Join “Jayni’s Kitchen” this week for “Spring Fling: Simply Sophisticated Recipes.”

Host Jayni Carey and Chef Ken Warren, kitchen manager of Hy-Vee Food Store, 4600 W. Sixth St., will prepare the following recipes: Grilled Salmon Dijon, Savory Lemon Couscous, Steam-Fried Spring Vegetables and Bananas Foster.

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.

Grilled salmon dijon

4 salmon fillets, 1 1/2 to 2 pounds total, skins on

1/4 cup Dijon mustard

Salt & black pepper, to taste

Dried dill weed, to taste

Nonstick cooking spray

Spread the Dijon mustard evenly over the flesh side of the salmon fillets and season them with salt, pepper and dill weed. Spray the fillets with nonstick cooking spray and place them on the grill flesh side down. Cover and grill the salmon over medium heat on a gas grill or over medium charcoals. Turn the salmon about 60 degrees after 2 minutes to create a “diamond” pattern on the fillets. After 2 minutes more, turn the salmon over and grill for 3 to 4 minutes, 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. (The salmon will skin itself as it cooks.) Remove the skins from the grill and discard. Serves 4.

Savory lemon couscous

2 cups chicken broth

1 teaspoon lemon zest

Fresh cracked black pepper, ground cinnamon, ground allspice, or ground clove, your choice

1 1/2 cups dried couscous

Pour the chicken broth into a saucepan and bring to a boil over high heat. Add the lemon zest and preferred seasonings. Stir in the couscous. Cover the pan and immediately remove it from heat. Allow the couscous to stand for about 5 minutes, then fluff with a fork before serving. Serves 4.

Steam-fried spring vegetables

1/4 cup canola oil or butter

1 pound mixed whole baby vegetables, or a combination of spring vegetables such as sugar snap or snow peas, colored bell peppers, baby carrots, squash, etc., cut into bite-size pieces

1 or 2 garlic cloves, minced

Salt and pepper

2 tablespoons fresh parsley, chopped

Heat the canola oil or butter, or a combination of the two, over medium-high heat in a saute pan (one with a tight-fitting lid). Add the vegetables and garlic and stir for about 1 minute with a wooden spoon to lightly coat the vegetables with the oil. Season with salt and pepper and add about 1/2 cup water. Cover the pan with the lid, reduce the heat to medium-low and steam the vegetables for about 3 minutes. Check for doneness; sprinkle with parsley and toss to combine. Serves 4.

Bananas Foster

1/2 cup unsalted butter

2 large ripe bananas, peeled and cut into bite-size pieces

1/4 cup rum (optional)

1/2 teaspoon cinnamon

3/4 cup brown sugar

1 teaspoon vanilla extract

Vanilla ice cream

Angel food cake or pound cake

Melt the butter over medium heat in a saute pan. Add the bananas and stir gently to coat with the butter. (If you are preparing this dish in front of guests, the next step is really fun.) To flambe the dish, pour the rum over the bananas and immediately ignite with a long match. Sprinkle the cinnamon over the flaming mixture and watch it “sparkle.” Add the brown sugar and vanilla extract and simmer the mixture for about 1 minute over medium heat.

Serve the Bananas Foster immediately over ice cream and angel food cake or pound cake. Serves 4.