Honey Mustard Salmon

Put mustard, honey, thyme and bouillon in sauce pan and warm. Place salmon in oven proof pan, paint top of filets with mixture. Gently add enough court bouillon to sides of filets to cover 2/3 of filets, be careful not to wash off mixture. Place under broiler until golden brown, remove and place on stove top, add more bouillon to 2/3 level again. Poach slowly until done. Should take a few minutes, depending on the thickness of filets.

Optional: Reduce pan juices by half, add 1 TB butter and pour over filets.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Roasted Pineapple

Cut bottom and top 1/2 off pineapple. Remove outer skin using a bread knife. Quarter the pineapple, cutting the hard cores off the centers. Heat an ovenproof pan on the stovetop until hot. Place the pineapple in the pan, caramelizing each side, turning when dark brown but not burnt. about 4 minutes per side.

Preheat oven to 350 degrees. Place pan with pineapple in over and roast for 20 minutes. Remove from pan and cut into 1/2 thick slices.

Optional: Deglaze the pan with .25 cup of white wine, add 2 Tb butter, .25 cup of brown sugar and 5 oz of heavy cream. Stir, cook on low until thickened. Serve either over the pineapple or on the side.

• Meal Plans
  

• Quick Meals Planner
• Special Occasion Planner
• Create a Meal Plan
• View My Meal Plans

  Add to Meal Plan Box

Print This Meal Plan