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)

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

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).

Maltese Tuna Salad with Minced Garlic – Chopped Onion – Chopped Roma Tomato – Sliced Green Olives – Sriracha – Mint – Basil – Tarragon – White Wine Vinegar – Capers – Extra Virgin Olive Oil – Marinara Sauce

This recipe from the Island of Malta in the Mediterranean is adapted from TFD at the “food dictator” web site.  It is a wonderful way to create a delicious tuna salad without mayonnaise. .

.For 2:

–albacore tuna (1 small can, 5 ounces)

–minced garlic (1 teaspoon)

–chopped onion (one-eighth cup)

–Roma tomato (one-half, chopped)

–green olives (3, sliced)

–Sriracha sauce (1 teaspoon)

–mint (dried, 1 teaspoon)

–basil (dried, 1 teaspoon)

–tarragon (dried, 1 teaspoon)

–white wine vinegar (1 teaspoon)

–capers (drained, 1 tablespoon)

–extra virgin olive oil to taste

–marinara sauce (1 tablespoon)

1 – Drain the can of tuna.  Then add all ingredients to a mixing bowl. Stir gently but thoroughly.

2 – Chill until ready to serve, at least 2 hours.

–adapted from the “food dictator” web site.

MARINATED GRECIAN CHICKEN SUPREME SAUCED BY GREEK YOGURT – OREGANO LEAVES – MINCED GARLIC – WHITE WINE VINEGAR – LEMON JUICE – EXTRA VIRGIN OLIVE OIL

Very garlicky!  Be sure to marinade for 24 hours. . .

–3 chicken tenderloins

–Greek yogurt (3 tablespoons)

–oregano leaves (2 tablespoons)

–minced garlic (2 tablespoons)

–white wine vinegar (2 tablespoons)

–lemon juice to taste (I used one-quarter cup)

–extra virgin olive oil to taste

–salt and pepper

1 – The night before, place the chicken in a plastic bag.  Season generously with salt and pepper (do not skimp on the salt, as the yogurt will diminish the flavor of salt).  Set aside.

2 – In a small mixing bowl, place the Greek yogurt, oregano leaves, minced garlic, white wine vinegar, lemon juice, and extra virgin olive oil.  Stir briskly.  Then add to the plastic bag, being sure that the chicken is well-covered.  Place in the refrigerator for 24 hours.

3 – For the next day, place the marinate chicken in a covered baking dish.  Spoon the sauce atop.  Microwave on high for 4 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 45 seconds more.

4 – Serve the chicken with sauce hot.

–chicken adapted from recipetineats, available on the web.

SALMON STEAK WITH DILL & LEMON TOPPED BY ROMA TOMATO CIRCLES – SHREDDED PARMESAN – CHIVES ON A BED OF ANGEL HAIR PASTA SEASONED WITH ONION – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL

The salmon is flavored with all seasonings that make for a good salmon dish. . .

For 2:

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

–dill (1 teaspoon)

–lemon juice (3 squirts)

–clam juice (3 tablespoons)

–Roma tomato circles (1 tomato, sliced thin)

–shredded Parmesan (one-eighth cup)

–chives (1 teaspoon)

–angel hair pasta (1 handful)

–onion (chopped; one-quarter cup)

–minced garlic (1 tablespoon)

–butter (or healthy margarine; 1 teaspoon)

–extra virgin olive oil to taste

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Spoon in the clam juice. Season with salt, pepper, and dill. Place tomato slices on top, followed by Parmesan cheese. Finish with chives. Set aside.

2 – Place angel hair pasta in an uncovered baking dish. Add onion and salt to taste. Pour in water to cover. Microwave on high for 7 minutes. When finished, cover to preserve warmth.

3 – Microwave the salmon for 3 minutes and 20 seconds. When the salmon is cooking, drain the pasta and onions Add garlic, butter, extra virgin olive oil. Stir well. Cover.

4 – When the salmon is done, quickly place pasta on a serving dish. And then, using a spatula, lift the salmon atop the pasta.

5 – Serve the salmon and pasta hot.

–recipe original to C. Mabry, chef.

FRENCH MEDITERRANEAN BASQUE REGION COD WITH FRESH ROMA TOMATO CIRCLES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED ONION – FAUX BACON – PARSLEY – EXTRA VIRGIN OLIVE OIL IN CHICKEN BONE BROTH

The recipe was originally intended for chicken, but works well with fish. . .

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

–Roma tomatoes (3)

–roasted red pepper slices (2 tablespoons; in a jar)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–faux bacon (soy bacon, 2 tablespoons)

–parsley (dried, 1 teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

–salt and pepper

1 – Slice the Roma tomatoes, and place in a covered baking dish. Add red pepper slices, minced garlic, chopped onion, soy bacon, parsley, olive oil, chicken bone broth, and season with salt and pepper. Stir gently. Microwave on high for 6 minutes.

2 – Place the cod on top of the sauce, and sprinkle with salt and pepper. Spoon sauce over the cod.

3 – Microwave on high for 7 minutes, longer if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by The Best of French Cooking.

A Simple Dinner: SALMON L’ORANGE TOPPED BY GARLIC POWDER – ORANGE ZEST – HERB BREADCRUMBS – CHIVES – GARLIC INFUSED OLIVE OIL AND PLACED IN ORANGE JUICE

Despite two kinds of orange, the orange flavor is subtle and will be well-received. . .

For 2:

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

–garlic powder (one-half teaspoon)

–orange zest (orange peel, one-half teaspoon)

–herb breadcrumbs (I used Pepperidge Farm; 3 tablespoons)

–chives (dried, one-half teaspoon)

–garlic infused olive oil (to taste)

–orange juice (one-quarter cup)

–salt and pepper

1 – Place the orange juice in a covered baking dish. Microwave on high for 2 minutes.

2 – Place the salmon in the dish. Top with garlic powder, orange zest, herb breadcrumbs, chives, salt, pepper, and garlic infused olive oil.

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

4 – Serve the salmon with sauce hot.

–recipe original to C. Mabry, chef, but inspired by various recipes on the web.

CRANBERRY – ORANGE CHICKEN SPRINKLED WITH SLICED & ROASTED ALMONDS IN A SAUCE OF WHOLE BERRY CRANBERRY SAUCE – ORANGE JUICE – BROWN SUGAR – MINCED GARLIC – GARLIC INFUSED OLIVE OIL

If you like orange flavor, the orange just gives a bit of tang to the already tangy cranberry. . .

–3 chicken tenderloins

–roasted almonds (2 tablespoons)

–whole berry cranberry sauce (one-half can)

–orange juice (3 tablespoons)

–brown sugar (3 tablespoons)

–minced garlic (1 tablespoon)

–garlic infused olive oil to taste

–salt and pepper to taste

1 – Place the cranberry sauce in a covered baking dish. Break it apart. Then add orange juice, brown sugar, minced garlic, salt, pepper, and garlic infused olive oil. Stir gently. Microwave on high for 2 minutes.

2 – Stir the sauce well. Then place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with roasted sliced almonds. Finish with a few drops of garlic infused olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.

4 – Serve the chicken and sauce hot, atop rice, if desired.

–recipe original to C. Mabry, with ideas from various recipes available on the web.

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.