Join “Jayni’s Kitchen” this week for “Saturday Night Special.”

Host Jayni Carey will prepare the following recipes: Oven-Planked Salmon with Maple-Dijon Glaze, Garlic Spinach, Roasted Potatoes and Tomatoes with Fresh Rosemary, and Pink Grapefruit Sorbet.

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.

Oven-planked salmon with maple-dijon glaze

1 15-by-5-inch cedar grilling plank

Maple-Dijon Glaze:

2 tablespoons maple syrup

2 tablespoons Dijon mustard

2 teaspoons balsamic vinegar

4 8-ounce salmon fillets

Olive oil

Salt

Immerse the cedar plank in cold water and soak for two hours. Preheat the oven to 375 degrees. Heat the plank directly on the oven rack in the center of the oven for 8 to 10 minutes. Meanwhile, combine the ingredients for the glaze.

Maple-Dijon Glaze: In a small bowl, whisk together the maple syrup, mustard and vinegar.

After the cedar plank has heated for 8 to 10 minutes, remove it from the oven. Brush the skin of the salmon fillets with olive oil. Place them skin-side down on the plank and season them with salt. Generously brush the fillets with the Maple-Dijon Glaze. Place the plank on the oven rack in the center of the oven and roast the fillets at 375 degrees for 12 to 15 minutes (depending on the thickness of the fillets), until nearly done. Brush the fillets with more glaze and place the plank 6 inches under the oven broiler. Broil for 2 to 3 minutes until the tops are golden. Let the salmon fillets rest on the plank for 3 to 5 minutes before serving. Serves 4.

Roasted potatoes, tomatoes with rosemary

6 tablespoons olive oil, divided

1 1/2 pounds (approximately 2 large) russet potatoes, peeled and thinly sliced

Salt and black pepper to taste

1 14 1/2-ounce can diced tomatoes

2 teaspoons fresh rosemary, finely chopped

Coat an 11-by-8- or 12-by-9-inch baking dish with 2 tablespoons of olive oil. Arrange the potato slices in the baking dish by overlapping them. Sprinkle the potatoes with salt and pepper and drizzle with 2 tablespoons of olive oil. Pour the chopped tomato, juice included, over the potatoes. Sprinkle lightly with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Scatter the chopped rosemary over top and bake, uncovered, in a 400-degree oven for 50 to 60 minutes, until the potatoes are tender. Baste with pan juices twice after 25 minutes of baking. Serves 4 to 6.

Garlic spinach

10 ounces fresh spinach leaves

2 to 3 tablespoons olive oil

2 to 4 garlic cloves, thinly sliced

Salt and black pepper, to taste

Stem and rinse the spinach leaves. Spin the leaves in a salad spinner until nearly dry, or drain them very well.

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic cloves and cook, turning often, for 1 or 2 minutes, just until softened and light gold in color. Add the spinach leaves, turning often with a pair of tongs until wilted, 1 or 2 minutes. Season the spinach with salt and pepper. Serves 4.

1 cup sugar

1 cup water

1 cup fresh-squeezed pink grapefruit, strained

2 teaspoons lime juice

1 pink grapefruit, cut into segments

In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar melts. Bring the liquid to a boil; then remove the pan from the heat. Stir the grapefruit juice and lime juice into the sugar syrup and cool completely. Place the sorbet mixture in a container, cover and chill in the refrigerator for at least 12 hours. Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. After freezing, spoon the sorbet into a small freezer-proof container with a tight lid and freeze for several hours before serving. Serve in wine or dessert glasses and garnish with pink grapefruit segments. Makes 4 servings.

Pink grapefruit sorbet

Option for freezing sorbet: Place the sorbet mixture in a shallow container, cover tightly and place in freezer. After about one hour, stir the mixture to break up the ice crystals. Return to the freezer. Break up the ice crystals every hour or so for the next few hours until the mixture is frozen.

Serving suggestion: Serve scoops of the sorbet with angel food cake or white cake.

– Recipes by Jayni Carey