A Simple Dinner:  STEAMED SALMON FILLET WITH BALSAMIC VINEGAR & MINCED GARLIC IN A LEMON & CLAM JUICE SAUCE

The simplest! But taste is not compromised. Serve with green beans.

For 2:

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

–balsamic vinegar (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Pour balsamic vinegar directly on salmon. Then season the salmon with salt, pepper, extra virgin olive oil, and minced garlic. Be sure you use enough garlic for the surface of the salmon. Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

2 – Serve the salmon hot. Green beans are a good accompaniment.

–salmon adapted from Salmon 365 (a kindle e-book)

A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .

For 2:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–faux bacon (soy bacon; 2 tablespoons)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–Roma tomatoes (2, sliced into circles)

–sliced potatoes (one-half can, drained)

–broccoli florets (6)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the potatoes in the bottom of a large, covered, baking dish.  Add tomato circles and chopped onions, spreading around the bottom of the dish.  Spoon minced garlic over the vegetables.  Sprinkle with soy bacon.  Finish with broccoli florets around the outside of the baking dish.  Season with salt, pepper, and extra virgin olive oil.  Add chicken bone broth.  Microwave on high for 6 minutes.  (You want to get the food very hot before microwaving the cod.)

2 – Place the Pacific cod fillet atop the vegetables.  Season with salt, pepper, olive oil, and faux bacon.  Microwave on high for 7 minutes.

3 – Serve the one-dish dinner hot.

–recipe by C. Mabry, chef.

CHILLED JAPANESE SEAFOOD SALAD TERIYAKI WITH IMITATION CRAB LEGS – GINGER – SESAME SEEDS – SEASONED ASIAN MEDLEY VEGETABLES INCLUDING CARROT STICKS – SUGAR SNAP PEAS – MINIATURE CORN IN TERIYAKI – SESAME SEED OIL SAUCE

A tribute to the many Japanese tourists who visit the Mediterranean area. . .

For 4:

–imitation crab legs (sold by Kroger; 8 legs, cut into bite-sized pieces)

–ginger (1 teaspoon)

–sesame seeds (1 tablespoon)

–Asian medley vegetables (frozen, Birds Eye; 1 package, cooked ahead of time; 6 minutes in the microwave)

–teriyaki sauce (3 tablespoons)

–sesame seed oil (1 tablespoon)

1 – Microwave the veggies for 6 minutes on high, add no water; let cool.

2 – Slice the imitation crab legs, and add to the cold veggies. Sprinkle ginger on top. Add teriyaki sauce and sesame seed oil. Fold all ingredients gently. Sprinkle sesame seeds on top of the entree.

3 – Chill for at least 2 hours before serving.

–recipe by C. Mabry, chef.

SALMON FILLET CILANTRO WITH PEACH SLICES – CHOPPED ONIONS – BANANA PEPPER RINGS – LIME JUICE – ORANGE JUICE ATOP JASMINE RICE

This unique blend of flavors makes for quite a nice taste treat. . .and easy to assemble. . .originally a Brazilian restaurant entrée done with chopped mango. . .

For 2:

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

–cilantro (1 tablespoon, divided)

–peach slices (one-half can; do not drain)

–chopped onions (one-quarter cup)

–banana pepper rings (be generous; 3 tablespoons)

–lime juice (3 squirts)

–orange juice (a splash)

–jasmine rice

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the undrained half can of peaches in a covered baking dish. Add chopped onions and banana rings. Season with salt, pepper, cilantro (half a tablespoon), and extra virgin olive oil. Stir gently. Microwave on high for 4 minutes.

2 – Place the salmon in the midst of the sauce. Drench in lime juice; splash with orange juice (to taste). Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce on top of the salmon. Microwave on high for 3 minutes.

3 – Serve atop jasmine rice. (For 1 cup rice, add 1 and three-fourth’s cup water. Microwave for 5 minutes on high; 10 minutes on 50 percent power. Keep covered to preserve warmth.

4 – Serve the salmon, sauce, and rice hot.

–recipe inspired by Salmon 365 (a kindle e-book).

A Simple Dinner:  COD & FRUIT SALAD TARRAGON

A simple supper recipe for a busy family. . .

For 2:

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

–tarragon (1 tablespoon; dried)

–fruit cocktail (one-half can, drained)

–mayonnaise or salad dressing (1 teaspoon; use sparingly)

–salt and pepper

–extra virgin olive

1 – Place the cod in a covered baking dish with one-eighth cup of water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool.

2 – When the cod has cooled, place in a mixing bowl. Break apart into bite-sized pieces. Drain the fruit cocktail, and place one-half of the can with the cod. Sprinkle the tarragon. Add mayonnaise, just a little, 1 teaspoon. Fold all ingredients gently.

3 – Serve chilled.

–recipe by C. Mabry, chef.

OVEN FRIED MEDITERRANEAN COD FILLET ROLLED IN ITALIAN PANKO BREADCRUMBS – SPRINKLED WITH A BIT OF TURMERIC AND SERVED WITH A SIDE OF OVEN FRIED ZUCCHINI CIRCLES TOPPED BY SHREDDED PARMESAN – ITALIAN PANKO BREADCRUMBS – EXTRA VIRGIN OLIVE OIL

If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .

For 2:

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

–Italian panko breadcrumbs (1 cup, divided)

–turmeric (be sparing; 1 teaspoon)

–zucchini (2 medium, sliced)

–shredded Parmesan cheese (a healthy cheese; one-quarter cup)

–extra virgin olive oil (be sparing, but to taste)

–salt and pepper to taste

1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.

2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.

3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.

4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.

5 – Microwave the cod on high for 6 minutes. Cod is done when it begins to break apart.

6 – Serve the oven fried dinner hot, cod and zucchini.

–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.

Steamed Salmon Fillet with Dill and Parsley in Clam & Lemony Caper Sauce

Dill is a natural for salmon, and the lemon and capers sharpen the flavors. . .

For 2:

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

–dill (1 teaspoon; dried)

–parsley (1 teaspoon; dried)

–lemon juice (3 squirts)

–capers (2 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon pieces in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt, pepper, dill, parsley, and extra virgin olive oil. Drop the capers on top.

2 – Steam for 3 minutes in the microwave on high.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaskan Salmon & Seafood email.

A Simple Dinner:  Dilled Salmon Fillet with Brown Sugar Glaze in Lemony Clam Juice

Since I last posted, we have had this twice–it is so good!

For 2:

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

–dill (1 tablespoon)

–brown sugar (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle dill, salt, pepper on top. Then press the brown sugar against the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve hot.

–recipe adapted from Salmon 365 (a kindle e-book).

Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

–fresh Alaskan cod (size of 2 decks of cards, one-half pound)

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.