Salmon Entrée:

Potatoes:

5-7 Each sweet potatoes

4T Butter melted

1T Parsley Fresh Chopped

1T Basil Fresh Chopped

.5T Thyme Fresh Chopped

.5T Garlic Fresh Minced

-          Toss raw potatoes in melted butter, garlic, fresh herbs, salt & pepper

-          Roast mixture on parchment lined baking tray for 20-30 minutes or until golden brown, in a 350-degree oven.

Fish:

2 7-8OZ Salmon Fillets skin on

-          In a hot sauté pan add oil and add fish fillets skin side up until the flesh is golden brown, turn fish over to crisp up the skin.

-          Remove fillets and set aside.

-          In the same sauté pan add roasted sweet potatoes, and 1T butter.

-          Over low to medium heat toss sweet potatoes to heat through and the butter melts to make a pan sauce. Adjust seasoning with salt pepper and lemon.

Veg:

Bacon Braised Collard Greens

5# Collard Greena, julienned

1# Bacon, Diced

.5C Shallot, minced

1# Butter

.5# Brown Sugar

.25C Lemon Juice

.25C Maple Syrup

2C Chicken Stock

-          In a large pot render the bacon in the butter.

-          Saute the shallot and garlic in the rendered fat and butter

-          Add the brown sugar and stir well, allow the sugar to carmalize for 5-10 minutes.

-          Add the lemon juice, maple syrup, and stock and reduce by half.

-          Add collard greens and cook until tender.

-          Season with salt and papper to taste.

-          Set aside.

Chow Chow

.5# Carrot, fine diced

.5# Celery fine diced

1.5# Corn kennels, fresh

.25# red pepper fine diced

.25# pablano pepper fine diced

1ea garlic clove minced

1ea jalepeno thin sliced

.25C white wine vinegar

.5T Kosher salt

.25T black pepper

.5C Extra virgin olive oil

-          mix all item together in a large bowl and let sit 24hours (or more).

To plate:

-          Place potatoes and collard greens in the center of the plate and top with fish fillet.

-          Top with chow chow.

-          enjoy