This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.


It seems when Shivon came to visit  junowolf spoilt Shivon with this colourful and enticing meal.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/4723468/

Here's the main course of the meal I made for  shivon 's visit to Orlando.

Sweet potato crusted salmon with spaghetti squash, sugar snap peas, pineapple coconut risotto, and a blueberry beurre nantais.

(Reposted with proper recipes)
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Recipes:

Salmon

1 spaghetti squash
2 cups sugar snap peas
3 Tablespoons unsalted butter
4 5-ounce salmon fillet portions, skinless and boneless
1 sweet potato (8 ounces)
1 Tablespoon all-purpose flour
1 large egg, lightly beaten
3 Tablespoons extra virgin olive oil
Kosher salt, white pepper, and freshly ground black pepper to taste
3 Tablespoons unsalted butter
1 batch Blueberry Beurre Blanc (see recipe below)
1/3 cup fresh blueberries
1 Tablespoon chopped chives
8 long chive stems for garnish

Preheat the oven to 350°. A typical small spaghetti squash weighs about 2½ pounds. Cut in half lengthwise (only ½ is needed for this recipe) and prepare it by scooping out and discarding all the seeds, like you would a pumpkin. Place the spaghetti squash face down on a baking sheet with sides. Add water to cover the bottom of the pan to ¼ inch and bake the squash in the center of the preheated oven for 40 minutes. Remove from the oven and let cool slightly. With a fork, gently scrape the flesh from the hard skin, discarding the skin. Reserve. Wash and trim the sugar snap peas, removing each end and pulling off any strings that extend the length of the pea.

Season four salmon portions with salt and white pepper. Peel and grate the sweet potato, using the coarse (¼ inch holes) side of the four-sided hand grater. Season the grated sweet potato with salt and white pepper. Flour the salmon, dusting off excess flour; brush the top only with the lightly beaten egg and coat with a layer of the grated sweet potato.

Heat a large sauté pan over medium-high heat and add 3 Tablespoons olive oil. Gently place the salmon fillets (coated side down) in the pan, being careful not to splash the hot oil. Sauté the salmon for 4 minutes on the first side, crisping the sweet potato crust to a golden brown. Gently flip the fillet and crisp the other side for 4 minutes. If the salmon fillet is thick, it may be necessary to continue the cooking process in a hot oven for a few minutes. It is very important not to overcook the salmon, as it will dry out. The flesh should just turn opaque and firm. Drain lightly on a paper towel to remove excess oil.

Just before serving, heat two small sauté pans over medium-high heat. Sauté the spaghetti squash in one pan with 2 Tablespoons butter and the sugar snap peas in the other pan with 1 Tablespoon butter. Cook the sugar snap peas for 1 minute, add a Tablespoon of water and continue cooking for 1 minute more. Cook the squash until heated through. Season with both salt and black pepper.

To serve, place a mound of the spaghetti squash in the center of each plate. Top with the salmon and surround with a pool of the Blueberry Beurre Blanc. Place the sugar snap peas on each side of the salmon an sprinkle the plate with fresh blueberries and chopped chives. Cross two long chives over the salmon and serve.

Serves 4.

Blueberry Beurre Blanc

4 Tablespoons unsalted butter
1 Tablespoon canola oil
¼ cup chopped yellow onion
½ cup dry white wine
2 Tablespoons white wine vinegar
¼ cup Maine blueberries
½ small bay leaf
½ cup heavy cream
Salt and white pepper to taste

Dice the butter and bring to room temperature.

Heat the oil in a 2-quart saucepan. Sauté the onions over medium heat for 2 minutes but do not allow them to brown. Deglaze with the white wine and vinegar. Add ¼ cup of fresh or frozen blueberries. Add the bay leaf and reduce over medium heat until most of the liquid is evaporated. Again, do not brown. Add the heavy cream and reduce the mixture by half, whisking occasionally.

Remove the pan from the heat and immediately whisk in the butter until well incorporated. Strain through a fine mesh strainer into a small bowl, discarding the solids. Season with salt and white pepper. Keep in a warm place (not too hot or it will break) until serving.

Serves 4.

Rissotto:

2 tablespoon butter shopping list
1/2 cup sweet onion, diced
1 cup pineapple juice
1 cup coconut milk
1 cup chicken broth
1 cup arborio rice
salt and pepper to taste
1/4 cup parmesan cheese, grated
1/2 cup crushed pineapple

Combine pineapple juice, coconut milk and broth in a small saucepan.
Bring to a simmer and keep warm.
Melt butter in larger stock pot.
Add onion and cook on medium heat until translucent.
Add rice and stir until grains are well coated.
Add about 1/2 cup of simmering liquid to rice, stirring constantly, until most of the liquid is absorbed.
Continue adding liquid and stirring until rice is tender.
Risotto is done when the rice is soft and creamy with a little bite in the center of the grain.
This will take about 20 minutes.
When rice is cooked, stir in Parmesan cheese and pineapple.
Season to taste with salt and pepper


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