–salmon (the size of 3 decks of cards)
–fine plain breadcrumbs (boxed)
–salt and pepper
–summer squash (2 medium)
–green onions (one-half bunch)
–milk (dairy, soy, or almond)
1 – Break the eggs into a bowl. Add a teaspoon of milk, and season with salt, pepper, and olive oil. Beat briskly. Submerge the salmon in the egg. Spread breadcrumbs on a plate. Turn the salmon in the breadcrumbs. Transfer the salmon to a covered baking dish. Add one-fourth cup of clam juice to the dish. Sprinkle the salmon with salt, pepper, ginger, and a few breadcrumbs. Season with olive oil. Set aside.
2 – Peel and slice the squash into one-fourth inch pieces. Place in a covered baking dish. Season with salt, pepper, and paprika. Slice the green onions into one-half inch pieces. Place on top of the squash. Sprinkle some breadcrumbs on top. Season with olive oil. Pour in 1 inch of milk. Cook on high in the microwave for 5 minutes.
3 – Cook the salmon on high in the microwave for 4 and one-half minutes. When finished, check the center to be sure that it is done. If not, return to the microwave for 1 minute more.
4 – Serve the dinner hot.
–salmon adapted from The New York Times 60-Minute Gourmet; squash adapted from the web, Healthy Recipes for Kids (scallop squash).