Grilled New York Strip & Onions with Rosemary Balsamic Butter Sauce
| 8 | tablespoons (1 stick) chilled unsalted butter, divided |
| 1 | large shallot, minced |
| 1/2 | cup balsamic vinegar |
| 2 | large fresh rosemary sprigs |
| 2 | pounds mixed sweet onions, large |
| shallots, baby leeks and green onions | |
| 2 | tablespoons olive oil |
| 4 | 1½ inch thick New York strip steaks (each about 12 ounces) |
| 2 | tablespoons orange juice |
Southwestern Salmon
| 1½ | cups fresh cilantro leaves |
| 1 | tablespoon fresh lime juice |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| Dash hot red pepper sauce | |
| 1/4 | cup water |
| 1/2 | to 3/4 pound salmon steak |
| 1 | yellow bell pepper, seeded and sliced |
| 1 | red bell pepper, seeded and sliced |
Grilled Cajun Red Snapper
| 1¼ | pounds red snapper fillets |
| 1 | tablespoon paprika |
| 2 | cloves garlic, minced |
| 1 | shallot, finely chopped |
| 1 | teaspoon freshly ground pepper |
| 1 | teaspoon cayenne |
| 1 | teaspoon dried oregano |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried thyme |
| 1 | tablespoon olive oil |
| 2 | tablespoon finely chopped chives |
| 1 | lemon, cut into wedges |
Bow Ties with Salmon and Asparagus
| 2 | cups bow tie pasta |
| 1/2 | cup water |
| 1 | chicken bouillon cube |
| 1/2 | cup dry white wine |
| 1 | pound asparagus, cut into 1 inch lengths |
| 3/4 | pound salmon fillets, skinned and cut into 4 pieces |
| 1 | cup fat free sour cream |
| 3 | tablespoons whole grain mustard |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon freshly ground pepper |
| 4 | tablespoons finely chopped fresh chives |