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 Simple Dinner: SALMON FILLET ROSEMARY WITH MINCED GARLIC – BALSAMIC VINEGAR – LEMON – CLAM JUICE

A simple dish that will work wonderfully after a busy work day. . .

For 2:

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

–rosemary (1 teaspoon)

–minced garlic (1 tablespoon)

–balsamic vinegar (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the room-temperature salmon fillet in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Spoon balsamic vinegar on the salmon. Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe adapted from Mila Mason’s Salmon 365.

A Simple Dinner: SWEET SALMON FILLET TOPPED WITH SAUCE OF BLUEBERRY PRESERVES – CLAM JUICE – BALSAMIC VINEGAR – LEMON JUICE – SUGAR

Blueberries with a bite from the balsamic vinegar but delectable with sweetening from sugar. . .

For 2:

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

–blueberry preserves (3 tablespoons)

–clam juice (2 tablespoons)

–balsamic vinegar (1 tablespoon)

–lemon juice (3 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. In a small mixing bowl, place blueberry preserves, clam juice, balsamic vinegar, lemon juice, sugar, salt and pepper to taste, extra virgin olive oil to taste. Stir well. Then pour over the salmon fillet.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon with sauce hot.

–recipe original.

SALMON FILLET BASIL PESTO WITH BALSAMIC VINEGAR AND GOURMET TUSCAN HERB OLIVE OIL IN LEMON – CLAM JUICE SAUCE

I used Cincinnati’s Spicy Olive gourmet ingredients in this recipe. . .to substitute, use traditional Italian spices like rosemary, garlic, basil, and oregano. . .

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

–basil pesto (ready-prepared; 3 tablespoons blended with 2 tablespoons water)

–balsamic vinegar (2 tablespoons)

–Tuscan herb olive oil (to substitute, sprinkle one-half teaspoon of rosemary, garlic powder, basil, and oregano atop the salmon and use extra virgin olive oil)

–lemon (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt and pepper to taste. Spread basil pesto on top. Then pour a ribbon of balsamic vinegar down the length of the salmon fillet. Finish, generously, with olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon with sauce hot.

–recipe original.

ALMOND – ENCRUSTED SALMON FILLET WITH LEMON – HONEY – BALSAMIC VINEGAR – CLAM JUICE SAUCE

My husband calls this worthy of company. . .

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

–almonds (crushed in food processor, 4 teaspoons)

–lemon juice (3 squirts)

–honey (3 tablespoons)

–balsamic vinegar (3 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Spoon balsamic vinegar over the top.  Season with salt and pepper.  Spoon honey over the top.  Drizzle with extra virgin olive oil.

2 – Microwave the salmon for 3 minutes on high.  Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe original.

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

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.