Orange-Almond Couscous

2 tablespoons canola oil
1 1/2 cups sliced almonds
1 large chopped onion
Ingredients
1 small chopped green bell pepper
3 cups freshly squeezed orange juice
2 cinnamon sticks
5 whole cloves
1/4 teaspoon turmeric
1/4 teaspoon ground cayenne pepper
salt
freshly ground black pepper
3 cups couscous
1/2 cup golden raisins
1/2 cup chopped scallions


Directions
1. Lightly toast the almonds in the oil until golden brown. Add the onions and green pepper. Cook over medium heat until the onion is translucent. Add the orange juice and spices and bring to a boil.

2. Quickly stir in the couscous and raisins. Cover tightly and turn off heat, but leave on the burner. Let the mixture stand for five minutes, or until the liquid is absorbed completely. Remove the cloves and cinnamon sticks. Fluff the couscous with a fork and sprinkle with the scallions.

Salmon with Ginger and Basil Butter Sauce

Ingredients
6 salmon fillets
soy sauce
1 chopped tbsp fresh Thai basil or regular basil
freshly ground pepper
salt
1 1/2 cup white wine
1/4 cup rice vinegar
2 chopped clove garlic
2 chopped shallot
1 chopped tbsp fresh ginger
2 tbsp pickled ginger
1 1/2 cup unsalted butter
1 tbsp unsalted butter


Directions
1. Preheat the oven to 350 degrees.

2. Butter a baking sheet.

3. Place the salmon fillets on the prepared sheet and set aside.

4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers.

5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes.

6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature.

7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time.

8. Once all the butter has been added and the sauce is creamy, strain the mixture.

9. Discard the garlic, shallots, and gingers.

10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil.

11. Season with pepper.

12. Keep warm over very low heat.

13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper.

14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick.

15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom.

16. Place the salmon on top.

17. Serve immediately with the remaining sauce passed in a pitcher.