FRIDAY NIGHT FEAST ~ CHRISTMAS SALMON

CHRISTMAS SALMON

6 Salmon filets

Sprinkle with olive oil and season with rosemary, thyme leaves, sage, cracked pepper and juice and zest of a lemon. Grill about 7 minutes, depending upon thickness.

Serve topped with Cranberry Sauce.

CRANBERRY SAUCE

Bring 1 cup cranberry juice and 1/3 cup sugar to boil. Add 12 ounce bag of fresh cranberries, 1/2 cup dried cranberries and return to boil. Simmer 10 minutes. Add 3 large Tablespoons of orange marmalade.

Delicious served over a bed of sauteed spinach and a side of roasted rosemary potatoes.

SAUTEED SPINACH

1 lb bag baby spinach

extra-virgin olive oil

cracked pepper

Heat olive oil in heavy saute pan. Add spinach by handfuls until slightly wilted. Season with cracked pepper.

ROASTED ROSEMARY POTATOES

2 large red skin potatoes

2 large black potatoes

2 large sweet potatoes

extra-virgin olive oil

3 heaping Tbsp. chopped fresh rosemary or to taste

cracked pepper

coarse salt

Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.

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