Cooking for healthy living, 240pp.
by Jane Fonda
Pavilion Books, London, 1996
Cooking on page 132
I’ve always been rather fond of the Fondas. Jane’s father, Henry, was born in my home state, Nebraska. So was Johnny Carson, a long-time host of TV’s The Late Show. It was wonderful fun watching the two men appear together. They’d spend the whole time talking about Nebraska, leaving other guests on the show perplexed (and most likely bored) and putting smiles of pride on our Nebraska faces.
But back to Jane. Probably best-known for her careers as an award-winning actress and film and television producer, Jane has since become a leading health and fitness guru. She has produced 23 videos, developed 13 audio programs and written six books. This is her only cookbook.
We’re on page 132 today because page 32 has no recipes, just suggested breakfast menus.
Salmon with sweetcorn sauce
2 tablespoons reduced sodium soy sauce
2 garlic cloves, very finely chopped
1 tablespoon lemon juice
1 teaspoon sugar
4 center-cut salmon fillets, about 125 g (4 oz) each
375 g (12 oz) sweetcorn kernels
75 g (2 1/2 oz) sundried tomatoes, packed without oil, chopped
125 ml (4 fl oz) water
1/2 teaspoon ground cumin
20 g (3/4 oz) spring onions, green and white parts, chopped
10 g (1/3 oz) fresh coriander, chopped
1 teaspoon ground black pepper
To make the marinade, in a shallow non-metallic dish, combine the soy sauce, garlic, lemon juice and sugar. Add the salmon fillets, turn to coat both sides, cover, refrigerate and marinate for 15 minutes to 8 hours.
To make the sauce, in a small saucepan over a medium-high heat, combine the sweetcorn, tomatoes, water and cumin. Bring to the boil, then reduce the heat to low and simmer until the tomatoes are soft, about 10 minutes. Remove from the heat, add the green onions and coriander and mix well.
In a large non-stick frying pan over a medium-high heat, heat 1 tablespoon of the marinade. Transfer the salmon to a work surface and coat with the pepper. Discard the remaining marinade.
Add the salmon to the hot pan and sauté for 4 minutes. Turn and sauté the fish until it just separates when pressed with a fork, about 4 minutes more.
To serve, divide the fillets amongst 4 individual plates. Top each with an equal amount of the sauce.
How it played out
Except for sundried tomatoes, I had everything on hand, but that was easily fixed. In the morning, I quartered about 95 grams of cherry tomatoes and put them in the sun on a plate covered with a bit of mosquito net. By mid-afternoon, they were dry enough for the job, and weighed exactly 75 grams.
It took no time to whip up the marinade. I used an extra tablespoon of lemon juice (why not) and only 1/2 a teaspoon of sugar. The sauce was easy too. I cut the kernels off three cobs, which gave me 325 grams of corn.
I marinated the fillets for about 30 minutes, and then coated them with coarsely ground pepper. I was about to grab a frying pan when I decided it was a waste to toss the marinade. So I revved the oven up to 200°C, basted the fish with the marinade and baked it all for about 12 minutes.
This was absolute perfection, and especially satisfying because each serving has only 353 calories (1484 kilojoules). This makes it a perfect dish for our 5:2 diet, which means twice a week we limit our daily calorie intake to 500 for me and 600 for Poor John.
You can bet I’ll be making this at least once a week.
P.S. I made it twice in two days. The first time for this recipe and the second as an accompaniment to eye fillet steaks. Yummo!
And if you are a fish lover or love fishing, check out my travel blog for an item on the fabulous fish market we visited in Nouadhibou in Mauritania.