Stir to combine.

5)      Bring mixture to a simmer and cook until thick, approx. 30 min.

6)      Puree and strain sauce. Set aside.

7)      Place salmon on a greased cookie sheet and spoon sauce over salmon.

8)      Bake in oven approx. 15-20 min until internal temp is about 150 degrees.  Baste salmon every 7-10 min during baking.

To plate:

We served ours on top spears of asparagus that were baked after being tossed in lemon juice, salt and pepper and tomato quarters with oregano.

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs

PORK PAPRIKASH WITH NOODLES

Serves: 2
Prep Time: 15 min
Cook Time: 20 Min
Est. WW pts:

2 tablespoons extra virgin olive oil
2 thin filets of pork tenderloin,
1 tablespoon flour
2 pinches salt
2 pinches fresh-ground black pepper
1/8 onion, cut into thin slices
1 small green or red bell pepper, cut into thin strips
1 1/2 teaspoons paprika
1/2 cups canned low-sodium chicken broth or homemade stock
1/8 cup sour cream
1 cup cooked fusilli (or your favorite noodles)

-Rice can be substituted for noodles. 1 for 1 exchange

Prep

1.      Cut pork into 1/2-inch cubes.

2.      Slice pepper and onion in to thin strips.

Cooking

1.      In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, pinch of salt, and pinch of the black pepper. Add the pork to the pot and brown for about 2 minutes. Remove.

2.      Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 4 minutes.

3.      Stir in the remaining pinch of teaspoons salt, pinch of black pepper, and the paprika. Cook, stirring, for 30 seconds.

4.      Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is done and broth has reduced, 8 to 10 minutes.

5.      Reduce the heat to very low and whisk in the sour cream. Remove.

6.      Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, about 7 minutes. Drain.

Plate

1.      Remove 1/4 cup of the sauce from the stew and toss with the noodles.

2.      Serve the stew over the noodles.

 Wine, women and food give gladness to the heart.

Caramel Pepper Salmon with Mango salsa on a bed of Romaine Salad with Lemon-lime dijon vinegarette.

Serves:  2

Prep Time:  30 min
Cook Time: 15 Min
Est. WW pts: 

Salmon - Two 4oz fillets
Olive oil - 1 Tbsp
Romaine lettuce

CARAMEL FOR SALMON

Butter -1 Tbsp

Brown Sugar - 1/4 cup

Cracked Pepper 2 tsp

Salt - pinch

White Vinegar - 1/2 cup

Minced Garlic - 1 clove

Minced Onion - 1/4 cup

MANGO SALSA

2 Tbsp. cilantro (Chiffonade)

1/4 cup each
   Med tomato

   Med mango

   Onion, yellow or white (red if you want more color)

   Red bell pepper

LEMON LIME VINEGARETTE

Dried tarragon - pinch

Celery salt - pinch

Lime - 1/2 squeezed

Lemon - 1/2 squeezed

Dijon (or Stone Ground) Mustard - 1 Tbsp

Sugar - 2 tsp

Prep:

1. Preheat oven to 350 degrees.
2. Clean and scale salmon fillets.
3. Dice tomato, onion, bell pepper and mango; combine in a bowl with cilantro. Refrigerate.
4. Squeeze ½ lemon and lime in to a bowl, stir in sugar, tarragon, celery salt and Dijon mustard.  Whisk. Refrigerate

Cooking

1. In a saucepan, combine caramel ingredients and simmer until sauce has reduced by half. Remove from heat and allow sauce to cool until thickened. 
2. Place Salmon on a baking tray. Sprinkle with cracked pepper.Spoon liberally with caramel sauce. 
3. Bake at 350 degrees 10 to 12 minutes until center reaches 165 degrees.

To plate:

1. Chop romaine lettuce to create a small bed of salad. Spoon on 1 to 2 Tbsp. of dressing to taste.
2. Place salmon partially on lettuce and top with salsa.

Salmon are like men: too soft a life is not good for them. 


~ James de Coquet