Photo by T. Mike Fletcher
Salmon
1/4 cup ketchup
1/4 cup honey
2 tablespoons coarse-grained mustard
2 tablespoons fresh jalapeno chili, seeded and finely chopped
1/2 cup rice vinegar or 1/2 cup cider vinegar
1/4 teaspoon cayenne
1 1/2 tablespoon brown sugar
1 1/2 teaspoon curry powder
3/4 teaspoon sweet paprika
1 1/2 teaspoon soy sauce
1 1/2 teaspoon garlic, minced
1 1/2 teaspoon vegetable oil
1/2 teaspoon worchestershire sauce
1/4 teaspoon black pepper
1 1/2 teaspoons finely chopped shallots
4 6-ounce salmon fillets
Stir all but the fillets together. Remove the portion of the marinade to be used as the glaze and refrigerate. Pour remaining over salmon and marinate overnight in refrigerator. Remove filets from marinade and grill over hot coals. Alternately, preheat an oven to 350 degrees and roast the salmon for 10 to 15 minutes until done. The time for grilling or roasting is based on the thickness of the salmon. For every 1-inch of thickness, the fish will require 10 minutes total cooking by any method. If the tail of the filet is thin, tuck it under to make it evenly thick. Glaze the salmon with the sauce that was held out just the last few minutes. Serve remaining glaze on the side for those wishing more.
Braised Red Peppers, Carrots, and Fennel
1 medium red pepper
1 large or 2 small fennel bulbs
1 3-ounce package petit carrots (in the produce section)
2 tablespoons butter
1/2 cup water
1/3 cup white wine
3 tablespoons frozen apple juice concentrate
Cut the pepper in half and remove the seeds and white ribs. Cut into ¼-inch slices legnthwise. Cut the top off the fennel where the bulb starts. Cut the bottom off. Slice the fennel ¼-inch thick top to bottom. Lay the slices out and cut the core out of any pieces in which it exists.
Melt the butter in a sauté pan. Add the remaining ingredients including the vegetables. Bring to a boil, reduce the heat, cover and cook until the vegetables are three fourths of the way done to your taste. Remove the cover, raise the heat and reduce the liquid until almost gone.
Pineapple
1 pineapple
If using a whole pineapple, cut the top and bottom off then trim the sides off. Slice the pineapple about 3/4 inch thick. Using a small round cutter, remove the core in each slice. Either grill or roast the pineapple along with the salmon.
By Helen Fletcher, The Ardent Cook
