My photo column for June is also my "fish of the month." The photograph was taken by famous New York food photographer Tom Eckerle for my newest book, "Canyon Ranch Cooking: Bringing the Spa Home" (HarperCollins, $40).

This tasty low-fat marinade was created by chef Joe D. Cochran Jr. while he was the visiting chef at Canyon Ranch in the Berkshires. He taught the guests how to make this delicious grilled salmon in the demonstration kitchen. He also showed them all of the different ways to cut the salmon fillets before cooking them, including pounding it paper-thin as it is in this recipe.The recipe makes about one cup of the marinade, which is more than you need for the salmon, but it keeps well in the refrigerator and is great to have on hand. It is not only good for all types of fish and seafood, it is excellent for marinating chicken and meat. It even makes a terrific salad dressing!

I call it a party salmon plate because it is ideal for entertaining. You can prepare the salmon in the morning, cover it with plastic wrap and refrigerate it. When it's time to cook it, all you have to do is spoon a little of the marinade on each plate and put it under a broiler for one minute. This recipe is a good example of how pounding fish very thin can change the perception of the amount. However, if you don't want to take the time to pound the salmon, you can cut the filets into 4-ounce pieces and simply cook it a little longer.

Dear Jeanne: Here is a recipe that is a family favorite. It is delicious, but I think it has too much fat. What do you think can be done to fix it?

- Peggy Skow, Seattle, Wash.

Dear Peggy: This is a delicious, down-home recipe that takes time to make but is well worth it. I made substantial changes, as you can see, and the resulting savings, nutritionally speaking, are tremendous! This hearty, home-cooked meal is sure to be a big hit with your family.

Each serving contains ap-prox-i-mate-ly:

Original Recipe: 725 calories; 41 gm fat; 205 mg cholesterol; 1,153 mg sodium; 42 gm carbohydrates; 48 gm protein.

Revised Recipe: 393 calories; 12 gm fat; 102 mg cholesterol; 654 mg sodium; 21 gm carbohydrates; 39 gm protein.

Rice is an excellent accompaniment for salmon, and my booklet, "Cook It Light With Rice," presents some of my most successful low-calorie, healthful rice recipes. Order it for $3 and a stamped (55 cents), self-addressed, No.10 envelope from Rice, P.O. Box 5541, Riverton, NJ 08077-5541.

PARTY SALMON PLATE

Marinade:

1/2 cup sodium-reduced soy sauce

1/4 cup rice vinegar

1/4 cup water

1 teaspoon dark sesame oil

1 tablespoon chopped fresh ginger

1/4 cup fresh cilantro leaves

1 tablespoon fresh lime juice

1 tablespoon hoisin sauce, op-tion-al

Salmon:

1 pound salmon fillets, skin and bones removed

1/2 cup chopped scallions

Lime slices and cilantro sprigs for garnish

Combine all of the marinade ingredients in a blender and blend on high speed for 2 minutes. Set aside.

Cut the salmon into thin slices. Place the slices between pieces of plastic wrap and pound them into paper-thin slices. Arrange the slices on 4 ovenproof serving plates and spoon a small amount of the marinade over the top. Allow to stand for 15 min-utes.

Meanwhile, heat the broiler. Place each plate of salmon under the broiler for 1 minute.

To serve, garnish each plate with chopped scallions, slices of lime and sprigs of cilantro. Serve the remaining marinade on the side to use as a sauce.

Makes 4 servings.

Each serving contains approximately: 147 calories; 59 mg cholesterol; 4 gm fat; 321 mg sodium; 23 gm protein; 3 gm carbohydrates.

CHICKEN PIE

Pastry:

2 cups unbleached white flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons butter, chilled and cut into small pieces

6 tablespoons margarine, cut into small pieces

1 tablespoon lemon juice

1/4 cup cold water

Filling:

3 pounds chicken cutlets

3 carrots, peeled and diced

3/4 cup butter (1 1/2 sticks)

2 medium onions, peeled and chopped

3/4 cup unbleached white flour

1 1/2 teaspoons salt

3/4 teaspoon paprika

4 cups chicken stock

1 teaspoon Worcestershire sauce

1 cup fresh shelled peas, OR 1 (10-ounce) package frozen peas, thawed

1/2 cup chopped parsley

1 egg yolk

1 tablespoon heavy cream

To make the pastry, place the flour, salt, pepper, butter and margarine in the bowl of a food processor, fitted with the metal blade, and pulse 5 times. Add the lemon juice and water and turn on the machine for 3 seconds. Using your hands, scrape the dough onto a floured surface and work it together into a smooth ball. Cover with plastic wrap and chill for 30 minutes.

Meanwhile, preheat the oven to 375 degrees. To make the filling, place the chicken cutlets in boiling water and simmer for 7 to 8 minutes. Drain. When they are cool enough to handle, cut into bite-sized pieces and set aside.

Place the carrots in boiling water and simmer for 4 minutes. Drain and set aside. Heat the butter in a large skillet. Add the onion and saute until transparent. Add the flour and saute for 3 minutes, over medium heat, stirring constantly. Add the salt and paprika. Mix well. Add the chicken stock gradually while stirring and bring to a boil. Add the Worcestershire sauce, peas, parsley, poached chicken pieces and the carrots. Mix well. Transfer to a casserole.

Roll out the chilled pastry dough 1 inch larger all around than the area of your casserole. Place the dough on top of the chicken filling and flute the edges. Cut small slits in the dough to let the steam escape while baking. Beat the egg yolk with the heavy cream and brush the top of the pastry with the mixture. Bake 40 minutes.

Makes 8 servings.

`FIXED' CHICKEN PIE

Filling:

2 1/2 pounds chicken breast tenders

3 carrots, peeled and diced

3 tablespoons butter

2 medium onions, peeled and chopped

3/4 cup unbleached white flour

3/4 teaspoons salt

3/4 teaspoon paprika

4 cups chicken stock

1 teaspoon Worcestershire sauce

1 cup fresh shelled peas, OR 1 (10-ounce) package frozen peas, thawed

1/2 cup chopped parsley

Pastry:

1 cup low-fat biscuit mix

1/4 teaspoon ground black pep-per

2 tablespoons butter, softened

1/3 cup nonfat milk

1/4 cup nonfat egg substitute

1 tablespoon freshly squeezed lemon juice

Preheat the oven to 375 degrees. To make the filling, place the chick-en in boiling water and simmer 5 to 7 minutes until just done. Drain. When cool enough to handle, cut into bite-sized pieces and set aside.

Place the carrots in boiling water and simmer for 4 minutes. Drain and set aside. Melt the butter in a very large skillet or Dutch oven over medium heat. Add the onion and saute until transparent. Add the flour and cook for 3 minutes, over medium heat stirring constantly. Add the salt and paprika. Mix well. Add the chicken stock gradually while stirring and bring to a boil. Continue stirring until thickened. Add the Worcestershire sauce, peas, parsley, poached chicken pieces and the carrots. Mix well. Transfer to a 3-quart casserole.

To make the pastry, place biscuit mix, pepper and butter in a mixing bowl. Mix with a fork until butter is well combined. Stir in milk, egg substitute and lemon juice. Pour over the top of the filling and spread evenly. Bake 40 minutes until top is golden brown.

Makes 8 servings.