Hot Honey Salmon with zucchini (from Home Chef)

1 tbsp butter
2 green onions
2 zucchini
4 oz grape tomatoes
2 tsp sweet basil, citrus and garlic rub
12 oz salmon
1 tbsp honey
1/4 tsp red pepper flakes

Preheat oven to 400. Halve zucchini and cut on an angle into 1/2 inch pieces. halve tomatoes. Cut white of onion into 1 inch lengths. Cut green part thinly on an angle. Pat fish dry and season with pinch of salt and pepper. Place large non stick pan over med-high heat. add 1 tsp oil. Sear fish 2-4 min till brown. transfer to baking sheet. Roast 7-10 min.
Combine butter, honey and pepper flakes with pinch of salt in small bowl. Set aside.
Add 2 tsp olive oil to hot pan and fry zucchini 3-5 min till browned and tender. Add tomatoes and white part of green onion. Cook 3-5 min, till tomatoes are tender. Add 1/4 tsp salt and seasoning. Remove from burner. Plate salmon with hot butter and zucchini garnished with green part of green onion.
{466 calories per person)

Chicken paprikash

3-4 pounds chicken thighs
Kosher salt and freshly ground pepper
1 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp Hungarian paprika
3 tbsp flour
1 cup canned tomatoes or 1 large fresh tomato, chopped
1 cup chicken broth
1 cup sour cream
Wide egg noodles

In a dutch oven, brown chicken in 1 tbsp butter and 1 tbsp oil (4-7 min per side). Remove chicken. Remove all but 2 Tbsp grease. Add onion and cook till soft and translucent (3-4 min). Add garlic and cook another minute. Add paprika and flour and stir to combine. Cook a few more minutes (4-5). Add tomatoes and broth. Whisk till smooth. Gently add chicken in pot with browned part up and put in oven 25-30 min. Remove chicken to platter with buttered noodles. Add sour cream to  paprikash and pour sauce over chicken and noodles.

Tilapia cakes

1 shallot
1 Tbsp old bay seasoning
1/4 oz parsley
1 package (16 oz tilapia)
1 lemon
crackers
1 1/2 oz mayo
1 egg

Pat fish dry. place on baking sheet. Drizzle with 1 tsp olive oil. Roast at 400 degrees for 12-14 minutes. Let cool. Mince shallot. Juice 1/2 the lemon and cut the rest into wedges. Stem and mince parsley.
Finely crush the crackers and place in bowl with minced shallow, lemon juice, old bay, and parsley. Add a pinch of peer. Set aside 5 minutes. Stir in egg and shredded fish. Form 4 fish cakes and fry in 2 tsp olive oil 4 min per side, till browned and warm. Serve with lemon wedges.

sous vide pork with mushroom gravy

Ingredients:
Pork tenderloin, silver skin removed
Kosher salt, about 1/2 tsp
pepper
fresh thyme

5 oz mushrooms, sliced
1 tsp olive oil
1 small shallot, chopped (1 TBSp)
2 cloves garlic chopped
1 Tbsp butter
1 Tbsp flour
1/2 cup dry white wine
2/3 c chicken broth
1/2 cup cream

Salt and pepper pork and put in freezer bag with several sprigs thyme.  Cook pork at 167 for at least 90 min and no more than 4 hrs.
Meanwhile, make gravy. Sauté mushrooms in olive oil till they are browned. Add shallot and garlic and butter and saute till soft. Add wine and cook down till liquid is almost gone. Add flour and stir. Add broth and allow to thicken. Add cream and stir. Cook until desired consistency is reached.
Remove pork from bag, adding any liquid to the mushroom gravy.
Remove thyme from pork
Add a little oil to an iron skillet. Sear pork on all 4 sides about 30-45  seconds per side.