Salmon and Balsamic (Serves 4)
6 oz filet of Salmon per person
Juice of 1 Lemon
2 Tbsp Olive Oil
Salt, Pepper and Seafood Spice Rub

Whisk together lemon juice and olive oil until well blended. Brush on salmon. Top liberally with freshly ground pepper, salt and seafood rub, press in. Allow to marinate 10-20 minutes but no more. Oil grill, and then heat barbeque. Cook roughly 5 minutes depending on thickness of fish. When the fish turns an opaque color and flakes easily it is finished.

Balsamic Vinegar Reduction 1/2 cup Balsamic Vinegar

Place in a small sauce pan and bring to a low boil Allow to cook until reduced in half, about 5 to 10 minutes. It is done when it has thickened but is not syrupy. If it becomes too thick add more vinegar and whisk in until correct consistency.

Couscous
1 Tbsp Butter
1 cup dried Couscous
1 1/4 cup Water
1/4 tsp Salt
1/4 cup grated parmesan cheese

Mushrooms in Wine Sauce
1 Tbsp Butter
1 Tbsp Olive Oil
2 cloves Garlic, fine chopped
3 Green Onions cut in 1/4 inch lengths
8 ozs chopped White Mushrooms
1/2 cup Pinot Noir
Salt & Pepper to taste

Bring water to a boil, add remaining ingredients except cheese, remove from heat. Stir to mix, cover for 5 minutes, add cheese and stir again. Recover until remaining dinner is complete.

Add oil to frying pan and heat. Add onion and garlic. Cook 3 minutes and add mushrooms. Cook on low 5 minutes, add wine and salt and pepper to taste. Let it cook at a very low simmer about 10 minutes until wine is almost completely absorbed.