Go TJ’s Quinoa!

Ingredients:

• Salmon (Yes, again)
• Lots of asparagus
• 2-3 Yellow Onions
• Pine nuts (enough to cover a small pan for toasting)
• Yellow bell pepper sliced (remnants ok)
• Roasted Red Pepper: Been sitting in bottom fridge a little too long
• RFCS
• Golden Raisins
• Quinoa
• Grip of Basil
• Garlic
• Olive Oil
• S & P (but not enough for N.)

The Mash-up:

Fry up garlic and onions in Olive oil.

Add 2:1 Quinoa:Water and yellow raisins (sultanas) to a pot, bring to a boil & simmer until water is gone.

Cover salmon fillets with Olive Oil, S & P.

Cover Asparagus with OO, S&P

Turn on Grill, rage for a few minutes on high to cook off any remaining onions from the last time you grilled.

Roast Red as you know how.

Throw Salmon on Grill skin side down ~15min on med. indirect heat

Throw Asparagus on grill direct heat for a couple of minutes…watch flames…remove burnt asparagus.

Toss pine nuts into pan on low heat…toast.

Toss together basil,  bell peppers, toasted pine nuts with sauteed onions and garlic.  Leave heat on low to wilt the basil, then add grilled asparagus.

Plate up, and enjoy!

Ingredients:

• A few salmon fillets (frozen is even OK)
• Yellow onion, sliced
• Sticks of butter (for frying)
• Celery, sliced
• Penne Pasta
• Heavy cream
• Real Fucking Chicken Stock
• 2008 Sauvignon Blanc
• Fresh Dill
• Feta
• S & P (That’s Salt & Pepper, duh!)

The Mashup:

Fry Onion and celery in butter until soft and onions turn a little brown. Add RF-Chicken-Stock and deglaze with white wine. Let simmer during shower. Slice lime open beer…

Fix up your pasta to your liking (a bit crunchy)

Fry Salmon in butter skin side down. Top with Dill, S&P, and Feta. Flip. Remove skin set aside (do not discard!). Flip salmon. Total cooking time of Salmon ~10min.

Return salmon skins to fry until crunchy.

Add Salmon to sauce, simmer ~5min.

Plate it up and enjoy.