SEASONED SALMON ON A BED OF CRABMEAT – MINCED GARLIC – PARSLEY – GARLIC – HERB BREADCRUMBS – LEMON & CLAM JUICE ATOP MUSHROOM COUSCOUS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–crabmeat (half a small can, drained)

–minced garlic (1 teaspoon, bottled)

–parsley (fresh, half a handful, chopped)

–lemon juice (2 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–mushroom couscous (follow package instructions for microwaving; brands differ)

1 – Prepare the mushroom couscous; keep covered to preserve warmth.

2 – Place the crabmeat, minced garlic, chopped parsley, and garlic – herb breadcrumbs in a small mixed bowl.  Stir well.  Place in a covered baking dish. 

3 – Place the salmon atop the crabmeat dressing.  Pour clam juice on top, then drench in lemon juice.  Season with salt and pepper.  Lightly dust with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Do not overcook.

5 – Serve the salmon and crabmeat dressing hot, atop mushroom couscous.

–salmon and crabmeat dressing adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

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