If you’re looking for a great new recipe to try in your home, be sure to check this one out from Diva Chef Elise Wims!
Pineapple Glazed Salmon
- 1.25 cup(s) pineapple juice
- 2 tablespoon(s) low-sodium soy sauce
- .25 cup(s) dry sherry
- 1 teaspoon(s) light brown sugar
- 2 tablespoon(s) miso
- 4 (6-ounce) skinless salmon fillets
- .25 teaspoon(s) fresh-ground black pepper
1. Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque — about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown — 2 to 3 minutes. Serve immediately.
Roasted Garlic Soup
Oven temp 350
- 2 large garlic heads, whole, unpeeled
- 1 clove(s) garlic, minced
- 3 tablespoon
- (s) olive oil
- 2 bay leaves
- 1 tablespoon(s) unsalted butter
- 2 cup(s) onion, minced
- 1 cup(s) carrots, minced
- 1 large (1 1/4 cups) potato, peeled and cubed
- 4 cup(s) chicken stock
- .5 cup(s) dry white wine
- 1 teaspoon(s) salt
- .5 teaspoon(s) fresh-ground pepper
- .25 cup(s) heavy cream
1. Roast the garlic: Preheat oven to 350 degrees F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent–about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finish the soup: Using a blender, purée the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.