From the training table

Rocky Mountain News

Published July 29, 2008 at 3 p.m.

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These recipes from executive chef Jacque Hamilton are served at the U.S. Olympic Training Center in Colorado Springs. They'll also be on the menu at the team's training table next week in Beijing.

Roasted Barley Pilaf

Serves 6

2 tablespoons olive oil

2 cups pearled barley, uncooked

3/4 cup shallots, peeled

1/2 pound mushrooms, chopped

4 cups water

1 quart vegetable stock

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon ground sage

* In a large heavy saucepan, heat the oil over medium heat.

* Add the barley and toast, stirring frequently, for 5 to 8 minutes or until it turns brown and gives off a nutty aroma.

* Add the shallots and cook for about 2 minutes.

* Add the stock, and when it's almost simmering, cover the pan and cook for 45 minutes or until the liquid is absorbed.

* Add the salt, pepper and sage and blend them in with a large fork, fluffing the barley.

* Serve immediately.

Nutritional information per serving: 306 cal., 6 g fat, 0 chol., 58 g carb., 8 g pro., 11 g fiber, 469 mg sodium

Soy Ginger Salmon

Serves 6

1 1/2 pounds salmon fillets

8 tablespoons brown sugar, divided

2 tablespoons olive oil

1/2 cup light soy sauce

2 garlic cloves, minced

2 teaspoons fresh ginger, minced

1/2 teaspoon lemon pepper

1/2 teaspoon garlic powder

1/2 cup orange juice

* Rub salmon fillets with about 2 tablespoons brown sugar.

* Pour soy sauce and olive oil into a small saucepan over medium heat. Stir in garlic, ginger, remaining brown sugar, lemon pepper and garlic powder.

* Stir constantly until sugar has dissolved.

* Remove from heat, stir in orange juice.

* Place fish and marinade in a pan; cover and refrigerate overnight, or for at least 3 hours.

* Preheat broiler, place fish in a foil-lined baking pan.

* Reserve marinade, broil fish skin-side up, 2 minutes.

* Remove from oven, pull skin off with tongs.

* Baste with marinade, return to oven and broil 2 minutes more.

* Turn fish and broil until fish flakes easily, about 4 minutes.

* Remove from oven and let sit 5 minutes before serving.

Nutritional information per serving: 266 cal., 14 g fat, 71 mg chol., 8 g carb., 25 g pro., 0 fiber, 125 mg sodium

Baja Chicken Salad With Chutney Dressing

Serves 6

1 tablespoon curry powder

1 1/8 teaspoons ground ginger

3/4 teaspoon salt

3/4 teaspoon ground cumin

3/8 teaspoon crushed red pepper

3/8 teaspoon ground allspice

1 tablespoon water

6 tablespoons egg whites

6 chicken breasts, skinless, boneless

6 tablespoons all-purpose flour

1 1/2 cups panko bread crumbs (Japanese bread crumbs available at the grocery)

1 1/2 tablespoons ranch dressing

6 tablespoons mango chutney

3 tablespoons water

1 1/2 tablespoons olive oil

2 apples

1 tablespoons lemon juice

1 1/2 heads Romaine lettuce, chopped

1 bunch watercress, chopped

3 tablespoons raisins

3 tablespoons walnuts, chopped, toasted (if desired)

1 1/2 teaspoons ground black pepper

* Combine panko, a quarter of the curry powder, half the ginger, salt, cumin, red pepper and allspice in a shallow dish.

* Combine water and egg whites.

* Coat chicken with flour.

* Dip chicken in egg mixture and dredge in panko mixture.

* Cover and set aside for 30 minutes.

* Combine rest of curry powder, ginger, ranch dressing, chutney, water and oil in food processor; process until smooth. Set aside.

* Spray sheet pan with spray, lightly coat chicken with cooking spray on both sides.

* Preheat oven to 400 degrees. Cook chicken about 20 minutes or until internal temperature reaches 165 degrees; cut into 1/2-inch slices and set aside.

* Cut each apple into thick slices and toss with lemon juice.

* Combine Romaine and watercress and put a total of 2 cups on each plate.

* Divide apple slices, sliced chicken, 1 teaspoon raisins and 1 teaspoon walnuts on each plate.

* Sprinkle with black pepper. Drizzle 2 tablespoons dressing over each serving.

* Note: Toast walnuts in a preheated oven at 375 degrees until browned, if desired. Watch carefully to keep from burning.

Nutritional information per serving: 278 cal., 12 g fat, 62 mg chol., 17 g carb., 25 g pro., 0 g fiber, 754 mg sodium

Jerk Chicken

Serves 6

3 pounds chicken pieces

1 3/8 ounces canned pimentos, diced

4 tablespoons light brown sugar

1 teaspoon minced garlic