–salmon (size of 3 decks of cards, one-half pound)
–parsley (fresh if possible)
–tomato (fresh, 1, medium)
–black olives (sliced, one-half small can, drained)
–potato (1, medium)
–clam juice (or fish broth)
–salt and pepper
1 – Scrub the potato, and cut into 1-inch pieces. Place in an uncovered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for just 8 minutes.
2 – Wash and quarter the tomato; place in a large baking dish, in one place on the side of the dish. Cut the onion into large pieces, and also place to the side the dish. Drain the black olives, and place one-half small can in the baking dish, to the side. Season with salt, pepper, and olive oil. Set aside.
3 – Stir together 1 teaspoon of Dijon mustard, a little lemon juice, and a little clam juice. Pour part of this sauce over the vegetables.
4 – Microwave the vegetables for 3 minutes on high. Then nestle the salmon in the center of the baking dish. Add the cooked potatoes to the side. Finish pouring the sauce over all of the dish, including the salmon. Sprinkle chopped parsley on the salmon. Add a little more olive oil if desired.
5 – Microwave on high for 6 and one-half minutes.
6 – Serve the salmon hot, with the vegetables on the side. I also served a traditional Caesar salad with romaine lettuce, Parmesan, and croutons, and lima beans seasoned with Bac’n pieces (slow cooker). For other recipes, see the search box.
–salmon and vegetables inspired by Real Simple.