This dinner combines lots of colorful ingredients that are sure to brighten your dinner plate.
Make this early in the day or the day before.
2 cups fresh or frozen whole kernel corn, thawed
1/2 cup finely chopped red onion
Half a large red bell pepper, finely diced
1/4 cup of sugar
1/4 cup apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon hot pepper sauce
Mix corn, bell pepper, and onion in a medium bowl.
Heat remaining ingredients in a microwave bowl until hot. Pour over corn mixture. Stir well.
Cover and refrigerate at least 4 hours to blend flavors.
Oven BBQ Salmon
BBQ Sauce Ingredients
1/2 cup ketchup
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tablespoon dried minced onions or onion powder
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
4 (6-ounce) salmon fillets
Sliced green onions
Preheat oven to 300 degrees F.
Combine all ingredients for the sauce in a small saucepan. Bring to a boil, lower heat and simmer for 10 minutes.
Heat the olive oil in a medium oven-safe skillet over medium-high heat. Lightly season salmon with salt and pepper and place in the skillet skin side up. Cook for 2minutes.
Turn salmon so that it is skin side down. Spoon the BBQ sauce over the salmon and place the pan in the oven until the salmon is cooked through about 10 to 12 minutes.
Baste salmon again with sauce. Spread a portion of relish on a dinner plate, top with a serving of salmon and sprinkle with green onions to serve.
Roasted Beets With Thousand Island Dressing
Thousand Island Dressing
1 cup mayonnaise
1/4 cup onion, minced
1/4 cup minced red bell pepper
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt
`/4 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl, cover, and refrigerate for several hours.
3-4 medium beets
Kosher salt and freshly cracked pepper
Preheat the oven to 400 degrees F.
Trim the ends of the beets. Place the beets on a sheet of foil, drizzle with olive oil, sprinkle with salt and pepper to taste, and seal in the foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer until they are very tender. Remove them from the oven and let cool. Once cooled, peel and cut into thick slices. Place on a serving dish and drizzle with some of the dressing.