Saffron rice
- ½ cube of butter
- ½ onion diced
- dash of garlic salt and fresh black pepper
Sauté the above until clear
Add:
- 2 cups rice (any variety but not minute rice and white shows off the saffron best)
- 6 cups water or stock
- a pinch of saffron
Cover and cook for 20 minutes on simmer on stove top or until tender and stock is absorbed
Salmon preparation
(On cookie sheet sprayed with non-stick cooking spray) Place salmon on a bed of coarse chopped bell peppers, onion, and pineapple core
Sprinkle salt, pepper, and garlic salt over salmon
Bake in oven at 325 on convection until the salmon flakes with a light touch… about 15 minutes
Glaze
- ½ stick butter
- 4 T brown sugar
Melt in saucepan until it becomes a smooth caramel texture, then add
- ¼ fresh pineapple, small diced
Spoon glaze over the salmon
