It’s been a dizzying week, so I almost forgot is was Thursday.  I’m hoping for a much quieter Friday and relaxing weekend.  Anyone have any exciting plans?  I’ll be gardening, cycling and vegging out to DVDs and a good book.  Pretty typical for me, not much excitement here.  Some nice flavors tonight, a spicy sweet salmon with a tangy salsa served with rice.  If you’re lucky enough to have a crop of fresh peas, well it gets even better.

On the board tonight:

1. Caramelized Salmon
2. Citrus Salsa
3. Rice
4. Buttered Peas
5. Pears

Caramelized Salmon

• 4-6 oz Salmon fillets
• 2 tbsp honey
• 2 tsp orange zest
• ½ tsp crushed red pepper flakes
• ½ tsp salt
• ¼ tsp pepper

large bowl

In bowl, warm honey until completely melted. Stir in zest, pepper flakes, salt & pepper. Dip the flesh side (not skin side) of each fillet in honey mixture, coating them. Broil (set rack at second level from the top) or grill (use a grilling pan or foil with vegetable spray – salmon tends to stick) flesh side up, for approximately 5 minutes, until fish flakes easily.

Citrus Salsa

• 8 oz crushed pineapple
• 2 tsp orange zest
• 2 oranges, peeled, sectioned & chopped
• 3 green onions, chopped
• 1 jalapeno, finely chopped
• 2 tbsp chopped fresh cilantro
• 2 tsp limejuice

large bowl

Drain pineapple and reserve ¼ cup of juice for salsa. Combine pineapple, juice and remaining ingredients, toss well and refrigerate until served.

Menu serves 4

Shopping List:

• 4 (6 oz) Salmon fillets
• 8 oz crushed pineapple
• 2 oranges
• 3 green onions
• 1 jalapeno
• Fresh cilantro
• 16 oz peas
• 4 pears

Also: limejuice, honey, orange zest, crushed red pepper flakes, salt, pepper, butter