Steamed Salmon Fillet with Dill and Parsley in Clam & Lemony Caper Sauce

Dill is a natural for salmon, and the lemon and capers sharpen the flavors. . .

For 2:

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

–dill (1 teaspoon; dried)

–parsley (1 teaspoon; dried)

–lemon juice (3 squirts)

–capers (2 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon pieces in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt, pepper, dill, parsley, and extra virgin olive oil. Drop the capers on top.

2 – Steam for 3 minutes in the microwave on high.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaskan Salmon & Seafood email.

PANKO – BREADED ITALIAN CHICKEN TENDERS SEASONED BY MINT & HERBS DE PROVENCE AND WITH SUMMER SQUASH – CAPERS – MINCED GARLIC – DICED TOMATOES

 Basil may be substituted for the mint. . .

For 2:

–3 chicken tenderloins

–Panko Italian breadcrumbs (one-third cup)

–mint (dried, 1 teaspoon)

–herbs de provence (dried, 1 teaspoon; or use basil, marjoram, dill, and oregano, one-quarter teaspoon each)

–diced tomatoes (one-half can, drained)

–summer squash (fresh, one-half medium squash, thinly sliced)

–capers (2 tablespoons)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the sliced summer squash in a small, covered baking dish.  Add one-eighth cup water.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 2 minutes. 

2 – Place the squash, diced tomatoes, capers, and garlic in a large, covered baking dish.  Season, again, with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken tenders amidst the vegetables.  Season with salt, pepper, mint, herbs de provence, and extra virgin olive oil.

4 – Microwave on high for 5 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and vegetables hot.

–chicken adapted from The Complete Mediterranean Cookbook, by America’s Test Kitchen.

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.

CHILLED CAJUN BLACKENED SALMON SALAD CILANTRO WITH CHOPPED ONION – COOKED EGG – WHITE WINE VINEGAR – RED WINE – CAPERS – DILL – LEMON – MAYO

One-third cup chopped celery would be a good addition. . .if your family likes celery. . .

For 2:

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

–blackened Cajun spice

–clam juice (2 tablespoons, bottled)

–cilantro (dried, 1 tablespoon, bottled)

–chopped onion (one-half cup)

–cooked egg (1)

–white wine vinegar (1 tablespoon, bottled)

–red wine (1 tablespoon, bottled)

–capers (2 tablespoons, bottled)

–dill (dried, 1 teaspoon)

–lemon juice (2 squirts)

–mayonnaise (1 heaping tablespoon; do not use too much)

–salt and pepper

1 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Use, to taste, Cajun blackened seasoning mix.  Add lemon juice and clam juice.  Microwave the salmon for 3 minutes.  When finished, flake the salmon with a fork.  (Salmon is best if slightly undercooked, but not red.)

2 – Microwave 1 egg in a covered ramekin on 50 percent power for 1 minute and 30 seconds.  Then cut the egg into fine pieces.

3 – Add the ingredients—cilantro, onion, white wine vinegar, chopped egg, red wine, capers, dill, salt, pepper, and mayonnaise—to the dish.  Gently fold all ingredients together.  Chill for at least 1 hour before serving.

4 – Serve the salmon salad cold.

–recipe adapted from Wild Alaska Seafood web site.

BAKED TOMATO – GARLIC COD WITH CAPERS & PARSLEY AND A SPRINKLE OF RED WINE & LEMON JUICE

I offer some substitutes if grocery shopping is difficult. . .

For 2:

–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)

–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)

–capers (optional; 2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)

–red wine (one-eighth cup; optional)

–lemon juice (bottled, 3 squirts; optional)

–salt and pepper

–extra virgin olive oil

–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)

1 – Place the tomatoes in a large, covered, baking dish.  Add red wine and minced garlic.  Stir.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the tomato.  Drench in lemon juice.  Season with salt, pepper, extra virgin olive oil, and parsley.  Place capers on top.  Finish with a few drops of olive oil.

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

4 – Serve the cod and sauce hot.

–recipe original.

THREE – CHEESE WILD ATLANTIC COD WITH FETA – CHEDDAR – PARMESAN CHEESES AND CAPERS IN LEMON – CLAM JUICE SAUCE

If you like cheese, this is the recipe for you. . .

For 2:

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

–feta cheese (3 tablespoons, broken pieces, packaged)

–cheddar cheese (3 tablespoons, shredded, packaged)

–Parmesan cheese (3 tablespoons, shredded, packaged)

–capers (bottled, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish.  Sprinkle lemon juice on top, and then add clam juice to the dish.  Season with salt and pepper.  Place tablespoons of feta cheese, cheddar cheese, and Parmesan cheese atop the cod.  Then sprinkle with drained capers.  Finish with a couple of drops (only) of extra virgin olive oil.

2 – Microwave the cod for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

FAST ITALIAN FISH STEW WITH WILD ATLANTIC COD – CANNELLINI BEANS – GRAPE TOMATOES – STEWED TOMATOES – MINCED GARLIC – CAPERS – LEMON PEPPER – PARSLEY – ROSEMARY

This is a great way to use leftover slow cooker beans. . .

For 2:

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

–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)

–grape tomatoes (6 to 8, halved)

–stewed tomatoes (one-half can; I used Pomi imported Italian)

–minced garlic (1 tablespoon)

–capers (bottled; 2 tablespoons, drained)

–lemon pepper (1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–rosemary (bottled, dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish.  Season with salt and pepper to taste.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the cod atop the stew.  Season with salt, pepper, lemon pepper, rosemary, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the stew, hot, in bowls; use soup spoons.

–recipe adapted from Real Simple magazine.

WILD SOCKEYE SALMON STEAMED IN WHITE WINE & LEMON AND TOPPED WITH FRESH MINT – CAPERS – MINCED GARLIC – CHOPPED YELLOW ONION

I didn’t call this a “simple dinner,” but it is easy as well as quite tasty.  Tastes very gourmet, but the flavor of the fish shines through. . .

For 2:

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

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–fresh mint (3 stems; use leaves only)

–capers (2 tablespoons, bottled)

–chopped yellow onion (3 tablespoons, ready-prepared; or one-quarter medium onion, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine, and then sprinkle salmon with lemon juice.  Season with salt and pepper.  Place mint leaves, capers, chopped yellow onion, and minced garlic on top of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon on high for 3 minutes.  Salmon is best is slightly undercooked so that it is flaky.

3 – Serve the salmon and sauce hot.

–recipe original.

BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

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

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

–relish adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

NAPLES – INSPIRED CHICKEN BASIL TOPPED BY PARMESAN CHEESE WITH MINCED GARLIC – CAPERS – GREEN ONIONS ON A BED OF IMPORTED ITALIAN TOMATOES

The South of Italy is known for its emphasis on tomatoes in its cuisine. . .

For 2:

–3 chicken tenderloins

–basil (1 tablespoon, bottled)

–Parmesan cheese (shredded, one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (3 tablespoons, bottled)

–green onions (3 stalks, chopped)

–imported Italian tomatoes (one-half package, 1 cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Microwave for 3 minutes.  Nestle the chicken amid the tomatoes.  Season with salt and pepper.  Top the entire dish with basil, minced garlic, capers, and green onions.  Finish with a few drops of olive oil.

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

2 – Serve the chicken and tomato sauce hot and on a bed of pasta, if desired.

–recipe original.