Join “Jayni’s Kitchen” this week for “Gone Fishin.'”

Host Jayni Carey will prepare the following recipes: Baked Cod Corona, Mom’s Baked Noodles, Grilled Salmon Sandwiches with Sun-Dried Tomato and Basil Mayonnaise.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Baked Cod Corona

1 to 1 1/2 pound cod fillet

1 to 2 tablespoons Worcestershire sauce, to taste

2 tablespoons olive oil

Juice of 1 lime

1/2 bottle Corona beer

1 tablespoon garlic, minced

1 teaspoon ground chipotle chile pepper

Kosher salt, to taste

Fresh cracked black pepper, to taste

2 tablespoons fresh cilantro, chopped

1 teaspoon paprika

Lightly grease a baking dish large enough to accommodate the cod fillet. Put the cod in the baking dish and top with the Worcestershire sauce, olive oil and lime juice. Pour the beer around the fillet. Evenly sprinkle the cod with the chopped garlic, gound chipotle chile pepper, salt and pepper. Top with the cilantro and paprika. Bake the cod, uncovered, in a 350-degree oven for 25 to 30 minutes, until opaque in the center. Serve with Mom’s Noodles (recipe follows). Serves 4.

Mom’s Baked Noodles

1 8-ounce package wide egg noodles

1 16-ounce carton sour cream

2 cups small curd cottage cheese

2 tablespoons butter or margarine

Paprika

Cook the noodles according to the package directions. Lightly grease a medium size baking dish and set aside. Drain the cooked noodles well and place them in a large bowl. Stir in the sour cream and cottage cheese until well-combined. Pour the noodles into the prepared baking dish. Cut the butter into small pieces and place on top of the noodles. Sprinkle paprika over top to lightly cover the noodles. Bake uncovered in a 350-degree oven for 1 hour. Serves 6 to 8.

Grilled Salmon Sandwiches with Sun-Dried Tomato and Basil Mayonnaise

4 salmon fillets

6 tablespoons olive oil, divided

Kosher salt, to taste

Fresh cracked black pepper, to taste

4 ciabatta rolls

Romaine lettuce

Sun-Dried Tomato and Basil Mayonnaise:

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon brown mustard or Dijon mustard

1 teaspoon lemon zest

1 teaspoon lemon juice

1 teaspoon garlic, chopped

3 tablespoons fresh basil (10 to 15 leaves)

4 or 5 sun-dried tomatoes (packed in oil), drained

Preheat a gas grill on high heat, or prepare hot charcoals. Rub 2 tablespoons of olive oil on both sides of the salmon fillets. Sprinkle the flesh side of the fillets with kosher salt and black pepper. Carefully rub 2 tablespoons of olive oil on the hot grill grate to keep the salmon from sticking (Dip a towel in olive oil and use grilling tongs to rub the grates.) Place the salmon on the grill flesh side down. Cover and grill the salmon over high heat on a gas grill or over hot charcoals for 4 to 5 minutes. Turn the salmon over and grill for 4 to 5 minutes more, depending on the thickness of the fillets. To remove the fillets from the grill, slide a metal spatula between the flesh and the skin and carefully separate each fillet from the skin. Remove the skins from the grill and discard.

While the salmon is grilling, split the ciabatta rolls in half and brush with 1 to 2 tablespoons of olive oil. Grill the rolls for 1 to 2 minutes, until lightly toasted.

Sun-Dried Tomato and Basil Mayonnaise: Blend the mayonnaise, sour cream, mustard, lemon zest, lemon juice and garlic in a food processor. Add the basil leaves and sun-dried tomatoes and pulse several times to finely chop them. Spoon the mixture into a bowl. Cover and chill before serving. Makes about 3/4 cup.

To assemble the sandwiches, place each grilled salmon fillet on a toasted ciabatta roll, top with the Sun-Dried Tomato and Basil Mayonnaise and lettuce leaves. Serves 4.

– Recipes by Jeff Novorr, vice president/corporate compliance & privacy officer, Lawrence Memorial Hospital.