A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR – SOY SAUCE – LEMON JUICE – MINCED GARLIC

For 4:

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

–brown sugar (packaged, 2 heaping tablespoons)

–soy sauce (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–minced garlic (bottled, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place brown sugar, soy sauce, lemon juice, minced garlic, and a ew drops of olive oil in a small mixing bowl.  Stir thoroughly.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the top.

3 – Microwave on high for 7 minutes.  (Do not overcook; salmon should be flaky.)

4 – Serve the salmon hot, with the sauce.

–salmon adapted from the Recipe Critic (web recipe).

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SPICY STEAMED SALMON TOPPED BY PINEAPPLE CHUNKS – GREEN ONIONS – CAYENNE WITH A SAUCE OF BROWN SUGAR – MINCED GARLIC – PINEAPPLE JUICE ATOP JASMINE RICE

For 4:

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

–pineapple chunks (half a medium can, drained)

–green onions (2 stalks, finely chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–brown sugar (6 heaping tablespoons, packaged)

–minced garlic (1 tablespoon, bottled)

–pineapple juice (from the can, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the pineapple chunks, pineapple juice, and brown sugar in a mixing bowl.  Add minced garlic.  Stir well.  Set aside.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, and cayenne pepper.  Pour the sauce on top, placing some pineapple chunks on the salmon.  Finish with green onions and a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

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

–inspired by Gerri (chef) of the cooking blog, “Honey Seeking Mom.”

OVEN FRIED COD WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH CHILLED HOMEMADE CHUTNEY OF CRANBERRIES – PEAR – BROWN SUGAR – BANANA PEPPER – GOLDEN RAISINS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs

–cranberries (fresh, 2 cups)

–pear (1 fresh, chopped; or 1 can drained of liquid, chopped)

–banana peppers (from a jar, 3 or 4 rings, chopped)

–brown sugar (three-fourths cup, packed)

–golden raisins (one-half cup)

–lime juice (bottled, 1 tablespoon)

–olive oil

–salt and pepper

1 – Place the cranberries in 1 cup water in an uncovered baking dish, and microwave on high for 5 minutes, until simmering and the berries start to pop.  Add the pear, banana pepprs, brown sugar, golden raisins, and lime juice.  Stir well.  Microwave on high for 5 minutes.  Let cool, cover, and then place in the refrigerator until time for dinner.

2 – Place the chicken in a plastic bag with olive oil.  Season with salt and pepper.  Pour one-third cup of garlic – herb breadcrumbs in the bag.  Shake well.  Microwave in a covered baking dish on high for 8 minutes.

3 – Serve the chicken hot, with the chutney beside it.

–chutney adapted from Real Simple magazine.

MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

–onion (Vidalia, one-half, medium, sliced)

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.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.

SWEET & SPICY SALMON WITH SRIRACHA – MAYO – BROWN SUGAR – PAPRIKA – CHIVES – LEMON – CELERY – GREEN ONION IN CLAM JUICE SAUCE

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

–sriracha sauce (chili hot sauce, 2 tablespoons)

–mayonnaise (2 tablespoons)

–brown sugar (2 tablespoons)

–paprika, chives (bottled)

–lemon juice

–celery (2 chopped stalks)

–green onions (2 chopped stalks)

–clam juice (or fish broth, bottled)

–salt and pepper

–olive oil

1 – Place 2 chopped stalks of celery in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon in the sauce.  Set aside.

2 – In a small mixing bowl, place 2 tablespoons of sriracha sauce, 2 tablespoons of mayonnaise, and 2 tablespoons of brown sugar.  Stir well.  Season with salt, pepper, olive oil, paprika, and lemon juice.  Stir again.  Pour the sauce atop the salmon.  Place 2 chopped stalks of green onion to finish, on top of the salmon.

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

4 – Serve the salmon and sauce hot, atop quinoa, brown or white rice, pasta or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SALMON WITH BROWN SUGAR – MUSTARD SAUCE

For 4:

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

–brown sugar (one-third cup)

–Dijon mustard (3 tablespoons)

–salt and pepper

–olive oil

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  Set aside.

2 – Place one-third cup of brown sugar in a small mixing bowl.  Add 3 tablespoons of Dijon mustard.  Stir well.  Add more of either ingredient if you are not satisfied with the consistency.  Add a few drops of olive oil, and stir well.  Pour over the salmon.

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

4 – Serve the salmon hot.

–adapted from 20 Savory Salmon Recipes.

MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR & DIJON

Note:  This recipe ranked 5 out of 5 stars with 1500 ratings.

For 4:

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

–brown sugar (one-half cup)

–Dijon mustard

–olive oil

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Measure one-half cup of brown sugar in a measuring cup.  Add 3 teaspoons of Dijon mustard and a drop of olive oil.  Stir until smooth.  Pour the sauce atop the salmon.  Microwave the salmon for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking web site.

SALMON WITH PAPRIKA – LIME – BROWN SUGAR & SALSA OF AVOCADO – FRESH TOMATO – GREEN ONION – LIME

Note:  This is recommended for company.  For four people, double the food and the cooking time.

–salmon (size of 3 decks of cards, one-half pound)

–paprika (bottled)

–lime juice (bottled)

–brown sugar

–avocado (one-half, diced)

–tomato (one-half, medium, diced)

–green onion (2 stalks, chopped)

–salt and pepper

–olive oil

1 – Dice one-half avocado, and place in a mixing bowl.  Dice one-half medium fresh tomato, season with salt and pepper, and place in the bowl.  Chop 2 stalks of green onion, and place in the bowl.  Season with lime juice to taste.  Stir gently but thoroughly.  Keep in refrigerator until time for dinner.

2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lime juice.  Season with salt, pepper, paprika, and olive oil.  Sprinkle 2 tablespoons of brown sugar on top.  Microwave for 5 minutes on high.

3 – Serve the salmon hot, with the salsa on top or just beside.

–salmon and salsa adapted from the “Random Food I Make” blog site.