A Simple Dinner: Salmon Fillet with Rosemary – Dill – Lemon Juice – Extra Virgin Olive Oil

Simple in the extreme, and without extra liquid that would increase microwaving time. . .

For 2:

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

–rosemary, dill (one-half teaspoon each)

–lemon juice (3 squirts)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon fillet in the center of a covered baking dish. Drench in lemon juice. Sprinkle with olive oil. Then season, last, with rosemary, dill, salt, and pepper.

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

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

A Simple Dinner:  Dilled Salmon Fillet with Maple Syrup – Brown Sugar – Lemon – Soy Sauce

A winner of a sauce. Cook some rice to enjoy the flavors even more. . .

For 2:

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

–dill (dried; 1 teaspoon)

–maple syrup (one-quarter cup)

–soy sauce ( lower sodium; one-quarter cup)

–lemon juice (3 squirts)

–brown sugar (3 heaping tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the maple syrup, soy sauce, lemon juice, olive oil to taste in a small mixing bowl. Stir well. Then place in a covered baking dish. Microwave on high for 5 minutes. (You want the sauce to be very hot.)

2 – Place the salmon in the salmon. Season with salt, pepper, and dill. Microwave on high for 3 minutes.

3 – Serve the salmon hot, atop rice.

–salmon inspired by 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.

A Simple Dinner:  Dilled Salmon Fillet with Brown Sugar Glaze in Lemony Clam Juice

Since I last posted, we have had this twice–it is so good!

For 2:

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

–dill (1 tablespoon)

–brown sugar (3 heaping tablespoons)

–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. Sprinkle dill, salt, pepper on top. Then press the brown sugar against the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve hot.

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

STEAMED SALMON FILLET SMOTHERED IN SWISS CHEESE – SEASONED WITH GARLIC POWDER AND DILL – SAUCED BY LEMON & CLAM JUICE

This would also work in the oven if you wrap the salmon in aluminum foil. . .

For 2:

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

–Swiss cheese slices (1 and one-half should cover the salmon nicely; room temperature)

–garlic powder (will spread the garlic evenly over the salmon; use 1 teaspoon)

–dill (dried; 2 teaspoons; I was generous)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle the salmon with salt, pepper, and garlic powder. Place slices of Swiss cheese on top, covering completely. Then sprinkle dill over the cheese. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (if salmon and cheese are room temperature; longer if either is from the refrigerator)

3 – Serve the salmon hot.

–recipe inspired by a friend of a friend, years ago.

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.

SALMON FILLET SPRINKLED BY PLAIN BREADCRUMBS & CHOPPED GREEN ONIONS AND COOKED WITH HONEY DIJON MUSTARD – CAPERS – DILL – TARRAGON – LEMON PEPPER IN LEMON – CLAM JUICE SAUCE SEASONED WITH TUSCAN HERB OLIVE OIL

This dinner is worthy of company with more salmon, or a celebratory dinner for two. . .

For 2:

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

–plain breadcrumbs (a light sprinkle)

–green onion (1 stalk, chopped in quarter inch pieces)

–honey Dijon mustard (several ribbons of mustard across the salmon)

–capers (2 tablespoons, drained)

–dill (1 teaspoon; be generous)

–tarragon (1 teaspoon)

–lemon pepper (one-half teaspoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–Tuscan herb olive oil to taste (or add minced garlic, oregano, rosemary, thyme, basil to extra virgin olive oil)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Add the clam juice to the dish. Season with salt, pepper, dill, tarragon, lemon pepper, and then sprinkle with breadcrumbs. Squirt the honey Dijon mustard in ribbons across the salmon. Finish with green onions and Tuscan herb olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–salmon inspired by Southern Living magazine.

PARSLEYED SALMON FILLET SEASONED WITH DILL – ROSEMARY – BASIL – HONEY DIJON – LEMON PEPPER IN ORANGE JUICE SAUCE ATOP BROWN RICE

If you like the flavor of orange juice with entrees, give this one a try. . . note the dill, always a good choice with salmon. . .

For 2:

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

–dill, rosemary, basil, lemon pepper (one-half teaspoon each, dried)

–honey Dijon (2 tablespoons)

–orange juice (one-quarter cup)

–brown rice (two-thirds cup rice in 1 and one-third cup bone broth; microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power; season with extra virgin olive oil)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Pour in the orange juice. Season the salmon with dill, rosemary, basil, lemon pepper, and honey Dijon mustard. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes on high.

3 – Serve the salmon hot, atop the brown rice.

–salmon adapted from Mila Mason’s Salmon 365 (a kindle e-book).

MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

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

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

A Simple Dinner: FROM – SCRATCH BLACKENED – SPICE MISSISSIPPI CATFISH WITH PAPRIKA – GARLIC POWDER – MINCED ONION – OREGANO – DILL – BLACK PEPPER – SALT AND IN LEMON – CLAM JUICE SAUCE

I have also tried this recipe with other fish, and any white fish works beautifully . .Catfish, though, is especially good when blackened. . .serve with sweet pickles. . .

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

–paprika (1 teaspoon)

–garlic powder (1 teaspoon)

–minced onion (1 tablespoon)

–oregano (1 teaspoon)

–dill (1 teaspoon)

–salt and pepper to taste (be sure to be generous with the salt)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the catfish in a covered baking dish. Drench with lemon juice. Add clam juice. Then sprinkle with each spice in the list above–everything 1 teaspoon except onion, which is 1 tablespoon.

2 – Microwave on high for 6 minutes.

3 – Serve hot.

–recipe adapted from a source-unknown clipping.