Candy pinwheels ahead on show

Information on making candy pinwheels, unique no-sew pillows and preparing savory and flavorful California figs will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Nancy Siler always has new ways to use basic candy melts, and she’ll demonstrate how to make candy pinwheels that will be a big hit at any occasion, especially a child’s birthday party. Siler formerly represented Wilton Brands LLC in Woodridge, Illinois.

Jana Beus, owner of Doll Stuff by Jana, will demonstrate some unique no-sew pillows made from foam and paint rollers, decorated with applique and other embellishments. Beus is from Ogden, Utah.

Chef John Csukor is a culinary consultant to the California Fig Advisory Board, and he’s going to talk about and demonstrate how to prepare savory and flavorful California figs. He’ll present simple and trendy Korean style barbeque full of bold flavors and use it over a variety of grilled proteins. His business is Kor Food Innovation in Ashland, Virginia.

Information on making cards, the health benefits of fresh orange juice, and the “team of angels” project will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Maria Nerius represents createforless.com, which is located in Portland, Oregon, and she will show how to make beautiful cards with the wide variety of card blanks now available.

Pat Baird is a registered dietitian and the spokesperson for Florida Citrus. Baird will explain the health and nutrition benefits of using 100% orange juice. She lives in Greenwich, Connecticut.

Author and humanitarian, Trisha Gallagher will tell about her “team of angels” project, explain who rec-

eives the pins and how they benefit them. Gallagher is from Norristown, Pennsylvania.

Citrus-seared salmon honey pecans

1/2 tablespoon tamari sauce or soy sauce

2 tablespoons honey

Cayenne pepper and salt to taste

1/2 cup pecan halves

Preheat oven to 350º F. Combine all ingredients in small saucepan and place over medium heat. Simmer four minutes then drain. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes, until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into 1/4-inch pieces.

Note: Store-bought honey pecans can be substituted.

Salmon

2 tablespoons ancho chili powder

2 tablespoons ground coriander

1/2 teaspoon freshly ground pepper

1 cup 100% orange juice

1 cup chopped fresh cilantro stems and leaves

6 each 6-ounce skinless, boneless wild salmon fillets

2 tablespoons grapeseed or canola oil

Salt and pepper to taste

Combine chili powder, coriander, pepper and orange juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro. Place salmon fillets in a 9x13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool. To cook salmon: Lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more. Remove from the fire and allow fillets to rest in hot pans.

Salad

Reduced salmon marinade

1 teaspoon grapeseed or canola oil

6 cups mixed salad greens

2 cups fresh cilantro leaves

1/2 cup chopped honey roasted pecans

1/4 cup dried currants or chopped raisins

Salt and freshly ground pepper to taste

Place half the reserved salmon marinade in small mixing bowl. Whisk in oil and set aside. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey roasted pecans. Toss well and set aside. Divide onto the center of six plates. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]