Recipes

Wild Salmon Cooked "En Papillote" with a Port Wine Glaze

Cook Time 15 - 20 min

Serves 2

2 Wild salmon fillets

1/2 Cp julienned onions

1/2 Cp julienned red bell peppers

1 Cp chopped bok choy

2 Tbl Adams Ginger Teriyaki Sear n Crust

2 Tbl Adams Reserve Port Wine Reduction (on sale $1 off)

2 Tbl Ottavio Reserve Balsamic Vinegar

2 Tbl Honey

Aluminum foil sheets

Pan spray

1. Combine Port wine reduction, balsamic vinegar and honey in a very small sauce pot. heat on med/low until thickened approx 10 min.

2. Lightly saute (high heat) onions, bell pepper and bok choy with olive oil in a pre-heated pan for approx 5 min until just starting to soften.

3. Spray aluminum foil sheets with non stick pan spray.

4. Place each salmon fillet in it's own piece of foil, season with Adams Ginger Teriyaki Seasoning then sauteed vegetables. Close foil by folding sides together and overlapping foil to seal. Roll up sides to completely seal.

5. Place foil on grill over med heat and cook 20 - 30 min.

6. Serve each person one "Salmon En Papillote" and drizzle with Port Wine Reduction Sauce.

Serve with couscous or wild rice pilaf, a nice salad, and some grilled pineapple or peaches with honey and vanilla ice cream over Angel Food cake.

Bon Appetit! Chef Will

www.heb.com