Note: This recipe is patterned after recipes for coq au vin, chicken in wine sauce.
–salmon (size of 4 decks of cards, 1 pound)
–thyme, marjoram (one-quarter teaspoon each)
–minced garlic (bottled, 1 tablespoon)
–sweet onion (one-half, sliced)
–shredded carrots (packaged, 1 handful)
–mushrooms (baby bellas, 3, quartered, fresh)
–white wine (one-eighth cup)
–clam juice (one-eighth cup)
–couscous (follow package instructions; brands differ)
–salt and pepper
1 – Place the onion, carrots, and mushrooms in a covered baking dish. Add white wine and clam juice. Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil. Microwave on high for 5 minutes.
2 – Place the salmon in the baking dish, spooning a little sauce over the salmon. Season with salt, pepper, and olive oil. Microwave on high for 7 minutes.
3 – Serve the salmon and sauce hot, atop the couscous.
–salmon and sauce inspired by C. Mabry, chef.