Blueberry Glazed Salmon

Ingredients

SERVINGS: 4

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced onions
• 1 garlic clove, grated
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped dried thyme plus additional for seasoning
• 1/2 cup fresh blueberries
• 1/4 cup no sugar blueberry jam
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets 
• 3 tablespoons thinly sliced fresh mint, divided.  I used dried.

Directions

Saute onions and garlic in  olive oil until soft.  Add blueberries, water, vinegar and jam.  Cook until beginning to thicken.  Place mixture in food processor and pulse until a thick semi smooth mixture.  Return to pan and keep warm.

Pan fry salmon in olive oil.  I salt and pepper one side of the fish.

Place a dollop of blueberry glaze over fish to serve.

ENJOY!

Not Quite Vegan Corn Chowder (Vegetarian)

1st Ingredients:

Creamed Corn

2-12oz bags frozen corn
1 block cream cheese (low fat)
1/4 cup Earth Balance
salt and pepper to taste

The margarine and cream cheese were melted in microwave and poured over corn in crock pot.  Cooked on low for four hours.


I had ~2 cups of this mixture remaining after Easter dinner.

2nd Ingredients:

2 cups leftover creamed corn
2 carrots
2 potatoes
1/2 onion
4 celery ribs
1 cup grated cheddar cheese (white)
Salt and pepper to taste

Chop carrots and potatoes. Boil water.  Place carrots and potatoes into boiling water until firm but tender and drain.  Sauté onions and celery in olive oil until onions translucent.  Place all vegetables together, including the corn mixture into a 5 quart pot.  In another pot, mix almond milk and 1/4 cup white whole wheat flour.  Continuously stir over medium heat until thickens.  Add thickened "milk" to the vegetables.  Add 1 cup of grated white cheddar cheese. Add chopped parsley.  Heat mixture over medium until cheese melts and chowder is hot throughout.