Salmon with sweetcorn sauce

Salmon marinating

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

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

corn, tomatoes and cumin coriander and spring onions

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.

Serves 4.

Cherry tomato quarters tomatoes drying under mosquito net

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.

sweetcorn sauce

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.

Cooking for healthy living

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.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Fish and seafood, Light meal, Main dish, Sauces and condiments, Vegetable and tagged , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Salmon with sweetcorn sauce

  1. Alison says:

    Sounds delicious and relatively easy! Might have to try it.

  2. Rhonda says:

    Sounds good. Easy, too! And I love salmon. Now, if only I could get Ben to like it!

  3. weggieboy says:

    Though we associate him with Nebraska (Nebraskans, that is), Carson actually was born in Iowa, and the family moved to Norfolk, NE when he was eight. I think his roots grew in Nebraska, however, as he did a lot financially and through personal appearances to promote Norfolk projects. Other contributions to Nebraska are noted in this link:

    Dick Cavett, on the other hand, is a Nebraska-born Nebraskan who made his name as a guest and host on talk shows.

    • leggypeggy says:

      Wow, thanks for that. I was always so sure Carson was born in Nebraska because he always talked it up so much. He really was a champion for the state and for NOrfolk in particular. Cavett was from near Kearney (Gibbon I think), where I lived and worked for almost 12 years.

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