Join “Jayni’s Kitchen” this week for “California Dreamin’.”

Host Jayni Carey will prepare dishes using ingredients from the central coast of California, including the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Oven-Roasted Salmon Fillets with Sun-Dried Tomato Topping

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4 6-ounce salmon fillets

salt and black pepper

1/3 cup all-purpose flour

3 tablespoons vegetable oil

Sun-dried tomato topping:

1 8-ounce jar whole sun-dried tomatoes packed in olive oil

1 small garlic, minced

6 tablespoons sun-dried tomato oil

1 teaspoon lemon zest

1 tablespoon lemon juice

Garlic spinach (recipe follows)

Remove the skins from the salmon fillets, if desired. Rinse the fillets in cold water, then pat dry with paper towels. Sprinkle the fillets with salt and pepper and dust lightly with flour, shaking off excess.

Heat the vegetable oil over medium-high heat in an oven-proof skillet large enough to hold the salmon fillets. When the oil is very hot, add the fillets and sear for 1 to 2 minutes, until golden. Carefully turn the fillets over and place the skillet in a 500-degree oven for about 5 minutes, or until desired doneness is achieved. Remove the fillets from the skillet and place them on a warm platter. Cover with aluminum foil and let rest for about 5 minutes.

Sun-dried tomato topping: Remove 8 medium sun-dried tomatoes from the jar. (Reserve the remaining for another use.) Place them in a mini-food processor or a blender with the garlic and blend until finely chopped. Measure 6 tablespoons of the tomato oil from the jar and pour it into the food processor with the sun-dried tomatoes. Blend briefly to combine. Pour the mixture into a small bowl. Stir in the lemon zest and lemon juice.

To serve, divide the garlic spinach among four dinner plates. Arrange the salmon fillets on top of the spinach. Drizzle each fillet with some of the sun-dried tomato topping. Serves 4.

Garlic Spinach

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1 large bunch spinach leaves (or 2 small bunches), stemmed, rinsed and well-drained

3 tablespoons olive oil

2 garlic cloves, smashed

Prepare the spinach as directed. Heat the olive oil over medium-low heat in a large braising pan or skillet. Add the smashed garlic cloves and cook until lightly browned to release their flavor into the oil, about 3 minutes.

Remove the garlic cloves and discard. Raise the heat to medium and add the spinach leaves, turning them frequently, just until wilted.

Sprinkle with salt and pepper. Serves 4.