SALMON FILLET TOPPED BY RIBBONS OF HONEY DIJON MUSTARD & PURE HONEY – CHIVES – CHOPPED ONION AND PLACED IN A SAUCE OF CLAM JUICE – LEMON – SOY SAUCE

Soy sauce (or teriyaki) gives the salmon a little extra “kick”. . .

For 2:

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

–honey Dijon mustard (bottled, 2 tablespoons)

–pure honey (bottled, 2 tablespoons)

–chives (bottled, dried, 1 tablespoon)

–chopped onion (one-quarter cup)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (bottled, 2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Pour in clam juice and soy sauce.  Drench the salmon in lemon juice.  Season the salmon with salt and pepper to taste.  Make ribbons of Dijon mustard (if you have a squeeze bottle) and honey atop the salmon.  Then place chopped onions and chives on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe original.

A Simple Dinner:  HERB COD WITH ROSEMARY – PARSLEY – BASIL – THYME – CHIVES – MINT IN LEMON – CLAM JUICE SAUCE

This entrée looks as though it were dropped on the floor and stomped.  But it is mighty good.  Substitutions are possible, but I can vouch for the herbs mentioned. . .

For 2:

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

–rosemary, basil, thyme, chives, mint (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper (to taste)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Use a few drops of extra virgin olive oil.  Sprinkle with rosemary, basil, thyme, chives, mint, salt, pepper, and parsley, in that order.

2 – Microwave on high for 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  BAKED SALMON WITH SAUCE OF BRANDY – DIJON – MAYO & TOPPED WITH CHIVES

For 4:

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

–brandy (buy an inexpensive, small bottle; 2 tablespoons)

–Dijon mustard (2 tablespoons, bottled)

–mayonnaise (4 tablespoons, bottled)

–chives (bottled, dried, 1 tablespoon)

–salt and pepper

1 – Place salmon in a covered baking dish.  Season with salt and pepper.

2- Place brandy, Dijon mustard, and mayonnaise in a small mixing bowl.  Stir well.  Then pour over the salmon.  Sprinkle chives on top.

3 – Microwave for 6 and one-half minutes on high.  Salmon is best if served medium rare.

4 – Serve the salmon hot.

–salmon inspired by C. Mabry, chef

ITALIAN CHICKEN ROLLED IN BREADCRUMBS WITH ONION – CAYENNE – PINE NUTS – CHIVES IN A HONEY – RED WINE – BROTH SAUCE ATOP BABY DUTCH POTATOES

For 4:

–6 chicken tenderloins or breast strips

–onion (one-half, medium, sliced)

–cayenne (one-quarter teaspoon)

–pine nuts (half a small package)

–honey (3 tablespoons)

–red wine (one-quarter cup)

–chicken broth (one-quarter cup, non-fat, low sodium)

–breadcrumbs (one-third cup, boxed, plain)

–salt and pepper

–olive oil

–basmati rice (1 cup dry)

1 – Slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the potatoes for 10 minutes on high.

2 – Place the honey, red wine, and chicken broth in a covered baking dish.  Add sliced onion.  Microwave on high for 3 minutes.

3 – Meanwhile, place the chicken in a plastic bag.  Add olive oil, salt, and pepper to taste.  Pour in breadcrumbs.  Shake well.

4 – Place the breaded chicken in the sauce.  Season with cayenne.  Top with pine nuts and chives.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot, atop the potatoes.

–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.

SALMON SPRINKLED WITH CHIVES & COOKED WITH SWEET SLICED ONIONS IN APPLE JUICE SAUCE

For 4:

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

–chives (bottled, 1 tablespoon)

–onion (1, medium, sweet, sliced)

–apple juice (bottled)

–salt and pepper

–olive oil

1 – Slice and place the sweet onion in the bottom of a slow cooker.  Place the salmon on top.  Pour apple juice into the cooker just until the salmon begins to float.  Season with salt, pepper, chives, and olive oil.

2 – Cook on high for 1 and one-half hours. 

3 – To serve, remove from cooker, and slice the salmon.  Serve the salmon with some apple juice and the onions.

–salmon adapted from Emma Christensen’s “Kitchn” web site.

BAKED COD WITH ORANGE SLICES – ORANGE ZEST – CHIVES IN WHITE WINE SAUCE

Note:  For a sweeter taste, sprinkle 1 tablespoon of sugar atop the cod.

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

–orange (fresh, 1, break into segments)

–orange zest (1 tablespoon, bottled)

–chives (1 tablespoon, bottled)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Section an orange, and then cut each piece in half.  Place in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the orange segments.  Season with cod with salt, pepper, orange zest, chives, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

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.

SALMON WITH CHIVES – TARRAGON – PARSLEY – LEMON SLICES IN CLAM JUICE & ATOP BOWTIE PASTA

For 4:

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

–chives, tarragon (bottled)

–parsley (fresh)

–lemon juice

–lemon (fresh)

–clam juice (or fish broth)

–bowtie pasta (1 and one-half cups, farfalle)

1 – Place 1 and one-half cups of bowtie pasta in an uncovered baking dish with water to cover.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place salmon in a covered baking dish with a little calm juice.  Drench in lemon juice.  Season with salt, pepper, chives, tarragon, and olive oil.  With a very sharp knife, slice a lemon; place atop the salmon.  Finish with chopped parsley on top.  Microwave on high for 8 minutes.

3 – Serve the salmon hot, atop the pasta.

–salmon adapted from the recipe of Jan Bly, a friend from Marion, Illinois.