SEASONED WILD SALMON FILLET TOPPED WITH CHOPPED FRESH ROMA TOMATO & CHIVES – CHOPPED RED ONION – FRESH PARSLEY IN LEMON – CLAM JUICE – TUSCAN HERB OLIVE OIL

I used Cajun blackened seasoning, because we like it, but you can use the seasoning of your choice. The fresh vegetables make the dish. . .

For 2:

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

–chives (1 teaspoon, dried)

–Roma tomato (chopped)

–red onion (1 half – inch slice, chopped)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–Tuscan herb olive oil

1 – Place the salmon in a large, covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt, pepper, and the seasoning of your choice. Top with chopped tomato, chopped red onion, and chopped parsley. Finish with a generous sprinkle of Tuscan herb olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

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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