Fire Up the Grill

Cook's notes: Add a bit of kick to your dinner with Cherry Chipotle Glazed Salmon and Baby Potato Hash. Both recipes are adapted from Cuisine Lite February 2017. The salmon comes in at 306 calories per serving  and potato dish 127 calories per serving. The glaze is enough for 2 salmon fillets or 2 boneless, skinless chicken breasts. Pair the meal with  watermelon cubes  
Salmon and Cherry Chipotle Glaze Ingredients: 

• 2 salmon fillets
• 1/4 cup cherry preserves
•  1/4 cup ketchup
• 2 TB. fresh lime juice
•  1 chipotle pepper in adobo sauce
• 1/2 tsp. dried thyme 
• 1/4 tsp each ground cumin and kosher salt

Directions:

• For the glaze puree in blender or mini food processor: preserves, ketchup, lime juice, chipotle pepper, spices and salt.
• Salt and pepper salmon and grill on foil about 6 minutes a side. Baste fillets with cherry glaze the last few minutes of cooking time.  

Baby Potato Hash
Recipe serves two.
Ingredients:

• 10 baby assorted potatoes (Green Giant makes a product called Klondike Medley) halved and quartered
• 1 TB. olive oil
• 1/4 cup diced mixture red and yellow mini sweet peppers
• 1/4 cup green scallions
•  2 garlic cloves, minced
• 1 cup fresh or frozen corn kernels (thawed)

Directions:

• Peel potatoes and place in boiling water, reduce heat to medium low and cook 6 minutes and drain. Set aside. 
• In a fry pan heat oil and saute onions, peppers, garlic for 2 minutes. Add in quartered potatoes and corn. Continue cooking until potatoes are browned and corn looks charred. Serve immediately.