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August Menu: Salmon and Cole Slaw

Add a potato salad and fruit cobbler

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Molded Coleslaw

Salads Recipes

Yield: 4 to 6 servings

A make-ahead side dish that's not only tasty but also low in fat and calories. A food processor greatly speeds up the shredding process.

• 1/2 cup white sugar
• 2 envelopes unflavored gelatin
• 1/2 teaspoon salt
• 1 cup hot water
• 1/2 cup cider vinegar
• 2 tablespoons lemon juice
• 1-1/2 cups cold water
• 2 cups shredded cabbage or a mixture of cabbage and carrots
• 1 cup finely diced celery
• 1/2 red or green bell pepper, finely chopped
• lettuce
• mayonnaise, regular or low-fat

The day before you plan to serve this coleslaw, combine the sugar, gelatin, and salt in a medium-size mixing bowl. Stir in the hot water and continue to stir until the gelatin is dissolved. Stir in the vinegar, lemon juice, and cold water. Chill in the refrigerator until the mixture just begins to set; it should mound slightly on a spoon. Fold in the vegetables and pour into a 4-cup mold. Refrigerate overnight.

To serve, unmold on a bed of lettuce and serve with mayonnaise.

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The Only Barbecued Salmon

Fish and Seafood Recipes

Yield: 4 servings

• 8 large cloves garlic, finely chopped
• 1 teaspoon salt
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons minced sun-dried tomatoes
• 1/4 cup olive oil
• 1-1/2-pound salmon fillet, boned (preferably sockeye, coho, or spring salmon)

Sprinkle the garlic and salt in a shallow dish. Mash the garlic with the blade of a knife. In a small bowl, combine the mashed garlic, parsley, tomatoes, and oil. Mix well. Cover and refrigerate for 8 hours or overnight.

Prepare the grill for cooking. Cut two lengthwise slits in the salmon fillet with a sharp knife, dividing the surface of the fish into thirds. (Cut to the skin but not through it.) Spread half the garlic mixture over the fillet and into the slits. Place the salmon, skin side down, on a greased grill rack. Cover the grill and cook over low heat for 10 to 15 minutes. Spread the remaining garlic mixture on the fish. Continue cooking, with the lid down, over medium heat for 15 minutes, or until the fish flakes easily. Remove from the grill by inserting spatulas between the skin and the flesh, lifting the fillet, and leaving the skin on the grill. Serve the skinless, boneless fillet on a bed of fresh greens.