Maple Glazed Salmon
Yield:  6 servings
¼ c     Soy Sauce  (#30120  4/1 gal  Pocahontas Soy Sauce)
¼ c    Pure Maple Syrup
6 ea    Salmon Fillets (#62805  1/10 lb  Boneless Skinless 8 oz Salmon Filet)

Preheat oven to 400 degrees.  Line broiler pan with foil.  Spray rack of pan with nonstick spray.  On stove, boil soy sauce and maple syrup in saucepan over moderate heat until glaze is reduced to 1/3 c.  Reserve 1 ½ T maple glaze.  Brush salmon generously with remaining glaze.  Let stand 5 minutes, brush with additional glaze.  Roast salmon in oven 10 minutes.  Brush with glaze and return to oven 5-10 minutes until 155 degrees.  Brush salmon with remaining glaze using a clean brush before serving.


Vodka Sauce
Yield: 4-6 servings
3 T    Olive Oil    (#19305  4/3 liter  Raccanto Extra Virgin Olive Oil)
½ c    Shallots, finely chopped (#S40839  1/5 lb  Whole Peeled Shallots)
2 T    Garlic, chopped  (#21463  6/32 oz  Tulkoff Chopped Garlic in Oil)
28 oz    Crushed Tomatoes, canned   (#13152  6/#10  Pocahontas Crushed Tomatoes)
½ t    Crushed Red Pepper  (#S34016  1/3 lb  Baron Crushed Red Pepper)
½ c    Vodka
½ c    Heavy Cream (#20805  12/1 qt  Heavy Whipping Cream)
2 T    Fresh Basil, chopped (#40810  1/1 lb  Sweet Basil)

Sauté shallots and garlic in olive oil.  Add tomatoes and red pepper, simmer approximately 10 minutes.   Add vodka and simmer 5 minutes.  Add cream and simmer until thickened, about 10 minutes.  Add basil and salt & pepper to taste.  Garnish with grated Romano.  Serve over prepared salmon, tilapia, cod, scallops or shrimp.  Also serves well with pasta.


Mediterranean Rice
Yield: 18 – 1 ¼ cups
6 c    Rice   (#12135  1/25 lb  Pocahontas Long Grain Rice)
2 ¼ c    Butter    (#19301  16/1 lb  Prairie Farms AA Butter)
¾ c    Garlic, chopped   (#21463  6/32 oz  Tulkoff Chopped Garlic in Oil)
4 ½ c    Roasted Red Peppers, chopped
2 ¼ c    Fresh Basil, julienne  (#40810  1/1 lb  Sweet Basil)

Cook rice according to package directions.  In large skillet, melt butter.  Add garlic and peppers, sauté until tender.  Add rice and hold until service at 145 degrees.  When ready to serve, blend with basil.