boccoli with a balsmic orange sauce

• fresh broccoli florets
• 6 garlic cloves
• 2 cups orange juice
• 1/4 cup balsamic vinegar

In a large pan cook orange juice and garlic over high heat until it reaches a boil, reduce heat to medium high and simmer for 20 minutes or until reduced to about 1/2 cup. Meanwhile, steam broccoli until just cooked. When OJ is reduced (and if committing petty robbery in Vegas doesn't bring you down then what... never mind) add vinegar and cook for an additional 5 minutes over a medium low flame. Place cooked vinegar in bowl and strain sauce over it, discarding the garlic.

The dish: Steamed veggies are one of the greatest things you can eat, but almost nobody does without a small army of salt and butter to "dress" them up. We've been experimenting with different ways we can add flavor without adding too much bad stuff at the same time. This is a nice preparation that leaves the broccoli with a sweet and tangy taste that will make sure that you don't miss the salt and butter.

Grand Marnier salmon

• 4 fresh salmon fillets, bones and skin removed
• Grand Marnier
• orange juice

Marinate salmon in the Grand Marnier for 3-24 hours. Preheat a small amount of olive oil in a large skillet over a medium high flame. Add salmon, cook about 3 minute per side depending on thickness of fillet and desired doneness. Remove fish from the pan and add another generous splash of the liqueur (stand back, it's gonna sizzle) and a pour of the oj. Continuously whisk sauce over a high flame for 3-5 minutes. Turn heat off and continue to whisk for another 2 minutes or until slightly thickened. Pour a generous amount of sauce over fish and serve with wild rice made with 1/4 of the water substituted for oj.

The dish: Two recipes does not a kick make, but I'm loving salmon and you can expect to see more of it in the future. We much prefer salmon fillets to steaks, but I'm pretty sure you could use either. I keep a pair of tweezers that I use for nothing else than removing bones that they missed at the store. I'm down with keeping the skin on (I'll even rock out the salmon skin roll every now and again) but Kim is not really a fan so we go naked. For real ease, you can even use unseasoned frozen salmon for these recipes. This recipe is not only easy, but it only uses one pan and absolutely no salt. The prohibitionists can sleep easy because all the alcohol is cooked off.