SIMPLE ORANGE-GINGER SALMON


1 lb. salmon
3 Tbsp. orange marmalade
1/2 Tbsp. fresh lime juice
1/2 Tbsp. soy sauce
3 tsp.  ground ginger
1 tsp. minced garlic
1/4 tsp. salt


Preheat oven to 450 degrees. Place a sheet of foil on a cookie sheet and spray with nonstick spray. Combine orange marmalade, lime juice, soy sauce, ginger, garlic, and salt in a small bowl. Place salmon on the foil and squeeze a small amount of extra lime juice over fish. Pour marmalade mixture over the top of the fish and let sit for 1/2 hour on the kitchen counter. Bake fish for 12-14 minutes.

MASHED RED SKINNED POTATOES


2 or 2-1/2 lbs. red potatoes 
3/4 cup milk 
1/2 stick butter 
1/2 tsp. salt
1/4 tsp. butter 

Cut potatoes into 1-inch pieces, leaving skins on. Place potatoes in a large saucepan covered with water. Bring to a boil; reduce heat and simmer until potatoes are tender about 15 to 20 minutes. Heat the milk, butter, salt, and pepper in the microwave until the butter is melted. 

Drain potatoes well and put back in the pan. Mash potatoes with a potato masher. Add the warm milk and mash again until creamy.

ROASTED CAULIFLOWER

1 head cauliflower, cut into florets
3 Tbsp. minced garlic
juice of 1 lemon

Preheat oven to 450 degrees. 

Lay foil on a cookie sheet and spray well with nonstick spray. Mix olive oil, garlic, and lemon in as small bowl. Pour oil mixture into a large resalable bag. Place cauliflower in the bag and shake well until cauliflower is coated with oil. Place cauliflower in a single layer on cookie sheet and sprinkle with salt and pepper. Bake for 20 - 30 minutes, stirring once.