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.