STEAMED SALMON FILLET SMOTHERED IN SWISS CHEESE – SEASONED WITH GARLIC POWDER AND DILL – SAUCED BY LEMON & CLAM JUICE

This would also work in the oven if you wrap the salmon in aluminum foil. . .

For 2:

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

–Swiss cheese slices (1 and one-half should cover the salmon nicely; room temperature)

–garlic powder (will spread the garlic evenly over the salmon; use 1 teaspoon)

–dill (dried; 2 teaspoons; I was generous)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle the salmon with salt, pepper, and garlic powder. Place slices of Swiss cheese on top, covering completely. Then sprinkle dill over the cheese. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (if salmon and cheese are room temperature; longer if either is from the refrigerator)

3 – Serve the salmon hot.

–recipe inspired by a friend of a friend, years ago.

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