For my Birthday this past year my wonderful parents came to town and we went Salmon fishing! As a result I have had the pleasure of eating lots of wild caught salmon. The best part is being able to experiment.

I absolutely love this dish. It is super easy and pretty quick.

Maple Bourbon Salmon

Ingredients:

• Salmon filet
• Maple syrup
• Bourbon
• Orange Juice
• Salt and pepper

Directions:

For 4 filet’s it is recommended 1/3 cup each of the Syrup, Bourbon and OJ. Combine in a small saucepan and bring to a simmer. Continue to simmer until it thickens to a sauce. Meanwhile wash and dry Salmon. Sprinkle with Salt and pepper and place on a foil wrapped cookie sheet. (Trust me, you will not want to have to clean this when you are done, the foil is a life saver) Broil for about 2-3 minutes. Pour half the sauce over the salmon and bake until done. (I like my salmon Med-rare. It should just start to flake easily when using a fork when it’s done) Remove from the oven and top with remaining sauce.

Southern Cornbread casserole

Ingredients:

• Jiffy Cornbread mix
• 1 can corn
• 1 can creamed corn
• 1 cup cheddar cheese
• paprika (garnish)

Directions:

Mix it all together, pour into a greased 2 quart baking dish, garnish with paprika    and bake at 350 for about an hour. 

For the Brussels I just warm a pan, add some Olive Oil and Salt and pepper and saute over medium heat until the outside leaves begin to brown.

Enjoy!