Recipe: Maple bourbon-glazed salmon, courtesy of Phil Liesenfeld of Stars Grill.

Serves 4

1 Acorn squash ½ Cup brown sugar ¼ Cup butter Dash kosher salt

Preheat oven to 400 degrees. Cut acorn squash in half. Take the seeds out by scooping with a spoon. Cut the squash into wedges, 8 per half. Place the wedges in a mixing bowl and toss with the butter, sugar and salt. Put the squash on a pan and roast until tender, about 30 minutes. Place to the side.

1 Cup red quinoa rinsed ½ Onion diced ½ Stalk celery diced 1 Carrot, peeled and diced 3 Cups water 1t Vegetable oil Dash kosher salt

Saute vegetables for 1 minute in large sauté pan. Add quinoa and sauté another minute. Add water and bring to a boil. Turn down to a simmer and cook until tender. Place to the side.

¼ Cup bourbon ¼ Cup maple syrup Zest of ½ an orange Kosher salt 4 6 oz pieces of salmon

Bring bourbon to a boil and cook until alcohol boils out, or reduce to about half.

Add syrup and orange zest and cook until a thick glaze forms.

Sprinkle salt on the salmon. Get a sauté pan hot and pour a little canola oil in it.

Place salmon skin side up in the pan.

Place pan in the oven and cook for 5 minutes.

Take the salmon out and turn it over. Pour the glaze over the salmon.

Scoop the quinoa evenly on to 4 plates.

Place the squash wedges on top of the quinoa, and then follow up with the salmon filets.