Note: This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.
–salmon (size of 3 decks of cards, one-half pound)
–potatoes (2, medium)
–hearts of romaine lettuce (6 leaves)
–clam juice (or fish broth)
–minced garlic (bottled; much superior to garlic powder)
–dill (fresh if possible)
–salt and pepper
1 – Scrub the potatoes and cut into 1 – inch pieces. Add to an inch of water in a covered baking dish. Season with salt, pepper, minced garlic, dill, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
2 – Place the salmon in a covered baking dish with a little clam juice. Drench in lemon juice. Season with salt, pepper, olive oil, and dill. With a very sharp knife, slice a lemon, and then place the slices atop the salmon. Microwave on high for 5 minutes.
3 – Wash and dry 6 leaves of hearts of romaine lettuce. Break apart into bite-sized pieces. Place in a mixing bowl. Season with salt, pepper, lemon juice, dill, and olive oil. Stir well.
4 – Serve the salmon hot, with the potatoes and salad as sides. Or gently stir all together, after breaking apart the salmon into large chunks.
–recipes adapted from Real Simple magazine.