Seared Salmon with Sugar Glazed Blood Orange

Seared Salmon with Sugar Glazed Blood Oranges
Serves 2

1 lb Salmon-cut into 2 pieces, skinned removed
1 tsp Sugar
1/4 tsp Paprika
1/4 tsp Chili Powder
1 Blood Orange-thick slices

Salt, Pepper and Olive oil or cooking spray as needed

Preheat oven to 375. In small bowl mix sugar, paprika and chili powder and sprinkle on the orange slices. Season salmon with salt and pepper. Heat saute pan with cooking spray or olive oil on medium to high heat. Sear salmon on one side until nice crust forms, approximately 3-5 minutes. Remove from heat, turn salmon seared side up and place sugared oranges on top. Place in preheated oven for 8-12 minutes, until salmon is cooked to desired doneness and sugar has caramelized on oranges. You may turn the boiler on for a few minutes to really get a nice caramlized top. Enjoy!

Plum Glazed Salmon with Gingered Rice Pilaf Cake

Plum Glazed Salmon
Serves 2

1lb Salmon-skin removed, cut into 2 pieces
1 Plum-peeled and diced
1 Tbsp Szechaun Sauce
1 tsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1/4 tsp Salt
1/8 tsp Pepper or to taste
Splash of water

Preheat oven to 350. Heat a small saute pan over medium heat. Spray with Pam and add plums. Cook for about 3 minutes or until the plums breakdown. Add sauces and cook another 3 minutes. Taste and adjust with salt and pepper. In a separate saute pan, heat a splash of olive oil over medium-high heat. Sprinkle salmon with salt and pepper and place in pan. Sear salmon for 5 minutes. Using a spatula, flip salmon and cook for an additional 7 minutes. Spoon some of the glaze onto the salmon and cook in the oven for 5 minutes. Reserve the rest of the plum sauce until fish is done. Add a splash of water to sauce and heat. When you plate your fish pour additional sauce over it. Sprinkle with sesame seeds.

Gingered Rice Pilaf CakesMakes 4-6

1/8 Cup Yellow Onion-diced
1/8 Cup or 6 Baby Carrots-diced
1 Stalk Celery-diced
1 Tbsp Ginger-chopped
1 Cup Brown or White Jasmine Rice
2 1/2 Cups Chicken Broth
1 Tbsp Cilantro-chopped
1 Tbsp Mint-chopped
1/2 tsp Salt
1/4 tsp Pepper
1 Egg
1/2 Cup Breadcrumbs

Heat a stock pot on medium with a splash of olive oil or Pam. Add onion, carrot, celery and ginger and saute for 5 minutes. Add rice, stir and add chicken broth. Bring to a boil, cover and reduce heat to low. If using brown rice it will take between 45-50 minutes, white will take about 20 minutes. When done, remove from the heat and add cilantro, mint, salt and pepper. Stir and let cool for 10 minutes. Add egg and mix together. Form 4-6 cakes and dredge in breadcrumbs. In a saute pan heat a small amount of olive and add cakes. Brown on one side for 3-5 minutes and then on the other for the same. Pop in oven for about 5 minutes and serve.