Maple Mustard Salmon

Maple Mustard Salmon

Salmon fillets for four
2/3 cup melted butter
1/2 tablespoon dried dill
1/2 cup Vermont maple syrup*
1/4 cup Dijon style mustard

Blend ingredients over low heat until melted together.
Grlll or broil salmon, basting and turning until flaky.

*Grade A works better in this recipe then Grade B.

Paella

Ingredients (serves 4)

250g chorizo sausage
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 5cm (2in) pieces.
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum (pepper) finely diced
1 teaspoon turmeric
1-1/2 teaspoons ground cumin
1-1/2 cups long grain white rice
400g can chopped Italian tomatoes
2 cups chicken stock
1 cup frozen peas
1/2 cup flat-leaf parsley leaves, roughly chopped

This is what you do:

1. Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm (1/4 inch) thick slices.
2. Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum (pepper). Cook, stirring, for 2 to 3 minutes or until soft.
3. Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.
4. Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve
   

Mango Salsa

Mango Salsa

Ingredients:
2 Mango – peeled and chopped in small chunks
1 medium to large avocado – chopped in small chunks
1 ½ tbsp. cilantro
1 sm. can (4 oz.) chopped green chile
1 cup chopped tomato
1 cup chopped green onions
2 tbsp. lime juice
2 tbsp. lemon juice
1 pinch of salt

Optional ingredients:
1-2 tbsp. tequila
½ – 1 tbsp. chopped jalapeno (less or more according to tastes)

Instructions:
Simply mix all ingredients together in a medium-sized bowl.

Refrigerate one hour before serving.