Week of 3/18/2002

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Grilled Salmon with Roasted-Corn Salad
Salmon is an excellant source of Omega 3 fats..

3 cups fresh corn kernels or 2 (10-oz.) packages frozen corn, thawed and drained
1 red bell pepper, seeded and finely chopped
4 scallions, thinly sliced
1/2 cup chopped cilantro
1 jalapeno pepper, seeded, and minced
3 Tbls. cider vinegar
1 Tbls. honey
1 Tbls. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
4 (5 oz.) salmon fillets

Preheat the oven to 425? F. Spray a baking sheet with nonstick spray. Spread the corn on the baking sheet. Roast, stirring occasionally, until lightly browned, about 20 minutes; cool completely.

Meanwhile, combine the bell pepper, scallions, cilantro, jalapeno pepper, vinegar, honey, 2 teaspoons of the oil, the mustard and 1/4 teaspoon of the salt in a large bowl. Stir in the corn. Cover and chill until ready to serve.

Rub the salmon steaks with the remaining 1 teaspoon oil and remaining 1/2 teaspoon salt. Heat a nonstick ridged grill pan or skillet over medium-high heat. Cook the salmon until browned on the outside and just opaque in the center, about 4 minutes on each side. 1 salmon fillet with 1 cup salad is 363 calories and 12 grams of fat.

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Buttered Noodles with Chives
A simple-to-do side dish that works with almost any meat or fowl.

10 oz. no-yolk egg noodles
2 Tbls. unsalted butter, cut into bits
1/2 cup low-fat chicken stock or low-sodium fat-free chicken broth, heated
1/4 cup chopped fresh chives
3/4 tsp. salt
1/4 tsp. black pepper

Cook noodles in a large pot of boiling salted water, stirring occasionally, until tender, 10 to 12 minutes. Drain in a colander and immediately toss with remaining ingredients in a large bowl. Makes 8 servings.

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Lemon-Buttermilk Pancakes with Blueberry Syrup
Lightly fragrant and delicious...

1 pint fresh blueberries, stemmed and hulled
2 cups light corn syrup
1 cup unbleached all-purpose flour
2 Tbls. sugar
1 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 cup buttermilk
1 large egg
2 Tbls. butter, melted
2 Tbls. fresh lemon zest, finely chopped
1/2 stick butter, cut into 10 equal slices
Confectioners sugar

In a nonreactive saucepan, over medium heat, combine the blueberries and corn syrup. Bring to a boil and cook for a couple of minutes. Remove from the heat and with a hand potato masher, mash the berries. Keep warm.

In a small mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg and butter until fully incorporated. Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps. Fold in the lemon zest and allow the batter to sit for a couple of minutes.

Lightly grease a griddle over medium heat. Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake. Cook for about 2 to 3 minutes or until the batter bubbles and is golden brown, flip over and continue to cook until golden brown. Repeat the above process with the remaining batter. Stack the pancakes on each serving plate. Place a pat of butter between each layer. Drizzle the pancakes with the syrup and garnish with the confectioners’ sugar. Serves 4.