–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
–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).