BAKED SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

–orange zest (orange peel, 1 tablespoon, bottled)

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.

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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