Poached Salmon

We purchased salmon and some other fish from a company called SeaBear.  I found this recipe on their website.  The salmon we purchased was Wild Alaskan Coho salmon, coho salmon has a meaty texture and has wonderful flavor, not to mention is high in omega 3.  (Based on a 2ox serving it contains 83 calories, 12 grams of protein, 3 grams of fat, 26 milligrams of sodium, 25 milligrams of cholesterol and 623 milligrams of Omega3)

Poached Salmon in Orange, Honey and Wine
Grated rind of 1 orange
juice of 1 orange
1/2 cup honey
1/4 cup dry white wine (I used a 2008 Sauvignon Blanc from Marlborough region of New Zealand, from Nobilo Icon - which is what we served along with the salmon)
salmon filets
Combine rind, juice, honey and wine in a large frying pan over medium heat and bring to a boil, stirring constantly.  Add salmon and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes.  Remove fish with slotted spoon, drain on paper towels, keep warm.  Bring poaching liquid to a boil over high hear and cook until slightly reduced and thickened.  Spoon a small amount over fish and serve.

The fish was served with a Teriyaki rice.  The rice was a packet that I bought from my local woman's club.  They did rice packets to help with the Tsunami relief in Japan.  The rice packet contained rice, brown sugar, garlic powder, ginger, teriyaki sauce, and chicken broth.  Also included was a side salad.

Lemon-Honey Crème Brûlée

I have been dying to make this dessert and finally broke down and made it.  It was a lot easier to make than I thought.  It is a little time consuming but with a dessert like this you certainly don't want to rush it.  I was intrigued by the lemon.  I think lemon can be really fresh as a dessert and thought this would be great, I was right.

The recipe comes from the cookbook The Grassfed Gourmet, page 230.  I can't share the recipe with you because I don't have permission from the author.  I would highly recommend this cookbook to everyone.

What I really like about this recipe is its adaptability.  The next time I make this dessert I will be changing it and making something totally my own and when I do I will post the recipe.   So check back with me at a later date.