A delicious way to feel nourished by our food. . .

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

–pepper (one-quarter teaspoon black pepper; or 5 peppercorns, crushed with the back of an ice cream spoon)

–red potatoes (half a can, drained)

–carrots (half a can, drained)

–onions (one-quarter cup, frozen, packaged)

–bay leaf (dried, 1)

–milk (I used skim; three-fourths cup)

–salt (to taste)

–extra virgin olive oil (to taste)

–clam juice (one-eighth cup)

1 – Place the potatoes, carrots, and onions in a large, covered baking dish. Add bay leaf and milk. Season with black pepper, salt, and extra virgin olive oil. Set Aside. Microwave on high for 6 minutes. Keep covered when finished to preserve warmth.

2 – Place the salmon in a separate, covered baking dish. Season with salt, pepper, and extra virgin olive oil. Pour in the clam juice. Microwave on high for 3 minutes.

3 – When the salmon has cooked, use a fork to break into bite-sized portions. Do not shred.

4 – Place the salmon atop the vegetables and milk. Serve hot, buffet style.

–salmon soup adapted to the microwave. Original recipe, which uses cream of one-half cup plus 2 tablespoons, recommended by a friend in Minneapolis, Minnesota; published in the Nordic Cookbook, and republished in the Star Tribune, Minneapolis.

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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