BAKED HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

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

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

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

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

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.

A Simple Dinner:  SPICY ATLANTIC COD SRIRACHA TOPPED WITH GREEN & YELLOW DICED ONIONS IN CLAM JUICE SAUCE

A recent study from Italy concluded that including chili peppers in the diet will reduce the likelihood of dying from heart disease and stroke. . .

For 2:

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

–Sriracha sauce (a chili pepper sauce, 2 tablespoons)

–green and yellow diced onions (packaged, 3 tablespoons each)

–clam juice sauce (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Season, to taste, with salt and pepper. Place the sriracha sauce in ribbons on top of the cod.  Top with green and yellow diced onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

WILD SALMON SPICED WITH TURMERIC IN MARINARA & CLAM JUICE SAUCE & TOPPED WITH CHOPPED YELLOW AND GREEN ONIONS

Original flavor. . turmeric and tomato work well together. . .

For 2:

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

–turmeric (bottled, 1 teaspoon)

–marinara sauce (I used Ragu, “Mama’s Special Garden Sauce; 3 tablespoons, bottled)

–clam juice (bottled, one-eighth cup)

–chopped yellow & green onions (packaged, 2 tablespoons each)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Sprinkle salt, pepper, and turmeric on top.  Spoon marinara sauce over the salmon.  Drop onion on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on 50 percent power for 4 and one-half minutes.  (Fifty percent power reduces popping.)

3 – Serve the salmon hot.

–inspired by C. Mabry, chef.

MEDITERRANEAN STEAMED COD OREGANO WITH BASIL TOMATOES IMPORTED FROM ITALY – FRESH KALE – MINCED GARLIC – CHOPPED YELLOW ONION – CLAM JUICE TOPPED WITH CHOPPED FRESH GREEN ONIONS

Tasty and also good for you . . .

For 4

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

–oregano (dried, bottled, 1 tablespoon)

–tomatoes (packaged, drain, 2 cups)

–kale (3 stalks, fresh, torn into bite-sized pieces)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onion (one-half, medium)

–clam juice (one-quarter cup, bottled)

–green onions (chopped, fresh, 3 stalks)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a large covered baking dish.  Add bite-sized kale, minced garlic, and onion.  Sprinkle with a few drops of extra virgin olive oil.  Fold, stirring gently.  Microwave on high for 4 minutes.

2 – Place the cod on top, spooning a bit of the sauce over it.  Season with salt, pepper, oregano, and extra virgin olive oil.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop pasta, rice, or couscous.

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

MARINATED WILD SALMON HOISIN WITH FRESH LEMON – CLAM JUICE – HOISIN – GINGER – TOASTED SESAME SEEDS – SESAME OIL – TERIYAKI SAUCE ATOP JASMINE RICE

This Asian dish is tangy and delectable, quick to prepare and tastes like a million dollars. . .

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

–lemon (fresh, sliced)

–clam juice (1 tablespoon)

–hoisin sauce (1 tablespoon)

–ginger (dried, bottled, 1 teaspoon)

–teriyaki sauce (2 tablespoons)

–sesame oil (bottled)

–sesame seeds (2 tablespoons, toasted, bottled)

–jasmine rice

1 – Place clam juice, hoisin sauce, ginger, sesame oil, and teriyaki sauce in a small mixing bowl.  Stir well.

2 – Place salmon in a covered baking dish.  Add sauce.  Sprinkle sesame seeds and ginger atop the salmon.  Finish with a few more drops of sesame oil.  With a very sharp knife, slice a chilled lemon.  Place atop the salmon.

3 – Microwave on high for 6 minutes.  Salmon is best if a little undercooked.  Should be flaky.

4 – Serve the salmon with sauce hot, atop jasmine rice (follow package instructions for microwaving; brands differ)

–salmon recipe inspired by Les Ilagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

A Simple Dinner: BAKED WILD SALMON TOPPED WITH LEMON SLICES & PARSLEY AND SEASONED WITH LEMON ZEST & ROSEMARY IN CLAM JUICE

For 4:

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

–lemon (chilled, fresh, sliced)

–parsley (fresh, 1 handful, chopped)

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

–rosemary (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-eighth cup, just enough to steam)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Season with salt, pepper, lemon jest, rosemary, and olive oil.  With a very sharp knife, carefully slice a chilled lemon into four segments.  Place the lemon atop the salmon.  Finish with chopped parsley.

2 – Microwave the salmon on high for 5 minutes.  Do not overcook.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot, with a lemon slice on each serving.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

A Simple Dinner:  BAKED LEMON COD TOPPED WITH FRESH LEMON SLICES – PARSLEY – CAPERS – LEMON ZEST & IN A SAUCE OF CLAM JUICE

For 4:

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

–lemon (fresh, sliced when chilled)

–parsley (fresh, 1 handful, chopped)

–capers (bottled, 2 tablespoons)

–lemon zest (bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the clam juice.  Season with salt, pepper, lemon zest, and olive oil.  Place caper on top.  Slice a chilled fresh lemon with a very sharp knife.  Place slices atop the cod.  Finish with parsley sprinkled on top.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

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

–red bell pepper (one-half, fresh, sliced)

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

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

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining