Cooking tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is reliant on the gi (or glycaemic index), a list showing types of food and a score illustrating the ease with which the carbohydrates of the food gets changed to sugar in the dieters blood stream. The claim is that slow acting foods (ie those foods with a low Glycaemic index score), keep you satisfied for a longer period of time and help to consume less food without feeling you are missing out.
It is also beneficial for diabetics, as the low GI types of food are useful in managing increases in glucose secretion.

Grilled Salmon with Tomato-Ginger Relish Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

***SALMON*** vegetable oil 1 tablespoon extra-virgin olive oil

2 whole salmon fillets -- (3 to 3 1/2 lbs.

-- each), with skin 1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons fresh thyme leaves

***TOMATO-GINGER RELISH*** 3 pints red and/or yellow cherry tomatoes -- finely chopped (6

-- cups) 3 tablespoons white balsamic or white wine vinegar

1 tablespoon grated fresh ginger

1 teaspoon salt

****** lime wedges -- for garnish fresh thyme sprigs -- for garnish

1. Brush grill generously with vegetable oil; heat grill.

2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides of fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side of e ach.

3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches from h eat source, 8 to 10 minutes until lightly browned. Using two large metal spatu las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked throu gh. Transfer to serving platter; cover and keep warm.

4. Clean grill; brush generously with vegetable oil. Repeat process with rema ining salmon. (Can be made ahead. Cool fillets completely. Cover with plasti c wrap and refrigerate up to 6 hours. Let stand at room temperature 30 minutes before serving.) Serve with Tomato-Ginger Relish. Garnish with lime wedges an d thyme sprigs, if desired. Makes 8 to 10 servings.

Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl. (Can be made ahead. Cover and refrigerate overnight. Let stand at room temperatur e 30 minutes before serving.)

There is no more impressive company dish than a whole side of filleted salmon. It's now available in many supermarkets at affordable prices. Freshly grated ginger adds an unexpected touch of sweetness and heat to the red and yellow che rry tomato relish.

Prep time: 40 minutes Grilling time: 13 to 20 minutes per salmon fillet Degree of difficulty: moderate

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com

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<h1>Grilled Salmon with Tomato-Ginger Relish</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>***SALMON*** vegetable oil 1 tablespoon extra-virgin olive oil <P>2 whole salmon fillets -- (3 to 3 1/2 lbs. <P>-- each), with skin 1 teaspoon salt <P>1/2 teaspoon freshly ground pepper <P>3 tablespoons fresh thyme leaves <P>***TOMATO-GINGER RELISH*** 3 pints red and/or yellow cherry tomatoes -- finely chopped (6 <P>-- cups) 3 tablespoons white balsamic or white wine vinegar <P>1 tablespoon grated fresh ginger <P>1 teaspoon salt <P>****** lime wedges -- for garnish fresh thyme sprigs -- for garnish <P>1. Brush grill generously with vegetable oil; heat grill. <P>2. Brush both sides of salmon fillets with olive oil. Sprinkle both sides of fillets with salt and pepper. Sprinkle fresh thyme leaves on skinned side of e ach. <P>3. Grill one salmon fillet skin side up over medium heat, 4 to 5 inches from h eat source, 8 to 10 minutes until lightly browned. Using two large metal spatu las, carefully turn salmon. Grill 5 to 10 minutes more until just cooked throu gh. Transfer to serving platter; cover and keep warm. <P>4. Clean grill; brush generously with vegetable oil. Repeat process with rema ining salmon. (Can be made ahead. Cool fillets completely. Cover with plasti c wrap and refrigerate up to 6 hours. Let stand at room temperature 30 minutes before serving.) Serve with Tomato-Ginger Relish. Garnish with lime wedges an d thyme sprigs, if desired. Makes 8 to 10 servings. <P>Tomato-Ginger Relish: Combine tomatoes, vinegar, ginger and salt in bowl. (Can be made ahead. Cover and refrigerate overnight. Let stand at room temperatur e 30 minutes before serving.) <P>There is no more impressive company dish than a whole side of filleted salmon. It's now available in many supermarkets at affordable prices. Freshly grated ginger adds an unexpected touch of sweetness and heat to the red and yellow che rry tomato relish. <P>Prep time: 40 minutes Grilling time: 13 to 20 minutes per salmon fillet Degree of difficulty: moderate <P>MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 <P>Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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