Brazilian Salmon Rub

INGREDIENTS

1/2 piece large lemon, juiced

1/2 piece large orange, juiced

Salt and pepper

4 salmon fillet

4 tablespoons melted butter

1 whole orange, zested

2 tablespoons brown sugar

1 tablespoon chili powder

1 large garlic clove, minced

PROCEDURE

In a bowl, combine juices, salt and pepper. Add salmon, turning to coat with marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.

Heat oven to 425F. Line shallow baking pan with aluminum foil and grease with a little melted butter.

In a small dish, combine orange zest, brown sugar, chili powder and minced garlic. Rub marinated salmon with brown sugar mixture. Place in pan and drizzle with remaining melted butter. Bake for 8 to 12 minutes. Serve.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.