For 4:

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

–evaporated milk (one-third cup)

–Creole seasoning (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–salt and pepper

–olive oil

–quinoa (two-thirds cup)

–chicken bone broth (1 and one-third cups)

 1 – Place the salmon in a covered baking dish.  Season with salt and pepper, and Creole seasoning.  Pour the milk on top.  Chop a tomato, and season it with salt, pepper, and Creole seasoning.  Then place the seasoned tomato atop the salmon.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes on high.  When finish, cut a slit in the middle of the salmon to check doneness.  If not done, replace in the microwave for 1 minute more.

3 – Serve the salmon hot, atop quinoa (microwave two-thirds cup of quinoa with 1 and one-third cup chicken bone broth for 6 minutes on high, then 9 minutes on 50 percent power)

–inspired by C. Mabry, chef.