CAJUN BLACKENED SALMON CILANTRO TOPPED BY FRESH VINE-RIPENED TOMATOES & SERVED WITH JASMINE RICE

For 4:

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

–Cajun blackened seasoning (2 teaspoons)

–cilantro (dried, 2 teaspoons; or fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a one-eighth cup of water.  Season with 1 teaspoon of Cajun blackened spice, salt, and pepper.  Chop the tomato, and season it with salt, pepper, and Cajun blackened spice.  Place the seasoned tomato on top of the cod.  Finish with cilantro and a few drops of olive oil.

2 – Microwave the salmon for 6 and one-half minutes for medium rare (the best taste).

3 – Serve the salmon hot, atop jasmine rice (use package instructions for microwaving the rice; brands differ).

–salmon inspired by C. Mabry, chef.

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