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Ingredients

• 3 Tbsp. light brown sugar
• 1 Tbsp. honey
• 2 Tbsp. butter
• 1/4 c. Dijon mustard
• 2 Tbsp. soy sauce
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. finely-grated ginger
•     Vegetable oil as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 8 x salmon fillets - (6 ounce ea)
• 4 med sweet potatoes peeled, and
•     sliced 1/2" thick
• 1 bn green onions
• 3/4 c. extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 1/4 c. cider vinegar
• 1/4 c. balsamic vinegar
• 1 Tbsp. honey
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/4 c. coarsely-minced flat-leaf parsley
• 12 x ears corn husks and silk
•     removed and blanched
• 1/2 c. extra virgin olive oil plus extra
•     for brushing the corn
• 1/4 c. aged sherry vinegar
• 1 Tbsp. Dijon mustard
• 1 x garlic clove chopped
• 2 lrg red bell peppers diced
• 1 lrg Vidalia onion thinly sliced
• 4 x ripe plum tomatoes finely minced
• 1 x jalapeno pepper finely minced
• 1/4 c. finely minced chives
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Salmon: On The Side Burner, Heat The Brown Sugar, Honey And Butter In A Small Saute/fry Pan Over Medium-high Heat. Remove From The Heat And Whisk In The Mustard, Soy Sauce, Extra…

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