Southern food is oh-so-good, but it can be oh-so-unhealthful as well.
Southern Living is out with a new book, "The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon" by Carolyn O'Neil, ($24.95, hardcover, Oxmoor House) and the title pretty much sums it up.
The recipes are low-cal takes on southern food classics and modern versions as well. Try out this recipe for glazed salmon with stir-fried vegetables for a light and flavorful dinner.
GLAZED SALMON WITH STIR-FRIED VEGETABLES
1/4 cup apple jelly
3 tbsp. rice vinegar
1 tbsp. light soy sauce
1 tsp. cornstarch 4 (6-oz.) skinless salmon fillets
1/4 tsp. table salt
2 carrots, cut into thin strips (1 cup)
1 parsnip, cut into thin strips ( 1/2 cup)
2 tsp. vegetable oil
8 green onions, cut into thin strips (2 cups)
1 small red bell pepper, cut into thin strips (1 cup)
Whisk together apple jelly, vinegar, 2 tablespoons water, soy sauce, and cornstarch in a small bowl.
Preheat broiler with oven rack 5 1/2 inches from heat. Sprinkle salmon fillets evenly with salt; place on a lightly greased rack in an aluminum foil-lined broiler pan.
Broil 10 minutes or just until fish flakes with a fork.
Meanwhile, stir-fry carrots and parsnip in hot oil in a large skillet over medium-high heat for 2 minutes. Add green onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.
Add jelly mixture to skillet, and cook, stirring constantly, 1 minute or until thickened.
Spoon about 2/3 cup vegetables onto each of 4 plates; drizzle each serving with 1 tablespoon sauce. Top vegetables with salmon fillets, and drizzle 1 tablespoon sauce over each fillet.
Makes 4 servings.
(Lisa Abraham can be reached at 330-996-3737 or at firstname.lastname@example.org. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.)