Tomorrow’s Salmon

For a colorful, totally do-ahead meal, try baked salmon topped with roasted tomatoes accompanied by a saute of sweet corn, peppers and onion. Roasting the tomatoes brings out their sweetness and depth.

A chilled curried carrot soup or vichyssoise would be good choices for starters, and the upside-down plum cake provides the perfect ending.

BAKED SALMON FILLETS WITH ROASTED TOMATO SLICES

TOPPING

6 large plum tomatoes, cut into 1/3-inch-thick slices

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

Freshly ground pepper

SALMON

6 (6-ounce) salmon fillets

3 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

1/2 teaspoon reduced-sodium soy sauce, preferably Tamari

Freshly ground pepper

6 cups stemmed baby spinach leaves

Snipped chives

TOPPING

Put tomatoes in 13-by-9-inch baking pan and gently toss with oil. Sprinkle with salt and sugar and gently toss until mixed. Spread out in single layer and season with pepper to taste.

Roast uncovered at 400 degrees until blistered but not browned or falling apart, 30 to 35 minutes. Transfer to plate in single layer to cool. (Note: Topping can be made 1 day ahead and refrigerated. Let come to room temperature before using.)

SALMON

Rinse salmon quickly and blot dry with paper towels. Arrange in single layer in shallow, foil-lined roasting pan.

Combine Worcestershire sauce, vinegar and soy sauce in small dish. Set aside 1 teaspoon sauce for serving. Brush salmon with sauce, reserving some for basting during cooking. Season lightly with pepper. (Note: Salmon can be prepared to this point several hours ahead and refrigerated.)

Bake uncovered at 450 degrees, brushing once with sauce, until just cooked through but not too firm, 8 to 10 minutes.

Arrange spinach leaves on platter. Remove skin from fillets with spatula and put fillets on spinach leaves. Top fillets with tomato slices, dividing evenly. Drizzle reserved 1 teaspoon sauce over salmon and spinach. Sprinkle with chives. Serve hot or at room temperature.

6 servings. Each serving:

227 calories; 436 mg sodium; 101 mg cholesterol; 10 grams fat; 5 grams carbohydrates; 29 grams protein; 0.77 gram fiber.

SAUTE OF SWEET CORN WITH TWO PEPPERS AND ONION

The fresh sweet corn is just warmed through--it’s almost raw--to keep it crunchy.

1 1/2 tablespoons oil

1 cup diced onion

1 green bell pepper, diced

1 yellow bell pepper, diced

4 cups fresh corn kernels (about 8 large ears)

1/2 teaspoon salt

1/2 teaspoon cumin

Red pepper flakes

Heat oil in 12-inch nonstick skillet over medium-high heat. When very hot but not smoking, add onion and peppers and cook, stirring often, until slightly softened, about 4 minutes. Add corn kernels, salt, cumin, and red pepper flakes to taste. Stir well. Cook until just warmed through, about 2 minutes. Serve warm or room temperature. (Note: Saute can be made several hours ahead and kept at room temperature. If serving warm, gently reheat at serving time.)

6 servings. Each serving:

156 calories; 181 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 5 grams protein; 1.08 grams fiber.

UPSIDE-DOWN PLUM CAKE

Use firm plums, more for their contrasting tartness than their texture.

TOPPING

1/4 cup (1/2 stick) butter, plus extra for greasing pan

1/2 teaspoon cinnamon

1/2 cup light brown sugar, packed

6 plums, cut into 1/2-inch-thick slices

CAKE

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

2 tablespoons rum

2 teaspoons vanilla extract

1/2 cup buttermilk

Vanilla ice cream or yogurt, optional

TOPPING

Heat butter, cinnamon and brown sugar in small saucepan over medium heat until flowing. Pour into greased 9-inch springform pan that has been wrapped outside with foil to prevent leakage. Tip pan to spread topping evenly in bottom of pan. Arrange plum slices in concentric circles, starting with outer edge. Plums should fill single layer in pan. Set aside.

CAKE

Sift flour, baking powder, baking soda and salt onto waxed paper. Set aside.

Cream butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, rum and vanilla. Mix until smooth, about 2 minutes. Add buttermilk and mix well. Add flour mixture and mix until smooth.

Carefully spoon batter on top of plums. Spread evenly.

Bake at 350 degrees until browned and toothpick inserted in center comes out clean, about 55 minutes.

Remove from oven and let rest 10 minutes on rack. Invert pan on cake platter and carefully remove collar, then round. Cool at least 2 hours before serving. Serve warm with ice cream or yogurt, if desired. (Note: Cake be made 1 day ahead and kept, covered, at room temperature. Reheat at 300 degrees until warmed through, about 12 minutes.)

8 to 10 servings. Each of 10 servings:

374 calories; 372 mg sodium; 80 mg cholesterol; 15 grams fat; 54 grams carbohydrates; 4 grams protein; 0.28 gram fiber.