Oven-Roasted Salmon with Lemo-Dill Seasoned Salt

Zest of 1/2 lemon
1 T chopped fresh dill
Kosher Salt
1 heaping tsp sugar
Pinch cayenne pepper
4 salmon fillets
Oil for brushing salmon

1.  Preheat the oven to 300 degrees.  Combine the lemon zest, chopped dill, 1 T salt, sugar, and cayenne pepper in a small bowl.

2.  Lightly rub or brush the salmon with oil.  Evenly spread the spiced salt over the top (but not sides) of the fillets and place on a baking sheet.  Roast until the bottom is glazed, the sides are opague, and the salmon is just cooked through, about 18 minutes.

Collins Pork Tenderloin

Once you do it once, it is really easy...it sounds more complicated than it is!

Preheat oven to 400 degrees.

Cocoa Spice Rub

4 TBL unsweetened cocoa
4 TBL sea salt (less if you don't like as much salt)
3 TBL cinnamon
2 tsp white pepper
2 tsp coriander (ground)
2 tsp nutmeg (ground)
1 tsp cloves (ground)
1 tsp instant or ground espresso powder
1/2 tsp chili powder

Combine all above ingredients in a small bowl.

2 Boneless pork tenderloins (one feeds three people)
2 TBL olive oil

Trim the pork tenderloin of fat and silver skin (the silver skin is the thin, clearish layer on the side...here is an example: http://www.dvo.com/recipe_pages/weber/_Removing_The_Silver_Skin_From_Pork_Tenderloin.html

Pat dry and and set aside. Place the rub (you won't need all of it) onto a piece of parchment paper and roll the tenderloins into the spice rub mixture, coating it completely.

Heat olive oil in a large saute pan over medium high heat until very hot. Sear the tenderloins for about 2 minutes on all sides until a rich brown color. Remove to a sheet pan and finish cooking in the oven for ten minutes. Internal temperature should be about 140 degrees. Remove from oven. Let rest for at least 10 minutes before carving.

Make the sauce.

Orange/Apricot Sauce 
3/4 cup apricot preserves
1/4 cup orange juice
2 TBL honey
a DASH of brown mustard (not necessary if you don't already have it on hand)
Salt and Pepper to taste

Heat all ingredients in small saucepan. Set aside.

Cut pork into slices and drizzle with sauce.

Yum!!!

Tarragon Chicken (from George Foreman Cookbook)

From the George Foreman grilling booklet, this recipe is quick, easy and delicious! I find that the chicken takes about 4 to 5 minutes to cook, but you'll need to get the "feel" of your own GF grill and cook accordingly. You don't want to overcook it, or it will taste dried out.

Ingredients:

4 to 6 boneless skinless chicken breasts
1/2 cup olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Method:

1. Remove all traces of fat from the chicken. Place each chicken breast between 2 sheets of plastic wrap and pound (flatten) to a uniform thickness (about 1/2 inch).
2. Combine the remaining ingredients in a large bowl and mix well. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.
3. Grill.