fruit with white wine & mint
- 1 1/4 cups dry white wine
- 1/3 cup sugar
- 1 tablespoon chopped fresh mint
- 1/2 ripe cantaloupe, halved, seeded, and cut into 3/4-inch cubes (about 3 cups)
- 1, 8-ounce basket of fresh strawberries, quartered
- 1 cup seedless green grapes, halved lengthwise
- In a small saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint.
- In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
- Transfer the fruit mixture to serving bowls and serve chilled.
Broiled salmon with garlic, mustard and herbs
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3/4 teaspoon finely chopped fresh rosemary
- 3/4 teaspoon finely chopped fresh thyme
- 1 tablespoon dry white wine
- 1 tablespoon olive oil
- Nonstick olive oil cooking spray
- 6, 6- to 8-ounce salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
- In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.
- Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with the lemon wedges.