HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

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

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

GLAZED SALMON TOPPED WITH GREEN ONIONS & SESAME SEEDS IN A SAUCE OF TERIYAKI MARINADE – LEMON – SESAME – MAPLE SYRUP – MINCED GARLIC

For 4:

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

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–teriyaki (bottled, 3 tablespoons)

–sesame sauce (bottled, 1 tablespoon)

–maple syrup, bottled, 2 tablespoons)

–pepper (no salt)

–olive oil

–lemon juice (3 tablespoons, bottled)

1 – Place the garlic, teriyaki marinade, sesame sauce, and maple syrup in a small mixing bowl.  Stir well.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour sauce on top.  Finish with green onions and sesame seeds.

3 – Serve the salmon and sauce hot.

–salmon adapted from food and wine web site.

GLAZED SALMON WITH GINGER – MINCED GARLIC – SESAME SEEDS IN TERIYAKI – HONEY – CLAM JUICE SAUCE

Note:  A return to the microwave.

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

–ginger (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–teriyaki sauce (one-third cup)

–honey (one-third cup)

–clam juice (one-third cup)

–sesame seeds (1 tablespoon, bottled)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Set aside.

2 – In a small mixing bowl, place the teriyaki sauce, honey, and a few drops of olive oil.  Stir in minced garlic.  Stir well.  Then pour over the salmon.

3 – Sprinkle pepper and ginger atop the salmon.  Finish with sesame seeds.

4 – Microwave on high for 7 minutes.

–salmon adapted from “Sally’s Baking Addiction” web site.

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.