Bourbon Glazed Salmon with Savory Roasted Peppers

Growing up I never liked the taste of salmon, and I grew up in Alaska!  I think it took me until I was in my thirties to really acquire a taste for it and appreciate all the different ways it can be prepared. Now, I love it!  I have learned to grill, bake, and pan sear it.

Our local fish counter every now and then has their featured "Bourbon Glazed Salmon" for sale.  It has been marinated and ready to prepare. Try as I have, I cannot get them to give me their recipe for the bourbon glaze, which is out of this world..  I am still experimenting with it and trying to recreate the glaze, but until then, I'll just keep enjoying theirs.

These peppers are awesome on salmon and just about any other type of meat.  These have become a staple in our house and a quick accompaniment to any dinner.

Savory Roasted Peppers
Adapted from Kikkoman

3 large peppers (orange, yellow and/or red)
3 Tbls Kikkoman Less Sodium Soy Sauce
2 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbl finely chopped fresh oregano leaves (or 1/2 Tbl. dried if you don't have fresh)
1 clove garlic, peeled and pressed
1/4 cup crumbled feta cheese (optional), depending on what you are serving this with

Turn on oven to broil mode.  Cut peppers in quarters and arrange skin side up,

 in single layer on foil lined cookie sheet (sprayed with non-stick spray). 

 Broil 6 to 8 minutes or until skin is blackened.  

Turn peppers over and cook 5 minutes longer. 

 Remove from broiler; let stand on sheet 5 minutes.

Remove skin from peppers and cut into strips, set aside.

In a medium bowl, whisk together the soy sauce, balsamic vinegar, 

olive oil, oregano and garlic.

Add peppers to vinegar mixture, stirring to coat well.

Marinate 10 minutes, stirring occasionally.

Arrange marinated peppers over your favorite meat or fish.

(Sprinkle feta cheese over peppers if serving with steak or chicken)

One Year Ago: Two Ingredient Pumpkin Muffins
Two Years Ago:  Churchill Downs Signature Barbecue Shrimp

Every good chef should have a secret sauce, 

wouldn't you agree - here is mine!

Traeger Salmon and A Taste of Alaska Bacon Jam

You know those families that you always see every year on the Hallmark channel or at the movies during the holiday cinema time...the families that are all dressed up in their beautiful Ralph Lauren ensembles, carrying a carafe of hot cocoa and they are out getting their tree.  When they return home, the fireplace is going with their perfectly behaved golden retriever waiting for them and they decorate the most amazing Macy's store tree.  You know these families that I speak of?  As much as every Pinterest wife and mother would like to have that...yeah, that just never seems to happen for us.

This year was no different.  Now mind you we have tried every tree option out there - tree lots, home improvement store, the fake/pre-lit, grocery store supplied fresh stock and the ever memorable going into the actual forest to the allotted area and cutting down your own tree in the wind storm.

Our front entrance greeters.

This year after our Friday night family dinner date, we were overstuffed with enchiladas, tacos and salsa and decided to search out for out tree.  It was late, we were tired and some of us were getting cranky.  We did a drive by at our favorite grocery store and saw one special very tall tree still tied up.
We got out, gave it a once over and for $39.95 for an 8 foot fresh cut tree, I was willing to take a leap of faith that once we untied the tree, it would be perfect.  My tree searching instinct was right - the perfect Macy's tree (well in our minds it is anyway).  Now, if I could just get my dogs to behave, like the Hallmark channel movies.

This year's finished product.

This dinner is a perfect meal to serve your Ralph Lauren lined guests that you may have over this holiday season.  The bacon jam is from my friend Toni in Alaska.  You can find the recipe at A Taste Of Alaska.  Mine did not turn out as pretty as hers, but it was unbelievably delicious on our salmon.  We even served it round 2, later in the week with our mushroom and blue cheese burgers. YUM!!

A Taste of Alaska Bacon Jam

Easy Glazed Salmon Fillets

Adapted from Traeger Grills

1 side of salmon or 4 center-cut salmon fillets with skin on, each 6 to 8-ounces
Traeger Salmon Shake, or salt and freshly ground black pepper (or your favorite fish seasoning
1/2 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
Lemon wedges and fresh chopped dill for garnish (optional)

Round 1 - over mustard glazed salmon.

Season fillets with salt and pepper or seasoning and set aside. To make the glaze, combine the mayonnaise and mustard in a small bowl.  Stir in the lemon juice and dill.

Spread the flesh-side of the fillets with the glaze. (Keep the glazed side facing up).

**Grill or bake your fillets (skin side down) at 350 degrees for 25 to 30 minutes, or until the salmon is opaque and flakes easily with a fork.

Transfer to your plates and garnish with sliced lemons, chopped dill and bacon jam.

* Served over a rice pilaf.

Round 2 over burgers.

One Year Ago: Cranberry Bliss Bars

Simply Salmon with Shrimp Tortellini and Sunsets

As I have previously mentioned, we have the most unpredictable weather here in Colorado.  On any given day, you can go to work in cute strappy high-heel sandals and come home that day in boots and down parka.  You clearly need to be prepared every day for mother nature.

The great thing about this is the most beautiful sunrise and sunsets occur.  Rolling clouds come in and out with purple and orange skies.

Last night's sunset (after a high of 68 yesterday) was rolling in a new rain storm for us today.  For our no meat Friday, I pulled together this very flavorful dinner with minimal ingredients.

Salmon with Shrimp Tortellini

1 pound, peeled and deveined shrimp, tails off
2 salmon filets
2 Tbl, melted butter
lemon-pepper seasoning
1 tsp. crushed garlic
1 package, refrigerated cheese filled spinach tortellini (in deli case)
1 container, pre-made pesto (in deli case)
1/4 cup, heavy whipping cream
fresh parmesano reggiano

Preheat oven to 350.  Place salmon filets on foil lined cookie sheet and drizzle with melted butter and lemon/pepper seasoning.  Bake for 20 minutes, or until salmon is done and flaky.

While salmon is baking, cook tortellini according to package directions.

Saute shrimp on medium-high in butter and crushed garlic, until pink and a light golden crust has formed.

Warm pesto in saucepan.  When sauce is fully heated add heavy cream off heat.  Cut salmon in bite size pieces and serve over tortellilni with shrimp, pesto-cream sauce and fresh parmesano reggiano cheese.