PACIFIC COD FILLET TOPPED BY GARLIC – HERB BREADCRUMBS / BASIL / SHREDDED PARMESAN CHEESE AND SEASONED WITH PARMESAN – BASIL OLIVE OIL / LEMON & CLAM JUICE

The Parmesan – basil olive oil is a winner that takes this simple entree up a notch or two. . .

For 2:

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

–garlic-herb breadcrumbs (just a light sprinkle, don’t overdo)

–Parmesan – basil olive oil ( to taste)

–salt and pepper to taste

–Parmesan cheese (one-quarter cup)

–basil (dried; one-half teaspoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season, to taste, with Parmesan – basil olive oil. Sprinkle with basil and Parmesan cheese. Finish with a light sprinkling of garlic – herb breadcrumbs.

2 – Microwave on high for 6 and one-half minutes. If cod is especially thick, microwave for 7 minutes. Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe by C. Mabry, chef.

BLACKENED SALMON FILLET WITH CHOPPED RED ONIONS & LEMON CIRCLES IN CLAM JUICE

Crunchy onions set off this easy menu item, and the lemon and blackening seasoning give bite. . .

For 2:

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

–chopped red onion (one-quarter cup)

–lemon circles (1 lemon, sliced into 4 pieces, carefully)

–blackening season (ready-prepared, 1 teaspoon)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Pour in the clam juice. Season with salt, pepper, and blackening spice. Place chopped onions on top, Slice a cold lemon into 4 pieces, very carefully. Then line the lemon atop the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–recipe inspired by Salmon 365, a kindle e-book.

A Simple Dinner:  STEAMED SALMON FILLET WITH BALSAMIC VINEGAR & MINCED GARLIC IN A LEMON & CLAM JUICE SAUCE

The simplest! But taste is not compromised. Serve with green beans.

For 2:

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

–balsamic vinegar (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Pour balsamic vinegar directly on salmon. Then season the salmon with salt, pepper, extra virgin olive oil, and minced garlic. Be sure you use enough garlic for the surface of the salmon. Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

2 – Serve the salmon hot. Green beans are a good accompaniment.

–salmon adapted from Salmon 365 (a kindle e-book)

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.

Balsamic Glazed Salmon Fillet Oregano with Minced Garlic – Honey – Dijon – White Wine – Lemon – Clam Juice atop White Quinoa in Chicken Bone Broth

You can place the salmon in a covered baking dish, and then just add ingredients on top of it. . .easy. . .the oregano is a novel herb for salmon, but it works and it is Mediterranean. . .

For 2:

–white quinoa (two-thirds cup of quinoa; 1 and one-third cup of chicken bone broth; see procedure below)

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

–balsamic vinegar (3 tablespoons)

–minced garlic (1 tablespoon)

–honey (3 tablespoons)

–Dijon mustard (1 tablespoon)

–white wine (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–oregano (2 teaspoons)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the quinoa and chicken bone broth in a covered baking dish. Do NOT add salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.

2 – Place the salmon in a covered baking dish. Drench in lemon juice. Season with salt and pepper. Pour in the clam juice. Place balsamic vinegar, garlic, honey, Dijon, and white wine atop the salmon. Sprinkle with oregano, and then finish with a few drops of olive oil.

3 – Microwave the salmon on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

4 – Serve the salmon hot, atop the quinoa.

–salmon adapted from Salmon 365 (a kindle e-book).

A Simple Dinner: PACIFIC COD FILLET PECAN DOUSED IN SAUCE OF F.R.O.G. PRESERVES – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL AND SPRINKLED WITH CHOPPED PECANS

F.R.O.G. preserves have a delicious combination of pureed figs, raspberries, and oranges seasoned with ginger, and are available from the Spicy Olive (Cincinnati, Ohio) and the Happy Olive (Fairhope, Alabama), as well as other franchises (online ordering possible). . .

For 2:

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

–F.R.O.G. preserves (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–chopped pecans (to taste, about 3 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod fillet in a covered baking dish. Set it aside, and then use a small mixing bowl to stir up the sauce: F.R.O.G. preserves, lemon juice, clam juice, salt, pepper, and extra virgin olive oil. Stir briskly. Then pour the cold sauce over the cod.

2 – Sprinkle chopped pecans atop the cod and its sauce.

3 – Microwave on high for 6 minutes (1 minute longer if a thick fillet).

4 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

A Simple Company Dinner: CLASSIC SALMON FILLET WITH DILL – MINCED GARLIC – CHOPPED GREEN ONIONS – LEMON & CLAM JUICE

Salmon chefs love dill for a dinner, and adding garlic and onion make it fit for company. . .

For 2:

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

–dill (to taste; I used 1 teaspoon dried)

–minced garlic (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt and pepper. Spot minced garlic atop the salmon. Sprinkle chopped green onions on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if it is slightly under-cooked, flaky but not red.

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

SEASONED WILD SALMON FILLET TOPPED WITH CHOPPED FRESH ROMA TOMATO & CHIVES – CHOPPED RED ONION – FRESH PARSLEY IN LEMON – CLAM JUICE – TUSCAN HERB OLIVE OIL

I used Cajun blackened seasoning, because we like it, but you can use the seasoning of your choice. The fresh vegetables make the dish. . .

For 2:

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

–chives (1 teaspoon, dried)

–Roma tomato (chopped)

–red onion (1 half – inch slice, chopped)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–Tuscan herb olive oil

1 – Place the salmon in a large, covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt, pepper, and the seasoning of your choice. Top with chopped tomato, chopped red onion, and chopped parsley. Finish with a generous sprinkle of Tuscan herb olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner: SWEET SALMON FILLET TOPPED WITH SAUCE OF BLUEBERRY PRESERVES – CLAM JUICE – BALSAMIC VINEGAR – LEMON JUICE – SUGAR

Blueberries with a bite from the balsamic vinegar but delectable with sweetening from sugar. . .

For 2:

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

–blueberry preserves (3 tablespoons)

–clam juice (2 tablespoons)

–balsamic vinegar (1 tablespoon)

–lemon juice (3 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. In a small mixing bowl, place blueberry preserves, clam juice, balsamic vinegar, lemon juice, sugar, salt and pepper to taste, extra virgin olive oil to taste. Stir well. Then pour over the salmon fillet.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon with sauce hot.

–recipe original.

A Simple Dinner: STEAMED SALMON FILLET SPRINKLED WITH POPPY SEEDS & LEMON JUICE AND IN CLAM JUICE SAUCE SEASONED BY EXTRA VIRGIN OLIVE OIL

You can also season with butter or healthy margarine, as in the original recipe. . .

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

–poppy seeds (1 tablespoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–extra virgin olive oil (to taste)

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Add clam juice. Season with salt, pepper, and extra virgin olive oil. At the last, sprinkle poppy seeds on top.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–recipe adapted to the microwave for steaming (clam juice added), with original from a long-time friend in Minneapolis, Minnesota.