0:09
I've got the water ready for the palenta
0:12
so let's start with the palenta uh to me
0:16
it's so much like our grits I've got
0:18
about four cups of boiling water and I'm
0:21
going to put about a teaspoon of salt in
0:23
it and I'm going to slowly pour my
0:26
palenta in just like I would my grits
0:29
and fact I tell everybody the secret to
0:32
a perfect pot of grits is stirring it
0:35
when you first put them in and then the
0:37
butter in the cream doesn't hurt that
0:45
palenta and you'll want to be careful
0:48
because once it starts thickening up
0:50
it'll Bubble Up on you and it's very
0:52
very hot okay so that's nice and thick I
0:56
think I'm going to add just a little
1:06
right I'm just going to dump this over
1:10
and depending on how thick a cutout you
1:13
want would determine your pan size all
1:17
right now I'm just going to cover this
1:25
chill this one has been in the
1:28
refrigerator and it's perfectly
1:33
start sautéing our palanta I'm going to
1:37
make a quick pineapple salsa for our
1:40
fish and it's very very simple but very
1:44
very flavorful and I've got diced
1:47
tomatoes Michael loves hot stuff so I've
1:51
got some diced jalapeno peppers that
2:04
pineapple a little sugar and a pinch of
2:08
salt and we're just going to mix these
2:11
up and let them reduce down and get
2:14
tender for us look at those pretty
2:16
colors doesn't that look
2:20
good all right now we're going to make
2:23
the marinade real quickly for our salmon
2:27
this once again is a very simple
2:29
marinade made we're going to start with
2:47
ginger all right now I'm going to bust
2:53
clove just smash that so that that
2:57
flavor can go through there and and
3:00
that's all it is to it and I'm going to
3:01
take our salmon filets and just cover
3:04
them with our marinade and I'm going to
3:06
let these marinade for 24
3:09
hours and really soak up those
3:14
flavors I think you'll love that
3:18
marinade all right I've got my salmon
3:21
that I marinated last
3:23
night and it's ready to go on the grill
3:26
all right well I'm going to give it a
3:31
cuz I don't want our salmon to stick to
3:34
up okay so let's check out our fish here
3:38
you know Michael and I just got back
3:41
from our honeymoon and we went on a
3:44
crystal Cruise Line to Alaska and it was
3:47
so fabulous we went salmon fishing up
3:50
there in Alaska and we even had our
3:53
salmon flash frozen and shipped to us at
3:56
home in fact this is what I'm cooking
3:59
our honeymoon fish for him tonight all
4:03
right so we've got that going now the
4:07
earlier is nice and chilled and we're
4:11
going to just take our heartshaped
4:14
Cutters and cut out hearts look how
4:19
is and I should be able to get about
4:23
here aren't these just adorable two for
4:27
each plate will be pretty
4:30
well I'm I need to go ahead and put this
4:34
in now we're just going to sauté this
4:44
oil oh oh I can smell the the maple all
4:49
right let's see how Penta is looking you
4:51
know this is already done so we just
4:56
hot and I think I'm ready to Plate our
4:59
meal for us oh look at those pretty
5:11
good and I'm just going to top it with
5:19
salsa just that simple and it's ready
5:23
I'll take a bite out of my
5:30
that salmon is so good I don't know if I
5:33
can wait for him to get
