–salmon (size of 4 decks of cards, 1 pound)
–evaporated milk (one-third cup)
–Creole seasoning (1 teaspoon, bottled)
–tomato (fresh, medium, chopped)
–salt and pepper
–quinoa (two-thirds cup)
–chicken bone broth (1 and one-third cups)
1 – Place the salmon in a covered baking dish. Season with salt and pepper, and Creole seasoning. Pour the milk on top. Chop a tomato, and season it with salt, pepper, and Creole seasoning. Then place the seasoned tomato atop the salmon. Finish with a few drops of olive oil.
2 – Microwave the salmon for 7 minutes on high. When finish, cut a slit in the middle of the salmon to check doneness. If not done, replace in the microwave for 1 minute more.
3 – Serve the salmon hot, atop quinoa (microwave two-thirds cup of quinoa with 1 and one-third cup chicken bone broth for 6 minutes on high, then 9 minutes on 50 percent power)
–inspired by C. Mabry, chef.