INGREDIENTS

• 1½ lb. sockeye salmon; cut into 4-oz. portions
• 1 lb. whole wheat pasta
• 2 Tbs. butter
• 1 medium onion; diced
• ½ cup dry white wine
• ¼ tspn. saffron
• 1 tspn. mustard
• 4 oz. mascarpone cheese
• ¼ cup sundried tomatoes
• Parsley; for garnish
• 2 Tbs. olive oil
• Salt and pepper; to taste

INSTRUCTIONS

Put a large pot of well salted water to a boil and cook pasta. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until translucent. Add the wine and saffron, stir in the mustard and mascarpone. Cook to thicken a bit. Add the sundried tomatoes. Taste for seasoning—add salt and pepper as needed. When the pasta is al dente, add it to the the cream sauce and stir to combine. Heat a large iron skillet over high heat and add the olive oil. Season the salmon fillets with salt and pepper and place them in the skillet, skin side down. Cook for 5 minutes on each side, or until cooked through. Serve salmon over the pasta and garnish with chopped parsley.

INGREDIENTS

• 2 salmon fillets
• 4 dill sprigs
• 5–6 sage leaves
• 1 Tbs. butter
• 2 Tbs. ginger; chopped
• 2 Tbs. garlic; chopped
• 1 Tbs. whole black peppercorns
• 1½ cups white wine
• 1 cup barbecue sauce
• 2 Tbs. dijon mustard
• Salt & pepper; to taste

INSTRUCTIONS

Start by patting your salmon fillets with salt and pepper. In a large skillet, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic, ginger and cook until fragrant. Add in the wine, ½ cup of the barbecue sauce, 2 sprigs of the dill, sage leaves, and the peppercorns. Stir everything together and bring it to a boil. Then add the salmon fillets. If the liquid is too low, add a bit more wine. Return to a boil, then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout. Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks. Chop your remaining dill to about 1 Tbs. and add it to the skillet. Add in the dijon mustard, the remaining barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated. Serve the salmon with your veggie side and spoon the sauce generously over it.

INGREDIENTS

• 3 blood oranges
• ½ grapefruit
• 1 tangerine
• 1 jalapeño; seeded & chopped
• 2 Tbs. cilantro; chopped
• 1 shallot; finely chopped
• 4 endive leaves; chopped
• ½ a lime; juiced
• 1 cup shelled pistachios
• ½ cup Panko bread crumbs
• 1 Tbs. Dijon mustard
• 4 tilapia fillets
• Salt & pepper; to taste
• 1-2 Tbs. olive oil

INSTRUCTIONS

Zest the blood oranges. Set zest aside in a small bowl and peel and segment the oranges, grapefruit, and tangerine. Collect extra juice from the citrus and add to the zest. Mix together the citrus segments with jalapeño, shallot, cilantro, endive, and lime juice. Season to taste with salt. Refrigerate until ready to serve. Combine nuts and panko in a food processor and buzz until finely chopped and well blended. Combine zest, juice, and 1 Tbs. Dijon mustard in a shallow dish. Put nut mixture in a second dish. Season each piece of tilapia with salt and pepper. Dip in the citrus/mustard mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook. Pre-heat oven to 400°F. Heat olive oil in a large fry pan (preferably oven safe). Fry each piece of fish for 2–3 minutes on each side (until nuts start to brown) and transfer to oven. Cook 5–10 minutes longer, or until fish easily flakes with a fork. Top with citrus salsa.

INGREDIENTS

• 1 yellow pepper
• 1 orange pepper
• Mushrooms
• Olive oil
• Rainbow trout fillets
• Salt and black pepper
• Flour
• Butter
• 1 shallot; chopped
• ½ cup lemon juice
• 1 Tbs. dijon mustard
• 2 Tbs. balsamic vinegar
• ½ cup olive oil & canola oil (together)

INSTRUCTIONS

Heat the olive oil in a skillet on medium-high. Cook the peppers and mushrooms until they’re to your liking. Add salt and pepper to taste. Set aside. Season trout with salt and pepper then lightly coat with flour. Heat the oil and butter on high heat. Place the trout meat first and cook until golden brown, about 2-3 minutes. Carefully flip and cook for an additional 2-3 minutes. Serve on top of the veggies. For vinaigrette, add shallot, vinegar, mustard, and lemon juice to a blender. Blend for 30 seconds, then add oil. Add salt and pepper to taste then blend again. Serve with veggies and trout.

INGREDIENTS

• 1 cup marsala wine
• 1 tspn. garlic; minced
• ½ tspn. oregano
• ½ tspn. basil
• 1 Tbs. dijon mustard
• ¼ cup mushrooms; sliced
• ¼ cup red onions; diced
• ¼ cup green onions; diced
• 1½ cups heavy cream
• ½ tspn. fish base; optional
• ½ cup molasses
• ½ cup salad oil
• 1 tspn. garlic; minced
• 4, 4-6 oz. blue marlin steaks
• ½ cup honey
• ½ cup salad oil
• 1 tspn. garlic; minced
• Juice from 1 lemon

INSTRUCTIONS

Combine all ingredients and cook on medium heat until mixture is reduced by half. Sauce should coat the back of a spoon. Marinate fish for 30 minutes, drain to remove excess marinade and broil fish. Cook until fish starts to flake, approximately 15 minutes.