Donut Plant

Happy March (well, um it was March)! And its time for Brians birthday. What better way to celebrate than kicking it off with a visit to the Donut Plant in NYC? Mr. Brian is the king of baked goods and holds a special place in his heart or um gut, for donuts, crumb cake, red velvet cake,sticky buns, girl scout cookies and well whatever else can be baked! I usually roll my eyes when it comes to this, but Donut Plant is no joke. Tres Leches is amazing, and even the pistachio donut was fab! And I am not a fan of pistachio...Get there early because as we found, they run out!

Salmon with Blueberries

So I am not the biggest fan of salmon and I was really afraid to make it! I feel like its real easy to ruin or over cook fish. But Brian likes and I know its super healthy for you. So, recently I decided to try a recipe from one of my favorite food magazines, Bon Apetit. I am a food magazine junkie and will always mourn the loss of my favorite, Gourmet. I will never throw any of those magazines away!

Anyways here is the recipe I used, and it came out really good! Surprisingly, super easy!

Ingredients

* 1 tablespoon olive oil plus additional for brushing
* 3/4 cup sliced shallots
* 1 garlic clove, thinly sliced
* 1/4 teaspoon coarse kosher salt plus additional for seasoning
* 1/4 teaspoon chopped fresh thyme plus additional for seasoning
* 1/8 teaspoon ground allspice plus additional for seasoning
* 1 cup fresh blueberries
* 1/4 cup water
* 1 tablespoon balsamic vinegar
* 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
* 3 tablespoons thinly sliced fresh mint, divided

Preparation

*
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
*
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
*
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.


Read More http://www.bonappetit.com/recipes/2010/08/grilled_salmon_with_quick_blueberry_pan_sauce#ixzz1K1AreTH3