Miso Salmon w/ Organic Quinoa & Maple Brussel Sprouts (Makes 4)
24 oz Fresh Wild Salmon
½ cup red miso paste
2 oz white wine
1 Tbl canola oil
1 cup Organic Quinoa
2 cup chicken Stock
1 tsp Salt
½ tsp Pepper
12 oz brussel sprouts
2 oz maple syrup medium onion sliced
2 Tbl Canola Oil
Salt & Pepper to taste
Combine Miso Paste & white wine
Coat Fish and loosely cover in refrigerator to marinate 24 to 48 hours.
Saute shallots in 1 Tbl canola oil on medium heat until soft.
Add Quinoa, turn up heat to hight & stir for 2 minutes
Add chicken stock, salt, & pepper & bring to a boil stirring every couple of minutes.
Reduce heat to low.
Cook for 20 minuts or until desired texture.
Rinse off marinade
Cook Salmon in a sauté pan on medium high heat 6 minutes per side
Cover & remove from heat for 5 minutes.
Toss Brussel Sprouts in Maple Syrup
Heat 2 Tbl of canola oil in a sauté pan on medium high heat
Saute until brown around the edges
About 10 minutes
Dark Chocolate Tarts(make 32)
1 pint blueberries
3 dozen mini chocolate shells (may substitute filo dough shells)
½ can coconut milk
1 Tbl sugar
1 Tbl butter
4 oz dark chocolate (over 70% cocao)
Heat coconut milk, sugar, butter in small pot until reaches 200 degrees F
Remove from heat and stir in dark chocolate until combined
Refrigerate until chilled
Place dark chocolate shells on chilled plate
Place a few blueberries in each shell
Pipe or spoon ganache over blueberries.
May be made a day ahead of time.