Maple glazed salmon with

Maple Glazed Salmon with Pineapple Salsa

Ingredients
· 4 (6-ounce) salmon fillets

Marinade :
· 1 tablespoon maple syrup
· 1 tablespoon teriyaki sauce
· 1 tablespoon pineapple juice
· 1 teaspoon minced fresh ginger
· 1 clove garlic, mashed
· Pineapple Salsa, recipe follows


Directions

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.


Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Salmon with Shiitake and Red Wine Sauce

Salmon with Shitake and Red Wine Sauce

 5 tablespoons unsalted butter
 1 large onion, coarsely chopped (about 1 1/2 cups)
 2 cups dry red wine
 2 cups beef stock, preferably homemade
 8 thyme sprigs
 Salt and freshly ground pepper
 1 cup wild rice, rinsed
 1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
 Four 6- to 7-ounce skinless salmon fillets

1. In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour and 15 minutes; strain into a clean saucepan. Season with salt and pepper, cover and keep hot.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes. Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.
3. Preheat the oven to 325°. In a medium skillet, melt the remaining 2 tablespoons of butter. Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.
4. Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center.
5. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.

Shrimp Scampi

Cooking spray
¼ cup vegetable or olive oil
1 T lemon juice
4 cloves crushed garlic
½ cup chopped fresh parsley
1 tsp salt
1 lb cooked shrimp
1 lemon, sliced or wedged


Preheat oven to 350 and spray pan

Mix oil, juice, garlic, parsley, and salt. Add shrimp and toss to coat.

Evenly distribute shrimp in pan and drizzle oil mixture over top

Bake for 5 minutes, turn shrimp. Bake 5 more minutes.

Garnish with lemon and serve