2 (4 oz. each) salmon filets
1 banana sliced (not lengthwise)
1 4 oz can Dole Mandarin Oranges
1 stick butter
1/4 cup brown sugar
1 bundle Asparagus
1 jalepeno
3 tbsp. vegetable oil

Prep time about 10 minutes, Cook time about 20 minutes total.

Rinse off salmon filets under tap water set on plate and lightly salt and pepper.

In a skillet, melt 1 stick of butter under high heat, when butter has melted add in brown sugar. You need to watch this and stir it about every 15 seconds until it starts to bubble or caramelize.

Turn heat to medium and add in banana slices and mandarin oranges. Cook until they have a nice glaze on them and add in salmon. Turn heat back up to high and cook on each side about 2-3 minutes. Salmon should have a caramelized coat on it. Take salmon out of skillet set on plate and pour remaining fruit and mandarin oranges over salmon.

Serve.

Jalapeno Asparagus:

Remove seeds from Jalepeno and sauté in 3 tbsp. vegetable oil (about 10-15 seeds). You want the oil from the seeds to spice the oil. Add the asparagus. Sauté asparagus until done, usually about 6 minutes. Save the rest of the Jalepeno for another recipe.

Submitted by: Andreas Haase, Racine WI