SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–red bell pepper (one-half, fresh, sliced)

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

3 – Microwave on high for 6 and one-half minutes.  Salmon is best if medium rare.

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining

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SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

CHICKEN TENDERS & SLICED FRESH PEAR SPRINKLED WITH FETA & PINE NUTS IN A SAUCE OF HONEY – BALSAMIC VINEGAR – WHITE WINE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–pear (medium, fresh, retain skin, slice)

–feta cheese (3 tablespoons, packaged)

–pine nuts (half a small package)

–honey (3 tablespoons, bottled)

–balsamic vinegar (3 tablespoons, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–basmati rice (packaged)

–salt and pepper

–olive oil

1 – Place the white wine in a covered baking dish.  Microwave on high for 3 minutes.  Place chicken tenders in the wine, leaving enough room between to add pear slices.  Place the pear slices between each piece of chicken.

2 – In a small mixing bowl, place balsamic vinegar and honey.  Stir well.  Pour the sauce atop the chicken.  Season the chicken with salt and pepper.  Sprinkle feta cheese and pine nuts on top.  Finish with a few drops of olive oil.

3 – Prepare basmati rice according to package instructions, because brands differ.

4 – Microwave the chicken for 9 minutes on high.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for at least 1 and one-half minute more.

5 – Serve the chicken and pear atop the basmati rice.

–chicken, pear, and sauce inspired by “The Cookie Rookie” cooking blog.

PEANUT BUTTER & JELLY SALMON WITH PEANUT BUTTER – BLUEBERRY PRESERVES – PEANUTS – BLUEBERRIES – BALSAMIC VINEGAR

Note: This is good, though it may not sound it.  Also a good way to get your little ones to eat their healthy salmon.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–peanut butter (creamy, 2 tablespoons)

–blueberry preserves (in a jar, 3 tablespoons)

–peanuts (1 handful)

–blueberries (1 handful)

–balsamic vinegar (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the peanut butter, blueberry preserves, and balsamic vinegar in a small mixing bowl.  Stir very well. 

2 – Place the salmon in a covered baking dish.  Drench with balsamic vinegar.  Season with salt and pepper.  Then spoon the peanut – blueberry sauce directly over the salmon.  Add peanuts and blueberries on top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce.

–recipe original.

A Simple Dinner:  HONEY SALMON DRENCHED IN BALSAMIC VINEGAR & TOPPED WITH MINCED GARLIC

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey (bottled, 2-3 tablespoons)

–balsamic vinegar (bottled, 3 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Drench in balsamic vinegar.  Place minced garlic on top.  Season with salt, pepper, and olive.  Finish with honey.

2 – Microwave the salmon for 7 minutes.  (Salmon is best if it flakes while being a little undercooked.)

–recipe original.

SALMON DRENCHED IN BALSAMIC – SPREAD WITH PEANUT BUTTER – TOPPED WITH  SESAME SEEDS – GINGER – DRY ROASTED PEANUTS

–salmon (size of 4 decks of cards, 1 pound)

–balsamic vinegar (4 tablespoons, bottled)

–peanut butter (2 tablespoons)

–sesame seeds (one-third small can)

–ginger (one-half teaspoon, bottled, optional)

–peanuts (a dozen, dry roasted, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in balsamic vinegar.  Season with salt and pepper.  With 2 spoons, spread peanut butter over the top; be generous.  Sprinkle with ginger (optional) and sesame seeds.  Place peanuts on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–recipe original.

SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

–salmon (size of 4 decks of cards, 1 pound)

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon and potatoes hot.

–recipe original.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–crab meat (one-half small can, drained)

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

SPICY HERB COD WITH SAUCE OF FRESH BLUEBERRIES – LIGHT BROWN SUGAR – LEMON JUICE – BALSAMIC VINEGAR ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–Mrs. Dash original (bottled)

–cayenne pepper (bottled)

–salt and pepper

–olive oil

–blueberries (fresh, 1 cup)

–light brown sugar (packaged)

–lemon juice (bottled)

–balsamic vinegar (bottled)

–jasmine rice (packaged)

1 – Place 1 cup of fresh blueberries and one-fourth cup of water in a covered baking dish.  Add 2 heaping tablespoons of brown sugar.  Stir.  Microwave on high for 3 minutes.  When finished, place the cod in the sauce.  Drench in both lemon juice and balsamic vinegar.  Season with salt, pepper, Mrs. Dash, cayenne pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.

2 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 2 cups water microwaved for 5 minutes on high; then 10 minutes on 50 percent power).

–cod and sauce adapted from the web sites of both Giant Eagle and Group Recipes.

A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.