Issues → July/August 2007 → Food →

August Menu: Salmon and Cole Slaw

Add a potato salad and fruit cobbler

Stay outdoors with barbecued salmon and summer sides.

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.

Comments

David Veljacic, a Vancouver fireman, began barbecuing competitively eight years ago. He has captured prizes internationally for his barbecued salmon recipe and, in 1991, was named the Canadian Barbeque Champion.

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Roasted Potato Salad

Salads Recipes | Potatoes Recipes

Yield: 4 servings

Our testers loved this low-fat alternative to the traditional potato salad. Besides being easy to make and delicious, it can be served warm, at room temperature, or cold, which makes it perfect for every occasion from picnics to cabin fever potlucks.

• 2 pounds small red potatoes, halved or quartered
• 2 tablespoons olive oil
• Several pinches dried thyme
• 1 green bell pepper, cut in thin strips
• 1 medium-size sweet white onion, cut in 1/2-inch slivers
• 1/2 red bell pepper, cut in thin strips
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon of the olive oil and a pinch of thyme. Place in a single layer in a roasting pan and roast for 15 minutes. Meanwhile, combine the green pepper and onion with the remaining oil and a pinch of thyme. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.

Combine the red pepper, vinegar, salt, pepper, and another pinch of thyme. Add to the potato mixture. Serve the salad warm, cold, or at room temperature.

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Blackberry Peach Cobbler

Fruit Recipes | Pies and Pastries Recipes

Yield: 6 to 8 servings

• Fruit mixture:
• 4 large or 6 medium peaches; 2 cans; or 2 cups frozen
• 2 cups fresh or frozen blackberries
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 teaspoon ground ginger
• 1 tablespoon Grand Marnier
• butter for greasing
• Oatmeal scone mix:
• 1-1/2 cup flour
• 1/2 cup quick oats
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/3 cup sugar
• 1 egg slightly beaten
• 1/3 cup milk
• 1/3 cup melted butter
• cinnamon sugar for sprinkling

Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.

While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Don't overmix.

Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle lightly with cinnamon sugar. Bake for about 15 minutes.

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