Teriyaki Roasted Salmon with Oranges, Fingerling Potatoes and Haricots Verts

Cooking spray
4 salmon fillets (or enough for your family)
Salt and freshly ground black pepper
1/2 cup reduced-sodium soy sauce
2 tablespoons molasses
1 tablespoon brown sugar
3 cloves garlic, minced
1 (11-ounce) can mandarin oranges, drained
1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
2 cups haricots verts or fresh green beans
Olive Oil

Preheat oven to 400 degrees F.

Coat a large roasting pan and large baking sheet with cooking spray.

Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

Arrange potatoes and haricots verts on baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.

Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

Note: You can also serve this with asparagus instead of the haricots verts (aka green beans). Just prepare them the same.

Recipe from Quick Fix Meals with Robin Miller from Food Network (http://www.foodnetwork.com/)

Chocolate Caramel Fondue

1 (16-ounce) bag semisweet chocolate morsels
1 cup store-bought caramel sauce
1/2 cup milk (preferably not skim)

Assortment of "dunking" ingredients:
Sliced bananas
Sliced apples
Sliced peaches
Strawberries
Angel food cake, cut into cubes
Marshmallows
Graham crackers

Directions
Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.

Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!

Recipe from Quick Fix Meals with Robin Miller from Food Network (www.foodnetwork.com)