Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

PRESIDENT KENNEDY’S FISH CHOWDER WITH PACIFIC COD FILLET – CHOPPED ONIONS – SLICED POTATOES – CHOPPED CELERY – BAY LEAF – MILK – BUTTER – EXTRA VIRGIN OLIVE OIL

From a vintage White House Cookbook (1964), this superb recipe—here adapted to the microwave—calls  for sea bass, haddock, or cod. . .

For 2:

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

–chopped onions (one-quarter cup)

–sliced potatoes (half a can, drained)

–chopped celery (one-quarter cup; or substitute one-half teaspoon celery salt)

–bay leaf (broken)

–butter (or healthy margarine, 1 tablespoon)

–extra virgin olive oil (to taste, but about 2 tablespoons)

–salt and pepper (to taste)

–clam juice (one-eighth cup)

–milk (1 cup; I used skim, which worked fine, but whole milk–as in the original recipe–would make a richer soup)

1 – Place sliced potatoes in a large, covered baking dish. Add chopped onions and chopped celery. Break bay leaf into small bits and sprinkle over the potatoes and onions. Season with salt and pepper. Pour in clam juice. Add butter and extra virgin olive oil. Stir gently. Microwave on high for 3 minutes.

2 – Place the cod fillet in the center of the baking dish, in the sauce. Season with salt, pepper, and celery salt (light sprinkle). Microwave on high for 7 minutes and 20 seconds. Cod is done when it begins to break apart.

3 – Place milk in a covered microwaveable cup. Microwave on high for 2 minutes. When finished, pour the milk around the cod. Stir the soup gently.

4 – Ladle the soup into individual bowls. Serve hot.

–White House recipe recommended by a long-time friend in Minneapolis, Minnesota.

COD SCAMPI WITH BUTTER SAUCE SEASONED WITH WORCESTERSHIRE – CAYENNE – WHITE WINE – DIJON – MINCED GARLIC – LEMON – PAPRIKA – PARSLEY

Of course originally intended for shrimp, but certainly tasty with cod. . .

For 2:

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

–butter or healthy margarine (I used Healthy Choice with olive oil; one-quarter cup, melted)

–Worcestershire sauce (1 tablespoon)

–cayenne pepper (one-quarter teaspoon; or to taste)

–white wine (2 tablespoons)

–Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–paprika (1 teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper to taste

1 – Place butter or healthy margarine in a Pyrex measuring cup. Microwave, covered, on high for 45 seconds. Then add other ingredients in list above, and stir well.

2 – Place cod in a covered baking dish. Pour sauce on top. Sprinkle more parsley on top.

3 – Microwave on high for 7 minutes. Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from The Elegant but Easy Cookbook, by Marian Fox Burros and Lois Levine.

BAKED MILANESE CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND PLACED IN A SAUCE OF LEMON JUICE – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL

For 2:

–3 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup)

–lemon juice (one-quarter cup)

–minced garlic (2 tablespoons)

–butter or healthy margarine (I used Smart Balance with olive oil; 3 heaping tablespoons)

–extra virgin olive (one-quarter cup)

–salt and pepper

1 – Place the lemon juice, garlic, butter, and olive oil in a covered baking dish.  Microwave for 45 seconds.  Then stir to continue melting the butter.

2 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.

3 – Place the breaded chicken in the sauce.  Sprinkle with dried parsley.

4 – Microwave on high for 4 minutes and 15 seconds.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken with sauce hot.

–chicken inspired by Carmelo’s Ristorante, St. Paul, Minnesota.

GLAZED SALMON IN A SAUCE OF BUTTER – HONEY – MINCED GARLIC – LEMON – DILL – PARSLEY

There are many good salmon recipes with butter, garlic, and herbs, but this one goes a step farther with a taste of honey. . .

For 2:

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

–butter (or healthy margarine, 2 tablespoons)

–honey (2 tablespoons)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–dill (1 tablespoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper

1 – Place the butter, honey, garlic, lemon juice, dill, parsley, salt and pepper in a covered microwaveable dish.  Microwave on high for 1 minute.  Stir.

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

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

4 – Serve the salmon and sauce hot.

–salmon adapted from NikhaEllle’s Kuche, seen on youtube video.

CHICKEN TENDERS PICCATA WITH LEMON JUICE – WHITE WINE – CAPERS – BUTTER – EXTRA VIRGIN OLIVE OIL ATOP BROWN RICE – QUINOA PENNE PASTA

If you like the individual ingredients, you will love the combination in this dish. . .

For 2:

–3 chicken tenderloins

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–capers (2 tablespoons, drained)

–butter or healthy margarine (2 tablespoons; I used Smart Balance margarine)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

1 – Place the chicken tenders in a covered baking dish.  Season with salt and pepper.

2 – Place the lemon juice, white wine, capers, butter or healthy margarine, and extra virgin olive oil in a microwavable dish, covered.  Microwave on high for 1 minute.  Then pour the sauce over the chicken.

3 – Microwave the chicken for 4 and one-half minutes on high.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 30 seconds more.

4 – Serve the chicken and sauce atop gluten-free pasta (microwave one-half cup pasta in salted water, uncovered, for 6 minutes; when finished, keep covered to preserve warmth).

5 – Serve hot.

–recipe adapted from Carmelo’s restaurant, St. Paul, Minnesota.

PARSLEYED COD FILLET WITH CHILI LIME BUTTER & CHOPPED ONIONS ATOP JASMINE RICE

I used sriracha sauce for the chili, but any chili, even chili powder, would work well. . .

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

–chili (sriracha sauce, 1 teaspoon; or other chili sauce or powder to taste)

–lime juice (3 squirts)

–butter (or healthy margarine; I used Promise light; one-quarter cup or 4 heaping tablespoons or one-half stick)

–chopped onions (one-quarter cup)

–parsley (dried, 1 tablespoon)

–jasmine rice (cooked; search this blog for instructions for microwaving)

–salt and pepper

–extra virgin olive oil

1 – Place 1 cup of cooked jasmine rice in the center of a covered baking dish.  If rice is chilled, microwave for 2 minutes.  Then place the cod atop the rice.  Season the cod with salt and pepper.  Set aside.

2 – Place chili sauce or powder, lime juice, butter, and chopped onions in a microwaveable cup; cover the cup.  Microwave on high for 30 seconds to melt the butter.  Then stir. 

3 – Pour the butter sauce over the cod.  Sprinkle parsley on top.  Microwave on high for 7 minutes and 40 seconds (longer because of the rice as bulk in microwave).  Cod is done when it begins to break apart.

4 – Serve the cod and rice hot.

–cod adapted from a long-ago Epicurious web recipe.

BUTTERED HERB ORGANIC CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – SEASONED WITH TARRAGON – MARJORAM – THYME – OREGANO – BASIL AND SET IN CRÈME SHERRY SAUCE

Simply sumptuous. . .

For 4:

–6 organic chicken tenders

–lemon juice (3 squirts, bottled)

–tarragon, marjoram, thyme, oregano, basil (or herbs of your choosing; one-half teaspoon each)

–crème sherry sauce (one-third cup, bottled)

–margarine or butter (3 tablespoons, melted–microwave, covered, for 15 seconds; I use Smart Balance heart – healthy margarine)

–salt and pepper (to taste)

1 – Place the chicken in a covered baking dish.  Drench in lemon juice.  Add sherry.  Sprinkle herbs on top.

2 – Microwave for 8 minutes on high.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, with sauce, hot.

–adapted from the recipe of Jane Scholl, Oxford, Mississippi.

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

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

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”

BAKED COD TOPPED BY BUTTERY HERB CORNBREAD CRUMBS WITH CUMIN & CORIANDER IN LIME & CLAM JUICE

For 4:

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

–herb cornbread crumbs (one-quarter cup, I used Pepperidge Farm)

–Promise margarine (heart-healthy, 3 tablespoons, melted)

–cumin, coriander (bottled, one-quarter teaspoon each)

–lime juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cornbread crumbs and melted margarine in a small mixing bowl.  (To melt margarine, microwave in a covered baking dish for 20 seconds.)  Stir well.  Set aside.

2 – Place the cod in a covered baking dish with the clam juice.  Drench in lime juice.  Season with salt, pepper, cumin, and coriander.  Place the buttered herb cornbread crumbs on top of the cod.

3 – Microwave the cod for 7 minutes.

4 – Serve hot.

–recipe original.