BLUEBERRY COMPOTE:

PACIFIC CLIFFS SALMON:

BLUEBERRY COMPOTE INSTRUCTIONS:

1. Place blueberries, ¾ cup water and sugar into a small saucepot.
   
2. Simmer for approximately 8-10 minutes to extract flavor and color from blueberries.
   
3. Stir occasionally until sugar dissolves.
   
4. Slowly bring mixture to a boil.
   
5. While waiting for mixture to boil, in a small bowl mix arrowroot with 1 tsp. water creating a ‘slurry’.
   
6. Once mixture is boiling, slowly pour ‘slurry’ into pot as a thickening agent to the blueberries.
   
7. Finish sauce with brandy (optional) and whole butter.
   
8. Immediately pull off heat.
   
9. Strain through a fine sieve (strainer).
   
10. Garnish sauce with fresh blueberries.
    
11. Keep warm.

PACIFIC CLIFFS SALMON DIRECTIONS:

1. Preheat oven to 350°
2. Split fillets from corner to corner diagonally and diagonally again; leaving you with four triangle shaped 4 oz. portions.
3. Toast almonds in a 350° oven until lightly browned (approximately 7 minutes). Reserve.
4. Lightly brush or spray a pie tin or bakers-sheet with canola oil.
5. Lightly dust salmon pieces with seasoned salt.
6. Place toasted almonds over raw salmon. Some flesh of the salmon should show through-the salmon should not be completely covered.
7. Place salmon fillets in a 350° oven for 10-12 minutes, depending upon thickness of fillet.
8. Remove salmon from oven and place on plate, forming a triangle.
9. Place blueberry compote inside the triangle.
10. Garnish plate with rice pilaf and a vegetable of your choice.