CANTONESE COD SPRINKLED BY TOASTED SESAME SEEDS AND WITH CHOPPED ONION – GINGER – CILANTRO IN WHITE WINE – SESAME OIL – SOY SAUCE

From Canton, China, an easy, tastes-gourmet recipe for a go-to choice. . .

For 4:

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

–toasted sesame seeds (2 tablespoons)

–chopped onion (one-quarter cup)

–ginger (bottled, 1 teaspoon)

–cilantro (Chinese parsley, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–sesame oil (to taste, a few drops)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

1 – Place the white wine, sesame oil, soy sauce in a covered baking dish.  Add onion, ginger, cilantro, and stir.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, ginger, and white wine.  Finish with a few drops of sesame oil.

3 – Microwave on high for 6 and one-half minutes (more if cod is a thick cut).

4 – Serve the cod with sauce, atop jasmine rice, brown rice, pasta, or quinoa if desired.

–cod adapted from a vintage Southern Living magazine.

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.

CAJUN BLACKENED SALMON CILANTRO TOPPED BY FRESH VINE-RIPENED TOMATOES & SERVED WITH JASMINE RICE

For 4:

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

–Cajun blackened seasoning (2 teaspoons)

–cilantro (dried, 2 teaspoons; or fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a one-eighth cup of water.  Season with 1 teaspoon of Cajun blackened spice, salt, and pepper.  Chop the tomato, and season it with salt, pepper, and Cajun blackened spice.  Place the seasoned tomato on top of the cod.  Finish with cilantro and a few drops of olive oil.

2 – Microwave the salmon for 6 and one-half minutes for medium rare (the best taste).

3 – Serve the salmon hot, atop jasmine rice (use package instructions for microwaving the rice; brands differ).

–salmon inspired by C. Mabry, chef.

SALMON CILANTRO WITH CHILLED SALSA OF FRESH TOMATO – AVOCADO – GREEN ONIONS – BANANA PEPPER – MINCED GARLIC – CILANTRO – LIME JUICE – OLIVE OIL

For 4:

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

–cilantro (fresh, 1 handful, chopped)

–tomato (medium, fresh, chopped)

–avocado (1, fresh, chopped)

–green onions (2 stalks, chopped, fresh)

–banana pepper (medium, fresh, 3-inches, chopped)

–lime juice (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–olive oil (to taste)

–salt and pepper

1 – To prepare the salsa, gently fold chopped tomato, chopped avocado, green onions, chopped banana pepper, minced garlic, 3 squirts of lime juice, 3 stalks of fresh cilantro (chopped), and olive oil to taste.  Refrigerate for at least 2 hours prior to dinner, in order to allow the salsa to season.

2 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, several chopped stalks of cilantro, and olive oil.  Microwave on high for 7 minutes.  Salmon should be flaky; do not overcook.

3 – Serve the salmon hot with the chilled salsa on the side.

–inspired by Real Simple magazine.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS IN BROTH AND SERVED WITH A CHILLED GREEN DIPPING SAUCE OF PARSLEY – CILANTRO – OREGANO – WHITE WINE – CAYENNE – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

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

–parsley (fresh, 1 handful, chopped)

–cilantro (fresh, one-half handful, chopped)

–oregano (dried, 1 teaspoon)

–white wine (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper

–extra virgin olive oil (one-fourth cup, for dipping sauce)

1 – Place the parsley, cilantro, oregano, white wine, cayenne pepper, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with broth.  Season with salt, pepper, olive oil, and a very light sprinkle of garlic-herb breadcrumbs.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the inner pieces to check for doneness.  If not done, microwave on high for 1 minute more.

3 – Serve the chicken hot, with the dipping sauce on the side.

–dipping sauce adapted from Real Simple magazine.

A Simple Dinner:  COD CILANTRO WITH LEMON ZEST IN CLAM – LEMON SAUCE

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

–cilantro (fresh, 1 handful, chopped)

–lemon zest (lemon peel, bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and lemon zest.  Sprinkle cilantro on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–recipe original.

MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

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

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY & TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

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

–salmon inspired by 20 Savory Salmon Recipes.

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

3 – Serve the chicken hot, with the cold sauce on the side.

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