Blackened Salmon w Avocado Cucumber Salsa by CK
1 Tbsp olive oil
4 salmon fillets
4 tsp cajun seasoning
2 avocado, diced
1/2 cucumber, peeled and diced
1/2 red onion, diced
1 jalapeno, seeded and minced
1 Tbsp cilantro, chopped
1 Tbsp lime juice
1/2 tsp salt
Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon,
seasoned with the cajun seasoning, and cook until deeply golden brown to
slightly blackened before flipping and repeating for the other side.
Mix avocado cucumber salsa ingredients and enjoy on top of the salmon.

INSTANT POT CHEESY SCALLOPED POTATOES AU GRATIN by GKT
6-7 russet potatoes, peeled
1 c. chicken broth
4 oz. cream cheese
2 Tbsp. heavy whipping cream
1 c. milk
1 1/2 c. shredded cheddar cheese
1/2 c. shredded parmesan reggiano cheese
2 garlic cloves, minced
1 tsp. onion powder
salt and pepper to taste
1 tsp. chives
Slice the potatoes into rounds about 1/4″ thick. Add the potatoes to the Instant Pot with the chicken broth.  Cook for 2 minutes on Manual>High Pressure Cooking. While the potatoes cook, prep the remaining ingredients and preheat the oven to broil. Spray a baking dish with cooking spray. When the Instant Pot indicates it has finished,  quick release the steam. Open the Instant Pot. Remove the potatoes and place them in the baking dish.  Hit cancel on the Instant Pot and then saute. Add the garlic to the pot and cook for 1 to 2 minutes.  Add the milk, cream, salt, pepper, onion powder, 1 c. of cheddar cheese, parmesan reggiano, and cream cheese to pot.  Stir continuously until the cheese and cream cheese have melted. Drizzle the potatoes with the liquid mixture.  Sprinkle the remaining cheddar throughout. Broil for 3-4 minutes until the cheese has melted. Remove the pan from the oven.