Worthy of a small celebration. . .
–salmon fillet (size of 2 decks of cards, one-half pound)
–garlic – herb breadcrumbs (one-quarter cup, boxed)
–powdered garlic (1 tablespoon, sprinkled; be generous)
–cayenne pepper (one-quarter teaspoon, bottled)
–parsley (1 tablespoon, dried)
–sliced black olives (1 small can, drained)
–broccoli florets (1 cup, frozen)
–white wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Place the broccoli florets around a large, covered baking dish. Season with salt, pepper, and olive oil. Add white wine. Set aside.
2 – Place the salmon in a plastic bag. Season with salt, pepper, and extra virgin olive oil. Pour in the garlic – herb breadcrumbs. Shake well. Then place the breaded salmon in the middle of the broccoli florets, center of baking dish.
3 – Season the salmon with cayenne and parsley. Pour on the drained and sliced black olives. Sprinkle powdered garlic over the entire dish, generously. Finish with a few drops of olive oil.
4 – Microwave on high for 6 minutes. Cooking takes longer because of the amount of food being cooked. Salmon is best if slightly undercooked.
5 – Serve the salmon, black olives, and broccoli hot.
–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.