SALMON STEAK WITH DILL & LEMON TOPPED BY ROMA TOMATO CIRCLES – SHREDDED PARMESAN – CHIVES ON A BED OF ANGEL HAIR PASTA SEASONED WITH ONION – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL

The salmon is flavored with all seasonings that make for a good salmon dish. . .

For 2:

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

–dill (1 teaspoon)

–lemon juice (3 squirts)

–clam juice (3 tablespoons)

–Roma tomato circles (1 tomato, sliced thin)

–shredded Parmesan (one-eighth cup)

–chives (1 teaspoon)

–angel hair pasta (1 handful)

–onion (chopped; one-quarter cup)

–minced garlic (1 tablespoon)

–butter (or healthy margarine; 1 teaspoon)

–extra virgin olive oil to taste

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Spoon in the clam juice. Season with salt, pepper, and dill. Place tomato slices on top, followed by Parmesan cheese. Finish with chives. Set aside.

2 – Place angel hair pasta in an uncovered baking dish. Add onion and salt to taste. Pour in water to cover. Microwave on high for 7 minutes. When finished, cover to preserve warmth.

3 – Microwave the salmon for 3 minutes and 20 seconds. When the salmon is cooking, drain the pasta and onions Add garlic, butter, extra virgin olive oil. Stir well. Cover.

4 – When the salmon is done, quickly place pasta on a serving dish. And then, using a spatula, lift the salmon atop the pasta.

5 – Serve the salmon and pasta hot.

–recipe original to C. Mabry, chef.

One Reply to “SALMON STEAK WITH DILL & LEMON TOPPED BY ROMA TOMATO CIRCLES – SHREDDED PARMESAN – CHIVES ON A BED OF ANGEL HAIR PASTA SEASONED WITH ONION – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL”

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