|Salmon Shish Kebab, Black Rice and Corn (photo by Jenny Craig)|
You’ve planned dinner for two, and suddenly a third person turns up. Don’t panic. There are lots of ways to stretch a meal without people leaving the table hungry.
* Add an appetizer (see White Bean Spread recipe), a soup or an extra vegetable
* Make a big salad
* Prepare garlic bread (keep loaves of French bread in the freezer)
* Cook extra rice or potatoes
* If your menu features meat or fish, cut it into bite-size pieces and make shish kebab. Fill out the skewers with quick-cooking raw vegetables and oven-grill everything. Your guest will think you planned it that way.
Salmon Shish Kebab – serves 3
1/2 pound salmon filet (not steaks)1/2 large onion cut into 1-inch piecesHandful cherry tomatoesA selection of quick-cooking vegetables such as asparagus, celery, mushrooms,zucchini or an ear of corn sliced through the cob into 1-inch sections1/4 cup bottled marinade (or 3 tablespoons soy sauce, 2 tablespoonsbrown sugar, 1 tablespoon wine and 1 tablespoon oil mixed together)1 tablespoon canola oil or more if needed2 cups hot cooked rice (optional)
Rinse the salmon. If the skin is still attached, place the salmon, skin side down, on a cutting board and slide a sharp knife between the skin and the salmon flesh. Discard the skin, cut the salmon into 1-inch pieces and put in a large bowl.
Wash the vegetables and cut them into 1-inch slices or 2-inch lengths. Add the vegetables to the bowl. Add the marinade and stir the salmon/vegetable mixture and let sit for 5 minutes.
Begin preheating the broiler, making sure the top rack is about 4 inches from the broiling unit.
Cover a broiling pan with foil for easy clean-up. Thread the vegetables and salmon onto 6 skewers and place on the foil. Place the pan under the broiler for 2-3 minutes per side, or until the fish is cooked. Serve 2 skewers per person on a plate.
|Photo by Jenny Craig|