Cookin' with Carol recipes on NBC5 - July 2001

Grilled Salmon with Tropical Salsa

Serves 4

2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon cumin
4 salmon fillets (1 pound total)
1 cup diced mango
1/2 cup pineapple tidbits
1/2 cup diced kiwi fruit
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Combine oil, lime juice, and cumin in a shallow bowl. Place salmon in the bowl, turning to coat with marinade. Marinate at room temperature for 10 to 15 minutes, or cover and marinate in the refrigerator up to 1 hour. Combine remaining ingredients in a medium bowl. Reserve in refrigerator until ready to serve (salsa will keep up to 2 days in refrigerator). Preheat a grill (or stovetop grill) to medium-high heat. Grill salmon fillets for 4 to 5 minutes on each side, until salmon is cooked through to the center. Place salmon on serving plates and top with salsa.

(Air Date: July 14, 2001)

Cool as a Cucumber Salad

Serves 6

1 cucumber, peeled
1 avocado, pitted, peeled & sliced
1 tomato, sliced
8 ounces plain yogurt
1 tablespoon olive oil
2 teaspoons lemon juice
2 teaspoons chopped fresh mint
1 clove garlic, minced
1/2 teaspoon sugar

Using a krinkle-cutting garnishing knife, cut the cucumber into thin slices, turning the cucumber a quarter turn each time to make a slice; this will give a waffle-cut appearance. (You may thinly slice the cucumber with a knife if you do not have a krinkle cutter.) Decoratively arrange the cucumber, avocado, and tomato slices on a platter. Combine the remaining ingredients in a medium bowl, then pour over salad to serve.

Notes:

Find krinkle cutters in gourmet shops, grocery stores, and at some hardware stores.

(Air Date: July 21, 2001)

Summer Fruit Dessert Pizza

Serves 16

1 (18-ounce) package refrigerated sugar cookie dough
1 (8-ounce) package cream cheese, softened
1/2 cup lemon curd
1 cup sliced plums
1 cup sliced peaches
1/2 cup sliced kiwifruit
1/2 cup raspberries
1/2 cup blueberries

Preheat oven to 350°F. Lightly spray a large baking sheet with vegetable oil spray. Using a rolling pin, roll out the dough (on the baking sheet) into a large 12-inch circle. Bake for 15 minutes, or until edges of dough are a light golden brown. Place baking sheet on a cooling rack and allow to cool for 10 minutes. Remove cookie crust from baking sheet and allow to cool completely on wire rack. Place cookie crust on a large, decorative platter when cooled. In a medium bowl, using an electric hand mixer, beat cream cheese with lemon curd, until mixture is smooth. Spread entire mixture over surface of cookie crust. Decoratively arrange fruit over cream cheese and serve immediately, or cover with plastic wrap and refrigerate for up to 1 day.

Notes:

Find lemon curd in the preserves/jam/jelly section of your grocery store.

(Air Date: July 28, 2001)