Mango/Peach Salsa- Serves 6
1 Mango- chopped
1/2 jar peach jam or 3 canned peaches- chopped
1/4 C. orange juice or juice from canned peaches
1/2 sweet onion- finely chopped
1/2 jalapeno- finely chopped
1/2 green pepper- finely chopped
1/2 C. chopped fresh cilantro
Place mango, peaches, onion, jalapeno and green pepper in a small saucepan. Gently simmer 10-15 mins. Cool. Mix chopped cilantro into salsa.
Cranberry Rice Pilaf- Serves 6
1 1/2 C. Wild Rice Pilaf
3 C. Chicken Broth
1 tsp. sea salt
1/2 finely chopped onion
1 C, dried cranberries
1/2 C. orange juice
Combine rice and broth in a med. saucepan. Bring to a boil, reduce heat and simmer gently until most of the broth is absorbed. Add orange juice and cranberries and finish cooking. Fluff with a fork.
8-10 large strawberries
purple onion sliced thin (optional)
Feta or Farmer's cheese crumbled
Brianna's Blush Wine Vinagrette Dressing (yes, that is the brand name!) :)
Slice strawberries and place on top of greens. Dress with vinagrette. Sprinkle cheese on salad.
Soak cedar planks for at least 2 hours prior to grilling
Place salmon, skin side down on plank. Sprinkle Creole Seasoning over salmon Grill until center of salmon steaks feels firm to the touch. Usually takes at least 20 minutes with grill at 400-500. Do NOT over cook salmon! (very common mistake when grilling/cooking fish) If you find it is still pink in the center you can microwave each serving for 45 seconds to finish)
This meal will feed 6 adults. Enjoy!