Recipe(tried): Jane Fonda's Salmon with Corn Sauce

Ok, Carolyn. Here you go!

Jane Fonda's Salmon with Corn Sauce
Source: Cooking for Healthy Living by Jane Fonda, Robin Vitetta

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. (I usually do this in a ziploc bag.)

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.

Note, 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.

Nutritional analysis:
Calories 317; total fat 9g; saturated fat 1g; protein 32g; cholesterol 69mg; carbohydrates 30g; sodium 314mg; dietary fiber 7g; calories from fat 25%.

Enjoy!