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

Jamaican Rice and Peas

IMG_5057

Recipe courtesy Cook Like a Jamaican

Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.

 

INGREDIENTS:

1 can (19 oz) kidney beans with liquid

2 cups water

1 can (14 oz) coconut milk

2 cloves garlic, chopped

1 small onion or 2 stalks scallion, chopped

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper

2 cups long grain rice, rinsed and drained

 

INSTRUCTIONS:

Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.

Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.

Serves 6 to 8