My husband pronounced this “interesting,” which is what he says for unusual flavors that he likes. Vary the hot spice to suit your own fancy. . .
–wild pink salmon (size of 2 decks of cards, one-half pound)
–roasted red bell pepper (3 tablespoons, drained, from a jar, ready-prepared)
–cayenne pepper (to taste; I used one-quarter teaspoon)
–cumin (one-half teaspoon)
–paprika (one-half teaspoon)
–minced garlic (1 tablespoon)
–lemon juice (2 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 the salmon with cayenne, cumin, paprika, minced garlic, salt, pepper. Place the red bell pepper on top. Finish with a few drops of extra virgin olive oil.
2 – Microwave on high for 3 minutes.
3 – Serve the Turkish salmon hot.
–recipe adapted to the microwave by a friend in Minneapolis; tweaked by C. Mabry.