Glaze adds smoky punch to salmon

A bourbon glaze gives this grilled salmon a smoked oak flavor without having to roast it on a wooden plank. The glaze also adds a little punch. The salmon gently cooks in the glaze, absorbing the flavor.

Creamer potatoes are small, about 3/4-inch in diameter, and new potatoes are a little larger. Both are tender and flavorful and have a short spring season. Asparagus is also in season.

This meal contains 700 calories per serving with 22 percent of calories from fat.

Canned potatoes, which are already cooked, can be substituted. Simply saute them with the asparagus in olive oil for 5 minutes.

If you do not have bourbon on hand, it can be bought in a liquor store in small bottles called splits. Any type can be used.

The sauce should be kept at a simmer. If it becomes too dry, add a little water. If it is not thick, cook it for a few minutes more after the salmon has been removed.

Bourbon-Glazed Salmon

1/4cup fat-free, low-sodium chicken broth

1/4cup bourbon

3 tablespoons tomato paste

3 tablespoons honey

Salt and freshly ground pepper

3/4lb. salmon fillet

Blend broth, bourbon, tomato paste and honey over medium-high heat in a skillet just large enough to hold the salmon. When it comes to a simmer, add the salmon. Keeping the sauce at a low simmer, cook the salmon 3 minutes, turn and cook 4 more minutes for a 3/4-inch thick fillet. The sauce will cook to a glaze. Divide salmon between 2 dinner plates and spoon glaze on top. Makes 2 servings.

Per serving: 456 calories (18 percent from fat), 39.8 g protein, 29.8 g carbohydrate, 9.2 g fat (2.2 g saturated fat), 0.8 g fiber, 110 mg cholesterol, 231 mg sodium.

The Wichita Eagle—04/21/10

Spring Potatoes and Asparagus

1/2lb. creamer or new potatoes (or red potatoes cut into 1/2-inch cubes)

1/2lb. asparagus

2 teaspoons olive oil

Salt and freshly ground pepper

Wash but do not peel potatoes. Place in a saucepan and fill with cold water to cover. Bring to a boil, cover with a lid and boil 10 minutes. Cut 1 inch from base of asparagus to remove hard woody end. Cut remaining asparagus into 1-inch pieces (about 2 cups). Add to pot and continue to boil 5 minutes. Drain and toss with olive oil and salt and pepper to taste. Makes 2 servings.

Per serving: 245 calories (28 percent from fat), 7.1 g protein, 40 g carbohydrate, 7.7 g fat (0.9 g saturated), 6.2 g fiber, 0 cholesterol, 15 mg sodium.

The Wichita Eagle—04/21/10