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1
For the fruit cups:.
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2
In a bowl, combine apples, strawberries, pineapple, orange and corn syrup and mix well.
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3
Cover and refrigerate for 4 hours.
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4
Just before serving, garnish with fresh mint leaves.
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5
For the chocolate fondue:.
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6
In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minute.
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7
Take out of microwave and give it a quick whisk.
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8
Add wine and whisk again.
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9
Transfer to a fondue pot with a flame underneath.
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10
Serve with strawberries and cherries on the side, for dipping.
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11
For the salmon teriyaki and jasmine rice:.
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12
In a shallow container, mix the soy sauce, mirin and sugar until the sugar dissolves.
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13
Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container.
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14
Refrigerate for 30 min to 1 hour.
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15
In the meantime, cook the rice according to package directions.
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16
Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame.
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17
Turn on the broiler.
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18
Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot.
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19
Remove the salmon from the marinade and brush both sides with the oil.
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20
(If your pan is well-seasoned, you can skip this step.)
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21
Place the salmon skin side up in the skillet and transfer the pan to the broiler.
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22
Cook for 1 to 2 min and check for doneness.
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23
If it isn't done, flip and cook for 1 min more.
