–salmon (size of 4 decks of cards, 1 pound)
–shrimp (thawed from frozen, packaged, about 12)
–yellow bell pepper (one-half, fresh, sliced)
–minced garlic (bottled, 1 tablespoon)
–marjoram, thyme (one-half teaspoon each, bottled)
–clam juice (one-eighth cup, bottled)
–lemon (fresh, sliced)
–salt and pepper
–couscous (follow package instructions for microwaving; brand differ)
1 – Place the bell pepper in a covered baking dish with the clam juice and minced garlic. Season with salt, pepper, and olive oil. Stir well. Microwave on high for 3 minutes.
2 – Place the salmon in the sauce. Season with marjoram, thyme, salt, pepper, and olive oil. Place lemon slices on top. Microwave on high for 4 minutes. Then push aside the lemon, and pour the shrimp on top of the salmon. Microwave on high for 3 minutes more. Salmon should be flaky, but not red. Shrimp should be pink. If not, replace in the microwave for 1 minute more.
3 – Serve the salmon, shrimp, and sauce hot, atop couscous.
–recipe adapted from Seafood Recipes, a kindle e-book.