CAJUN SALMON WITH TOPPING OF DIJON – GARLIC – HERB BREADCRUMBS AND IN LEMON – CLAM JUICE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–Cajun seasoning (or Creole, bottled)

–Dijon mustard

–garlic – herb breadcrumbs

–lemon juice

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and Cajun (or Creole) seasoning.  In a small mixing bowl, pour 3 tablespoons of garlic – herb breadcrumbs.  Add 1 teaspoon of Dijon and enough olive oil to make a paste.  Spread the paste over the top of the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served aioli dipping sauce, zipper peas, broccoli, and potatoes (recipes, see the search box on this blog).

–salmon inspired by “my recipes” web site.

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