Fernandina Fare - Tested Recipes of Local Favorites

FERNANDINA FARE
Tested recipes of local favorites

BROILED SALMON WITH CORN
& RED PEPPER SALSA
FROM: Family Circle

2 TBLS. reduced-sodium soy sauce
1 TBL. fresh lemon juice
1 clove garlic, mashed
2 tsps. sugar
1 salmon fillet (about 1-1/4 lbs. total)
1 tsp. coarse pepper

Salsa:

1 pkg. (10-oz.) frozen corn kernels, thawed
1 jar (7-oz.) roasted red peppers in water, drained and liquid reserved, peppers chopped

Combine the soy sauce, lemon juice, garlic and sugar in a shallow baking dish. Place salmon in dish, turning to coat both sides of fish. Cover with plastic wrap and refrigerate salmon for 30 minutes. Turn fish over in the marinade several times.

Preheat broiler.

Remove salmon from marinade, sprinkle both sides with pepper. Place salmon on a rack in roasting pan.

Broil 4 inches from source of heat, turning once, about 8 minutes total time, or until fish just begins to flake when tested with a fork.

Meanwhile, prepare the salsa. Combine corn, peppers and reserved roasted red pepper liquid in small saucepan. Bring to boiling; remove from heat. Serve salsa with salmon. Garnish with lemon if you wish.

PESTO GREEN BEANS AND TOMATOES
FROM: Better Homes and Gardens

1-1/2 lbs. fresh green beans, trimmed
1 pint red grape tomatoes, halved
Salt and freshly ground pepper
Pesto Vinaigrette:
1/2 cup basil pesto
3 TBLS. white wine vinegar
1 TBL. fresh lemon juice
1/4 cup extra virgin olive oil
Salt and ground white pepper

In a bowl, combine pesto, vinegar and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Makes about 3/4 cup.

Cook beans, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

In a large bowl toss green beans and tomatoes with 1/4 cup of the pesto vinaigrette. Add additional vinaigrette if desired. Season to taste with salt and pepper. Makes 6-8 servings

BAKED CORN CASSEROLE
FROM: April Johnson

1 can whole kernel corn, drained
1 can cream corn
1 cup sour cream
1 (8-1/2 oz.) box corn muffin mix
1 cup melted butter
1 beaten egg
Paprika (optional)

Mix ingredients in order given and pour into buttered 1-1/2 quart baking dish. Bake 45 minutes at 350¡.