Miso glazed Atlantic salmon, bacon wrapped sea scallops with oven roasted rosemary and garlic red potatoes, asparagus and cheddar cheeses sauce.

We had friends over for Sunday dinner. Robert and Karen Rusnack are moving here from New York where Robert worked for Columbia University and Karen taught school. Robert will be the new CFO for the Utah State Athletics Department and Karen will look for a teaching position in Cache Valley. I wanted to make something that would make them feel comfortable so ATLANTIC SALMON!!!

There are many ways to make salmon but one of my favorites is a Japanese miso glaze. You can do all the work from scratch but I use JC brand miso vinaigrette dressing strait from the jar. Serve with oven roasted potatoes, asparagus with cheddar cheese sauce and end the meal with Spanish flan. Enjoy…we did.

DAD’S ROSEMARY/GARLIC ROASTED RED POTATOES

Ingredients:
red potatoes
4 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon fresh ground black pepper
3 cloves fresh garlic (finely minced)
2 teaspoons dried rosemary
1 package dry onion soup mix


Preparation:
Preheat oven to 350°F.
Quarter dry potatoes with the skin on add potatoes to a mixing bowl with the olive oil, sea salt, ground pepper, minced garlic, rosemary and dry onion soup mix and toss in bowl until evenly coated. Place seasoned potatoes cut side down on a baking sheet covered with aluminum foil. Place in oven for 35-40 minutes or until golden brown and fork tender.

DAD’S MISO GLAZED SALMON

Ingredients:
1 large salmon fillet with the skin still on
9.5 ounce jar JC brand Japanese miso vinaigrette dressing
fresh ground pepper
sea salt

Preparation:
Preheat oven to broil (500 degrees)

Place the salmon fillet skin side down onto aluminum foil and create a dam around the fillet. Pour the miso dressing over the fillet sprinkle with salt and pepper. Place top of fillet about 8 inches from the broiler element. Cook about 6 minutes then re-coat fillet with miso dressing. Cook fillet until meat pulls apart with a fork. Take out of oven and let rest for 3-5 minutes. Serve warm. Enjoy!

DAD’S PAN SEARED BACON WRAPPED SEA SCALLOPS

Ingredients:
8 large sea scallops
8 slices pre-cooked bacon
2 garlic cloves (finely minced)
fresh ground pepper
sea salt

Preparation:
I like the packaged fully pre-cooked bacon because it is still flexible. Rinse scallops with running cold water, pat dry. Wrap each scallop with a slice of bacon, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper, sea salt and minced garlic and place in a buttered glass pan. Preheat broiler. Place pan on top rack and broil 4 to 5 inches from heat for 10 to 15 minutes, or until scallops turn opaque throughout, using tongs to turn scallops half way through.