Just4Life

Cedar Plank Salmon with Grilled Asparagus Ingredients. - 2 Atlantic Salmon fillet, skin removed.... - 2 servings Asparagus, sauteed - 1 tbsp. Garlic, minced (marinade) - 1/4 cup Soya sauce (marinade) - 1/4 cup Maple Syrup (marinade) - Balsamic reduction (store bought or homemade) Instructions. 1. Soak cedar planks in cold water and allow it to soak for 2-4 hours. 2. Place salmon fillet in bowl, cover with garlic, soya and maple syrup. 3. Turn on BBQ, heating up one side to high, and the other side to the lowest. 4. Place salmon onto cedar plank, and place on the low heat side of the BBQ, close the lid, and monitor for the next 10 minutes. Try to only open the lid when needed, you don't want to let all that great smoke get out. 5. Cut the white, woody bottoms off of the asparagus. Toss the tops with olive oil, salt and pepper and set aside. When the color of salmon has changed, and it is slightly firm to the touch, remove from heat. 6. Grill asparagus over medium/high heat for about 1-2 minutes, or until charred. 7. Use the balsamic reduction to put a swirl or zigzag on the plate. Stack salmon on top, followed by asparagus and serve.

Red Pepper Coulis Ingredients. - 40mL Olive oil... - 4 Garlic cloves, minced - 1 Onion, medium sized, diced - 5 Red peppers, diced - 1 cup (or more) your favorite White wine, cooked "au sec". (cooked until all the alcohol is evaporated, and it is "nearly dry") - 750mL Chicken stock - Salt, to taste - Chives or green onion, garnish Instructions. 1. Dice onion, red pepper and garlic. Keep separate. 2. Heat a deep stock pot over medium/high, add olive oil. Cook garlic for 30 seconds, as it burns very quick. Add onion. Cook until the onion looses color. 3. Add diced red pepper to the pot, and cook red pepper for 2-3 minutes. 4. Add wine and cook until au sec - almost dry. 5. Once au sec, add chicken stock. Bring to a boil, and then simmer for 20-30 minutes. 6. Transfer into a bar blender, or use an immersion blender to make it silky smooth. Pass through a fine sieve. 7. Ladle into deep bowl, drizzle with extra virgin olive oil and top with chopped chives or green onion.

Basil Pesto with Honey Garlic Sausage. Ingredients. - 60g Basil, fresh. About 1 bunch.... - 30g Pine nuts, toasted until brown. - 60g Parmesan cheese, fresh, grated. - 3-4 Garlic cloves. - 1 tbsp. Lime juice, to taste. - 100mL Olive Oil - Black Pepper, if you choose. - Spiral Pasta, cooked in salted water, al-dente. - Honey Garlic Sausage, fresh (or your favorite sausage) Instructions. 1. Bring pot of salted water to boil, add pasta and cook until al-dente. Strain, and reserve a small cup of starchy pasta water to thicken pasta, if needed. 2. In a dry, short edged frying pan, toast pine nuts until brown - moving and shaking the pan often, as they turn from brown to black very quickly. 3. Combine basil, parmesan cheese, toasted pine nuts, garlic and lime juice into food processor. Pulse. 4. While pulsing, steadily pour in olive oil until you have reached desired consistency. (it shouldn't be too coarse, but it shouldn't be silky smooth, somewhere in between is perfect) 5. Fry sausage in medium-high pan. Once browned on all sides, slice sausage lengthwise to caramelize the inside as well. 6. Combine basil pesto with cooked pasta, and if needed, adjust consistency by pouring some of the starchy pasta water into the mix, slowly. About a tablespoon at a time. (it might not even need much starchy water, this is just to be safe) 7. Plate and enjoy!

All sorts of deliciousness.