Great taste, better than a real burger. . .

For 2:

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

–green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–shredded carrot (1 small handful, fresh)

–mashed sweet potato (cooked, one-quarter cup)

–breadcrumbs (packaged, plain, one-quarter cup)


–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 2 and one-half minutes. 

2 – Break the salmon apart (leaving off the skin), and place in a food processor.  Add green onions, minced garlic, carrot, sweet potato, breadcrumbs, a beaten egg, salt and pepper to taste, and extra virgin olive oil to taste.  Beat the salmon mixture carefully, adding a bit of water for better beating and better consistency.

3 – Spoon out into 4 patties.  Then microwave on high for 1 and one-half minutes.

4 – Serve the salmon and veggie burgers hot.

–salmon-veggie burgers adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners, by Les Ilagan.


Note:  Swiss cheese can be substituted for Parmesan.


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

–Parmesan cheese


–salt and pepper

–olive oil

–salad greens (packaged)

–tomato (1 medium)

–summer squash or zucchini (one-half)

–avocado (1 medium)

–onion (one-half)

–carrot (1 medium)

–Caesar salad dressing (or your favorite salad dressing)


1 – Add 2 handfuls of salad greens to a mixing bowl.  Chop the tomato, squash or zucchini, onion, and peel and chop the carrot.  Season with salt and pepper.  Add a small amount of Caesar salad dressing and stir well.  Dice the avocado, and add to the mixing bowl.  Fold into the other ingredients.  Set aside.

2 – Place the salmon in a covered baking dish.  Add a little water.  Season with salt, pepper, olive oil, and dill.  Cook in the microwave for 4 minutes on high.  When finished, generously sprinkle Parmesan cheese on top.  Then cook for one-half minute more.

3 – Serve the salmon hot, and the salad cold, as a side to the salmon.

–salmon inspired by Southern Living Cooking for Two; salad original.


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

–fine plain breadcrumbs (boxed)

–onion (one-half and one-fourth, medium)

–mushrooms (5 small)

–cream or milk (dairy, soy, or almond)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil


–barley (boxed)

–carrot (1 medium)

–salad greens

–tomato (2 slices, medium)

–feta cheese

–salad dressing of your choice


1 – Slice one-half onion and mushrooms, and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with parsley, salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Set aside.

2 – Place cod in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-fourth cup of breadcrumbs to the bag.  Shake well.  Add to the baking dish with the mushrooms and onion.  Season with parsley and olive oil.  Set aside.

3 – Measure two-thirds cup of barley into large, covered baking dish with a wide mouth.  Add one and one-third cup of water.  Peel 1 carrot and slice in narrow pennies.  Add to the barley.  Season with a pinch of salt.  Cook on high in the microwave for 6 minutes, and then cook on 50 percent power for 9 minutes. 

4 – Measure half a package of salad greens into mixing bowl.  Cut off 2 slices of tomato, and then chop.  Slice one-fourth onion.  Add one-half cup of feta cheese to mixing bowl.  Season with salt and pepper.  Mix well.  Add your favorite salad dressing.

5 – Cook the cod with vegetables on high for 3 minutes, and then on 50 percent power for 6 minutes.  Keep covered to preserve warmth.  Heat the cream or milk for 3 minutes in a microwaveable dish.  When finished, pour the cream on top of the cod.  Stir with the white wine. 

6 – Serve the salad as a first course.  Then serve the cod on top of the barley.

–cod adapted from White House Chef Cookbook; barley and salad original.