Have you eaten and drunk yourself silly over the festive season? I have! Now is the time to rein it in here at Silver Screen Suppers Towers. As usual at this time of year I will be turning to the 3 movie star cookbooks that offer slightly healthier options in the kitchen.
I’m thinking about going on the Liz Taylor regime for a while…
Tessie O’Shea’s book is full of weird and wonderful ways of cutting down on carbs…
But really, the most sensible of the 3 is Jane’s…
There are a lot of very appealing recipes in Jane’s book and I love this salmon recipe. I made this way back in 2017 and it made me laugh to read the blog post about it. After much procrastination I finally had a go at the Jane Fonda Workout.
Haha, I could only really do the arm exercises, but I might give it another go at some point in 2021 (!) I think I am generally fitter now than I was then, thanks to the power of Pilates…
I am slighty freaked out to see that this is my 1,500th blog post. Crikey! This year in May I will have been blogging about movie star recipes for FIFTEEN YEARS. I can’t quite believe it. I’ll have to think of something special to do on the 14th May. Any ideas?!
My new under cabinet lighting system is stuck somewhere in transit in Europe now that we are Plague Island and Brexited here in the UK.
Hence my low light photo of the salmon was terrible. Here’s the one I made in 2017 though – much more photogenic!
Here’s a note for those folks who are living on their own. This recipe serves four but I made half of this recipe with two salmon steaks. I ate one for my din-dins and then the next day I broke the second salmon steak into pieces, mixed it into the remaining sauce, added a bit of mayonnaise and had it on a jacket potato – it was DIVINE!
Thanks Jane!
Jane Fonda’s Salmon With Sweetcorn Sauce
- 2 tablespoons reduced sodium soy sauce
- 2 garlic cloves, peeled and minced
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 4 center-cut salmon fillets, about 4 oz each (skinned and trimmed, and pin bones removed)
- 2 cups corn kernels
- 1/3 cup choppied sun-dried tomatoes, packed without oil
- 1/2 cup water
- 1/2 teaspoon ground cumin
- 1/4 cup chopped green onions, green and white parts
- 1/4 cup choped fresh cilantro (fresh coriander)
- 1 teaspoon ground black pepper
- To make marinade, in a shallow glass baking 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 corn sauce, in a small saucepan over medium-high het, combine the corn, tomatoes, water and cumin. Bring to a boil, reduce the heat to low and simmer until the tomtoes are soft, about 10 minutes. Remove from the heat, add the green onions and cilantro and stir to mix well. Cover to keep warm.
- In a large nonstick frying pan over 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 saute for 4 minutes. Turn and saute the fish until it just separates when pressed with a fork, about 4 minutes more.
- To serve, divide the fillets among 4 individual plates. Top each with an equal amount of the sauce. Garnish with cilantro sprig.
The corn sauce, which is also good on chicken breasts or halibut, can be made ahead, refrigerated in an airtight container for up to 2 days and reheated in a small saucepan over low heat while the fish cooks.
