You can place the salmon in a covered baking dish, and then just add ingredients on top of it. . .easy. . .the oregano is a novel herb for salmon, but it works and it is Mediterranean. . .
–white quinoa (two-thirds cup of quinoa; 1 and one-third cup of chicken bone broth; see procedure below)
–salmon fillet (one-half pound; size of 2 decks of cards)
–balsamic vinegar (3 tablespoons)
–minced garlic (1 tablespoon)
–honey (3 tablespoons)
–Dijon mustard (1 tablespoon)
–white wine (3 tablespoons)
–lemon juice (3 squirts)
–clam juice (one-eighth cup)
–oregano (2 teaspoons)
–salt and pepper to taste
–extra virgin olive oil
1 – Place the quinoa and chicken bone broth in a covered baking dish. Do NOT add salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place the salmon in a covered baking dish. Drench in lemon juice. Season with salt and pepper. Pour in the clam juice. Place balsamic vinegar, garlic, honey, Dijon, and white wine atop the salmon. Sprinkle with oregano, and then finish with a few drops of olive oil.
3 – Microwave the salmon on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.
4 – Serve the salmon hot, atop the quinoa.
–salmon adapted from Salmon 365 (a kindle e-book).