Join “Jayni’s Kitchen” this week for “Fresh and Natural Cooking with Kristen Walker.”

Host Jayni Carey and Walker, manager of the health market at the Hy-Vee Food Store on Sixth Street, will prepare the following recipe. A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Broiled Salmon Fillets with Caramelized Pears

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4 salmon fillets
1/2 cup butter
4 pears, peeled, cored and cut into 1/4-inch slices
2 tablespoons crystallized ginger, coarsely chopped (optional)
3/4 cup brown sugar
1/2 cup hazelnuts (filberts), toasted and coarsely chopped (see note)
mesclun or other mixed salad greens
balsamic vinegar
olive oil

Rinse the salmon fillets in cold water and pat dry with paper towels. Place the fillets on an aluminum foil-lined broiling pan or baking sheet and set aside.

Melt the butter in large skillet over medium heat. When the butter melts and begins to bubble, add the sliced pears and ginger. Sprinkle the brown sugar over the pears and stir. Cook the mixture over medium to medium-high heat, stirring gently, until the pears are caramelized and tender, about 5 minutes.

Spoon the caramelized pears evenly over the salmon fillets. Place the fillets about 6 inches under the oven-broiler and broil for 5 to 8 minutes, or until desired doneness is achieved. The pears should be browned and the salmon should be a consistent color of pink throughout. Tent the fillets with foil and let rest for 5 minutes before serving.

Place the mesclun or salad greens in a large salad bowl. Sprinkle with balsamic vinegar and oil and toss to combine. Place the greens on dinner plates with the salmon fillets. Sprinkle with toasted hazelnuts. Serves 4.

Note: To toast the hazelnuts: Coarsely chop (or coarsely crush) the hazelnuts and place them on a baking sheet in a 350 degree oven for about 5 minutes, or until lightly browned.