SALMON FILLET TOPPED BY RIBBONS OF HONEY DIJON MUSTARD & PURE HONEY – CHIVES – CHOPPED ONION AND PLACED IN A SAUCE OF CLAM JUICE – LEMON – SOY SAUCE

Soy sauce (or teriyaki) gives the salmon a little extra “kick”. . .

For 2:

–salmon (room temperature, size of 2 decks of cards, one-half pound)

–honey Dijon mustard (bottled, 2 tablespoons)

–pure honey (bottled, 2 tablespoons)

–chives (bottled, dried, 1 tablespoon)

–chopped onion (one-quarter cup)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (bottled, 2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Pour in clam juice and soy sauce.  Drench the salmon in lemon juice.  Season the salmon with salt and pepper to taste.  Make ribbons of Dijon mustard (if you have a squeeze bottle) and honey atop the salmon.  Then place chopped onions and chives on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe original.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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