SPICY STEAMED TURKISH – STYLE WILD PINK SALMON FILLET WITH ROASTED RED BELL PEPPER – CAYENNE – CUMIN – PAPRIKA – MINCED GARLIC – LEMON JUICE – CLAM JUICE

My husband pronounced this “interesting,” which is what he says for unusual flavors that he likes.  Vary the hot spice to suit your own fancy. . .

For 2:

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

–roasted red bell pepper (3 tablespoons, drained, from a jar, ready-prepared)

–cayenne pepper (to taste; I used one-quarter teaspoon)

–cumin (one-half teaspoon)

–paprika (one-half teaspoon)

–minced garlic (1 tablespoon)

–lemon juice (2 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 the salmon with cayenne, cumin, paprika, minced garlic, salt, pepper.  Place the red bell pepper on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the Turkish salmon hot.

–recipe adapted to the microwave by a friend in Minneapolis; tweaked by C. Mabry.

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A Dinner Party Entree for 4:  MEDITERRANEAN COD FILLET BRANDY TOPPED WITH DICED ROMA TOMATOES – SLICED SWEET ONION – CHOPPED GREEN ONION – MINCED GARLIC – CHOPPED PARSLEY – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

An entree from France, but so quintessentially Mediterranean that it merits that name.  Quick cooking and ease of preparation make for a successful dinner party with no fuss. . .

For 4:

–cod fillet (1 pound; size of 4 decks of cards)

–brandy (3 tablespoons)

–diced Roma tomatoes (2, fresh)

–sliced sweet onion (one-quarter of a large onion)

–chopped green onion (2 stalks)

–minced garlic (1 tablespoon)

–chopped parsley (1 handful, fresh)

–extra virgin olive oil to taste

–salt and pepper to taste

–cayenne pepper (optional, one-quarter teaspoon sprinkled on the tomatoes)

1 – Place all ingredients except the cod in a mixing bowl.  Fold over gently.  Microwave in a covered baking dish on high for 5 minutes.

2 – Place the cod in a large, covered baking dish.  Place the vegetables on top.  Pour in the white wine.  Finish with a few drops of extra virgin olive oil.  Microwave on high for 8 minutes (2 minutes longer if you choose not to warm the veggies first).

3 – Serve the cod hot.

–recipe adapted to the microwave from The Best of French Cooking (published by Hamlyn).  Original recipe is for crawfish or large shrimp.

SALMON FILLET CREOLE WITH PAPRIKA – DICED ROMA TOMATO – ROASTED RED BELL PEPPER SLICES – SWEET ONION CHUNKS – CELERY SALT – MINCED GARLIC – BAY LEAVES

The original recipe from New Orleans’ Brennan’s Restaurant features shrimp, but I find that salmon and diced tomatoes work well together, and the various spices meld satisfactorily. . .for added spice, try cayenne pepper, just a sprinkling. . .

For 2:

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

–paprika (one-half teaspoon)

–diced Roma tomato (1)

–roasted red bell pepper slices (ready-prepared, 2 to 3 tablespoons)

–sweet onion chunks (one-quarter large onion; cut in large pieces)

–celery salt (one teaspoon)

–minced garlic (1 tablespoon)

–bay leaves (dried; 2)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, red bell pepper, onion, minced garlic in a large, covered baking dish.  Sprinkle with paprika, garlic, salt, pepper, extra virgin olive oil, and include bay leaves.  Fold all ingredients.  Microwave on high for 5 minutes.

2 – Place the salmon in the center of the sauce.  Season with salt, pepper, paprika, and olive oil.  Spoon some of the sauce on top.  Microwave on high for 3 minutes.

3 – Serve the salmon and sauce hot.

–recipe adapted from New Orleans’ Brennan’s Restaurant Cookbook.

MEDITERRANEAN COD FILLET TOPPED WITH LEMON CIRCLES – SLICED GREEN ONIONS – PARSLEY – DICED ROMA TOMATO – MINCED GARLIC AND COOKED IN WHITE WINE SAUCE

Use just lots of veggies on top, smother the cod with them–then place atop pasta when serving. . .

For 2:

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

–lemon circles (one-half fresh lemon, chilled, and sliced with a very sharp knife)

–sliced green onions (2 stalks)

–parsley (1 handful, chopped)

–diced tomatoes (1 Roma, fresh)

–minced garlic (1 tablespoon)

–white wine sauce (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a large, covered baking dish.  Pour in the clam juice.

2 – In a small mixing bowl, place green onions, parsley, diced tomato, minced garlic, salt, pepper, extra virgin olive oil, and fold all ingredients carefully.  After careful stirring, place atop the cod.

3 – Slice the half lemon, and place on top of the veggies.

4 – Microwave on high for 6 minutes, 1 minute longer if a thick fillet.

5 – Serve the cod and veggies hot, atop pasta (or rice).

–recipe by C. Mabry, inspired by Edward Giobbi.

WILD PINK SALMON FILLET WITH MINT – LEMON CIRCLES – CHOPPED PARSLEY – MINCED GARLIC – CLAM JUICE

Note: My long absence from posting is because my computer was hacked, but I am set up now with a new computer. Some of you have continued to access my cooking blog, and I appreciate this. – Celia

I have discovered good pink salmon from the ocean, and the taste is superb, with these few seasonings bringing out a real taste treat. . .

For 2:

–wild pink salmon fillet (size of 2 decks of cards)

–mint (dried; 1 teaspoon)

–lemon circles (one-half fresh lemon, sliced)

–chopped parsley (fresh; 1 handful, chopped)

–minced garlic (1 tablespoon)

–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 with the clam juice.  Season with salt and pepper.  Sprinkle the salmon with mint and minced garlic.  With a very sharp knife, slice one-half chilled lemon, and place two slices atop the salmon.  Finish with chopped parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

SALMON FILLET OREGANO – PARSLEY – ROSEMARY IN SAUCE OF CHOPPED ROMA TOMATO – SLICED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC – CAPERS – WHITE WINE

Originally intended for white fish, specifically bass, we find that Edward Giobbi’s good Italian ingredients work well with salmon, too, though the traditional Mediterranean diet did not includes salmon. . . .

For 2:

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

–oregano, parsley, rosemary (1 teaspoon each, with each divided)

–chopped Roma tomato (1)

–sliced red onion (medium size, one-quarter of onion)

–sliced white mushrooms (fresh, 3)

–minced garlic (1 tablespoon)

–capers (2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Prepare the sauce and microwave it first:  tomato onion, mushrooms, garlic, caper, white wine, salt, pepper, extra virgin olive oil, oregano, parsley, and rosemary.  Gently fold all ingredients.  Microwave for 6 minutes on high.

2 – Place the salmon in the sauce.  Season with salt, pepper, oregano, parsley, and rosemary.  Add a few drops of extra virgin olive oil.  Spoon sauce over the salmon.

3 – Microwave on high for 4 minutes.

4 – Serve the salmon and sauce hot, atop pasta if desired.

–inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED COD FILLET ROSEMARY – LEMON SMOTHERED IN PUREED SAUCE OF BACON – FLAVORED GREAT NORTHERN BEANS – CARROT – CELERY SALT – ONION – GARLIC – OLIVE OIL – CHICKEN BONE BROTH

A great way to incorporate pre-prepared beans in a flavorful dish that is good home cooking. . .

For 2:

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

–parsley (1 handful; chopped)

–rosemary (dried; 1 teaspoon; divided)

–bacon flavor (I used soy bacon, 1 tablespoon ready prepared, Bac’n pieces)

–great Northern beans (cooked, 1 cup; or use one can, rinsed and drained)

–carrot (1 carrot, chopped; or 1 small handful shredded carrot)

–celery salt (one-half teaspoon; or use 1 celery stalk, chopped)

–onion (sweet preferred; one-third large onion; chopped)

–garlic (minced, from a jar, 1 tablespoon)

–extra virgin olive oil to taste

–lemon juice (3 squirts)

–chicken bone broth (3 tablespoons; use your own judgment of how thick to make the sauce; after pureeing, it should still be lumpy)

–salt and pepper to taste

1 – Place the beans in a food processor.  Add rosemary, carrot, onion, celery salt (or chopped celery), garlic, extra virgin olive oil, chicken bone broth, soy bacon, and puree until just slightly lumpy.  Add more chicken bone broth to reach your desired consistency.

2 – Microwave the beans and other ingredients for 3 minutes in a small baking dish.  When finished, keep covered to preserve warmth.

3 – Place the cod in a baking dish.  Season with salt, pepper, and rosemary.  Drench in lemon juice.  Pour the warm sauce over the top.  Sprinkle chopped parsley on top.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes and 30 seconds.  (Longer is necessary because of the thick sauce covering the cod.)

5 – Serve the cod and sauce hot, atop pasta if desired.

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

One-Dish Dinner:  Catfish Fillets with a Medley of Garlic & Olive Oil–Seasoned Vegetables –- Chopped Roma Tomato, Broiled & Sliced Red Bell Pepper, Sliced Red Onion, Kalamata Olives, and Sliced Potatoes in White Wine Sauce

Note:  Re-posted with some tweaks, back by popular demand.  Any firm white fish is recommended, but especially catfish or monkfish.  Serve with a green veggie. . .

For 2:

–catfish fillets (2, medium size)

–minced garlic (in a jar; 1 tablespoon)

–extra virgin olive oil to taste

–chopped Roma tomato (fresh, 1)

–broiled & sliced red bell pepper (3 tablespoons, drained; from a jar)

–sliced red onion (one-quarter large onion)

–Kalamata olives (drained; 6, or more to taste)

–sliced potatoes (one-quarter cup)

–salt and pepper to taste

–white wine (one-third cup)

1 – Place all ingredients in the list BELOW catfish in a large, covered baking dish.  Fold gently.  Microwave on high for 5 minutes.

2 – Place the catfish fillets on top of the vegetables.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the veggies in white wine atop the catfish.  Microwave on high for 6 minutes.

3 – Serve the catfish and vegetables hot.

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

SALMON FILLET ROSEMARY SEASONED WITH MINCED GARLIC – PARSLEY – CAYENNE – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL

I think Chef Edward Giobbi uses rosemary in his recipes more than any other herb, and I find that my recipe for salmon can make use of his other choice ingredients as well. . .

For 2:

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

–rosemary (dried; 1 teaspoon)

–minced garlic (from a jar; 1 tablespoon)

–parsley (fresh; 1 handful; chopped fine)

–cayenne pepper (one-quarter teaspoon; or to taste)

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–extra virgin olive oil (to taste)

–salt and pepper (to taste)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Season with salt, pepper, minced garlic (carefully spread out over the salmon), and cayenne pepper.  Sprinkle with parsley.  Finish with a few drops of extra virgin olive oil.

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, inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SURF ‘N TURF ENTRÉE OF SHRIMP PARMESAN ATOP BREADED CHICKEN TENDERS AND ASPARAGUS SPEARS IN A SAUCE OF MINT – GARLIC – CHOPPED GREEN ONIONS – CHICKEN BONE BROTH   

For a special night, because the dinner needs special care, but the results are spectacular. . .

For 2:

Note: You will need both a very large baking dish and a small baking dish for this recipe.

–shrimp (large, 6, deveined and shelled)

–Parmesan cheese (shredded, one-quarter cup)

–chicken tenders (3)

–plain breadcrumbs (one-third cup)

–asparagus spears (6 spears, one-half package)

–mint (dried, 1 teaspoon)

–garlic (minced, from a jar, 1 tablespoon)

–chopped green onions (2, fresh)

–chicken bone broth (one-half cup)

–salt and pepper to taste

–extra virgin olive oil to taste (about 2 tablespoons)

1 – Place the shrimp in a small covered baking dish.  Season with salt and pepper.  Sprinkle with Parmesan cheese.  Add one-eighth cup of chicken bone broth.  Set aside.

2 – Place the asparagus spears in the bottom of a large baking dish, separated from each other. 

3 – In a small mixing bowl, place chicken bone broth, garlic, chopped green onions, mint, salt and pepper, extra virgin olive oil.  Stir well.  Spoon this sauce over the asparagus.

4 – Place the chicken tenders in a plastic bag.  Pour in olive oil to cover.  Season with salt and pepper.  Add plain breadcrumbs.  Shake well.  Place the breaded chicken tenders atop the asparagus.

5 – Microwave the large chicken dish for 6 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.  Keep covered to preserve warmth.

6 – Microwave the small shrimp dish for 3 minutes.  When finished, place the shrimp atop the chicken tenders.  Serve buffet style.

7 – Serve the surf ‘n turf entrée hot.

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