Teriyaki Salmon

4 salmon fillets, skin on

¼ cup teriyaki sauce

3 tbs hoisin sauce

3 tbs raw honey

1 orange (juice and zest)

4 scallions chopped

2 tbs butter

3 tbs olive oil

Green beans

Mash potato

Season salmon with salt and pepper for both side.

In a bowl combine teriyaki sauce, hoisin sauce, scallions, honey, orange zest. Set aside

In a non-stick fry pan over medium heat with olive oil, fry the salmon skin side up for 3 - 5 minutes depending on thickness of salmon. Remove from pan. Add the teriyaki sauce mixture.

Return the salmon to the fry pan and cook for 1 - 2 minutes per side. Remove the fish. Add the butter and cook for one more minute.

Glazed Carrots

2 carrots

1 tbs butter

2 tbs honey

Salt and black pepper to taste

1. Peel the carrots. Cut them in fine julienne.

2. Place the carrots in a saute pan and pour water to cover. Bring to a boil and simmer until carrots are tender (about 7 minutes). When carrots are done, drain water from the saute pan. Add the butter and honey. Simmer for approximately 5 more minutes.

Sprinkle salt, fresh chopped parsley and pepper to taste.

Potatoe Bites

5 russet potatoes in slices

6 slices cooked bacon crumble

1 cup sour cream

2 cups shredded sharp cheddar cheese

Sal and pepper to taste

Paprika or cayenne pepper

Olive oil

Fresh chopped chives to garnish or scallions

1. Preheat oven to 350° F.

2. In a bowl combine the potatoes with olive oil, salt, pepper, paprika. Toss until well coated.

3. Arrange the potatoes in a single layer in a baking sheet. Bake for about 45 minutes.

4. Remove from the oven and top each slices with cheese and bacon. Place back in the oven until cheese melted. Remove from oven. Spoon sour cream to each potato slices on top. Garnish with chopped chives or chopped scallions.