GAELIC BOXTY POTATOES

2 Cups of grated potatoes (I use Youkon Golds)
2 Eggs, beaten lightly
1 tsp Salt
2 TBL A/P flour
¼ tsp Baking Powder

Peel and grate potatoes (approximately 4 medium). Beat together the eggs, salt, baking powder and flour. Stir together with grated potatoes.

Drop mixture by the large spoonful onto a heated, greased (with butter and vegetable oil) griddle. Cook over low heat until lightly browned on the underside, flip and cook on second side until browned.

This should make 4 medium sized servings.

To dress them up a little, I like to cook these in metal rings so that they are round and uniform in size.

ROASTED SALMON WITH BELL PEPPER MARMALADE

4 6 oz salmon fillets (approximately 1 ½" thick)
1 TBL olive oil
Salt & Peeper to taste

Pre heat oven to 350 degrees

In a skillet, heat olive oil. Salt and pepper salmon fillets. Place fillets in heated skillet and sear until lightly browned (1-2 minutes). Flip and repeat on second side. (A total of about 4 minutes)

Place skillet in oven and bake for approximately 7-10 minutes, or until done to your liking.

For the marmalade:

1 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 cup honey
1/4 cup red wine vinegar
1/2 cup red wine
2 tablespoons hot sauce (recommended: Tabasco) To Taste
1/2 cup cranberry sauce
In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.

Plating:

Place a BOXTY potato in the middle of a plate and top with rested salmon fillet. Drizzle salmon and potato with the red pepper cream sauce.

Courtesy of Sweet & Savoury Gourmet Foods and Catering