Salmon Stuffed Baked Potato and Apple Cider Peas

Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

INGREDIENTS:
4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

DIRECTIONS:
Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

Harvest Icebreaker

blogimg038

Time to welcome autumn and warm up the spirits with a spicy hot cider drink.

Harvest Icebreaker
Ice
1 oz. vodka
4 to 5 oz. apple cider
Ground cinnamon
Sugar
1 apple
Caramel apple dipping sauce
Fill a shaker with ice. Add vodka and apple cider. Add a few shakes of ground cinnamon. Strain into a microwave-safe container. Microwave until hot, but not boiling (about 30 seconds).Rim a coffee mug or other hot beverage glass with sugar. Transfer warm beverage to rimmed glass.Garnish with a second dash of cinnamon and an apple slice that has been coated with caramel apple dipping sauce.Top with whipped cream if desired.

For more drink recipes, visit: Iceberg Vodka