Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .
–salmon (room temperature, size of 2 decks of cards, one-half pound)
–mushrooms (one-quarter cup, canned)
–onions (one-quarter cup, frozen, chopped)
–garlic (minced, 1 tablespoon, bottled)
–cayenne (one-eighth teaspoon)
–lemon (3 squirts, bottled)
–white wine (one-eighth cup)
–soy sauce (one-eighth cup)
–parsley (dried, 1 tablespoon)
–salt and pepper
–extra virgin olive oil
1 – Place the rinsed salmon in a covered baking dish. Drench in lemon juice. Add the white wine and soy sauce. Season with garlic and cayenne pepper, salt and pepper.
2 – Place onions, and the mushrooms on top of the salmon. Sprinkle a few drops of olive oil on the salmon. Finish with a sprinkle of parsley.
3 – Microwave on high for 4 and one-half minutes. Salmon is best if slightly undercooked.
4 – Serve the salmon and sauce hot.
–salmon inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.