Chef Mike Kringsta from Bonefish Grill joined the News at Noon to share recipes for Norwegian salmon and a "Winter White Cosmo."

Rhea’s Norwegian Salmon

Topping ingredients:

  • 1 can jumbo lump or lump crab meat
  • 1 bag baby spinach
  • 2-3 cloves chopped garlic or 1 TBSP pre-minced garlic
  • 1 8 oz jar julienned sun-dried tomatoes
  • 2 TBSP olive oil
  • 1 Tsp kosher salt
  • 1 Tsp ground black pepper

Salmon ingredients:

  • 4 each - 6 oz pieces of skin off or on salmon
  • 1 Tsp kosher salt
  • 1 Tsp ground black pepper
  • 1 TBSP olive oil

Lime tomato garlic sauce ingredients:

  • ½ cup fresh tomatoes, chopped
  • ½ cup sun-dried Tomatoes, chopped
  • ½ cup dry white wine
  • Juice from 2 lemons
  • Juice from 2 limes
  • 4 TBSP garlic, minced
  • 4 TBSP sugar, granulated
  • ½ cup heavy cream
  • 2 tsp sea salt
  • 4 TBSP butter, cut into cubes

Winter White Cosmo


  • Your favorite vodka 2 oz.
  • Cointreau .25 oz.
  • Fresh lime juice/simple syrup mixture .50 oz.
  • White cranberry juice 1.5 oz.
  • Cranberries (floating as garnish) 3 to 4 cranberries


  • Combine ingredients over ice in shaker tin. Shake & strain into chilled martini glass. For a festive touch garnish with 3-4 floating cranberries.
  • Secrets to Shake it up
  • Make your own cranberry vodka infusion, by placing cranberries in your favorite vodka and allow it to infuse for 48- 72 hours.
  • For a stronger Cosmo flavor, substitute your favorite Citron flavored vodka.
  • For a fun twist and a little bit sweeter flavor use St. Germain Elderflower Liqueur in place of the Cointreau.
  • Increase the volume of all ingredients by 10 and serve punch style. Freeze cranberries in a block of ice so not only does it keep the punch chilled but also looks fun and festive for your holiday party!

To learn more about Bonefish Grill, visit their website.

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