Enjoy these Salmon Fillets with the Lime Hollandaise and the Flash Roasted Cherry Tomatoes recipes that follow.

Ingredients

• 6 salmon fillets – about 5 oz. Each
• ¼ cup finely chopped Italian parsley
• ¼ cup lightly toasted pine nuts
• Zest of 1 lemon – finely grated
• 10 – 12 pitted black kalamata olives – chopped
• Juice of 1 lemon
• Salt and pepper

Directions

1. Line a baking sheet with parchment paper. Lay salmon fillets on top about 2 inches apart. Using a sharp knife make a slit into the top of each salmon fillet – about ¼ inch deep and running the full length of the fillet.
2. Mix together the parsley, nuts, zest, olives. Stuff about 1 tablespoon of the stuffing into the cuts on the salmon fillets. Sprinkle with the lemon juice, salt and pepper.
3. Bake in a preheated 400’ oven for 7 –8 minutes. Serve immediately with lime hollandaise and flash roasted tomatoes.

Ingredients

• 3 fresh egg yolks
• 2 tablespoons lime juice
• ½ teaspoon salt
• Several grinds fresh black pepper
• ½ cup (1 cube) melted butter

Directions

1. Melt butter in a microwave or on the stovetop.
2. Place egg yolks, lime juice, salt and pepper in a blender or food processor.
3. Blend or process several times to mix.
4. Slowly pour melted, hot butter into the feed tube of the blender or food processor with machine running. Serve immediately.

Ingredients

• 20–24 cherry tomatoes (on the vine if possible)

Directions

1. Place tomatoes onto a baking sheet and bake at 400’ 3 –4 minutes – or until tomatoes just begin to soften. Serve along side salmon fillets.

Serves 6
Serve as a main course meat dish or build you or own burritos.
Offer lots of condiments: chopped cilantro, shredded cheese, chopped tomatoes, red onion, sour cream and diced avocados.

Ingredients

• 1 ½ pounds pork loin, trimmed of all visible fat and cut into 2 inch cubes
• 1 cup chicken stock
• 12 fresh whole tomatillos
• 4 fresh Anaheim green chilies
• 1 medium jalapeno, seeds removed and cut into chunks
• ½ bunch fresh cilantro, washed and dried
• 3 cloves garlic
• 1 medium yellow onion
• 1 ½ teaspoon cumin
• 1 teaspoon each salt & pepper
• Flour for dredging pork
• 2-3 T. olive oil

Directions

1. Pre-heat oven to 350’
2. Over an open flame or under the broiler blacken the chilies and the jalapeno on all sides. Remove from heat and place in a paper bag – let peppers sit until cooled. Arrange tomatillas on a cookie sheet (leave husks on). Place in a pre-heated 400’ oven and cook 15 – 20 minutes. Husk will brown. Remove from oven and let cool.
3. Heat olive oil in a large Dutch oven over medium heat. Roll cubed pork in flour and shake off excess. Brown 6 – 7 pieces of pork at a time – brown on all sides. Remove the browned pieces from pan and set on a plate and continue browning the rest of the pork adding a little more oil if necessary.
4. Reduce heat to low. Add chicken stock to pan and deglaze. (Scrap the bottom of the pan to pick up all the browned bits).
5. Remove peppers from paper bag and remove the blacken skins with a sharp knife. Spilt peppers and remove all seeds.
6. In a food processor or blender add the tomatillos, jalapeno, chilies, onion, cilantro, garlic and seasonings. Blend until smooth. Pour into the pan with chicken stock.
7. Return meat to pan. Cover and bake 1 hour and 15 minutes or until pork is fork tender.

Ingredients

• 1-½ cups chicken stock
• 3 large leeks, cleaned and sliced thinly (white parts only)
• 5 cloves garlic, sliced thinly
• Salt and fresh ground pepper
• 1 T. olive oil
• 1 ½ pounds baking potatoes, peeled (about 5 medium potatoes)
• ½ cup Parmesan cheese
• 2 T. finely shopped parsley

Directions

1. In a medium skillet combing ½ cup of stock and the leeks and simmer until tender – about 5 minutes. Add the garlic and simmer until most of the liquid had evaporated. Add salt and pepper and set aside.
2. Lightly brush a stoneware-baking dish with olive oil. Thinly slice the potatoes and layer 1/3 of them on the bottom of the dish. Sprinkle with salt and pepper and half of the leeks. Make another layer of potatoes, salt and pepper and the remaining leeks. Top with final layer of potatoes and pour the remaining stock over all.
3. Cover and bake in a pre-heated 375’ oven for 40 minutes. Un-cover and sprinkle with cheese bake uncovered until golden and crisp – about 15 minutes. Sprinkle with parsley before serving.