SALMON FILLET TOPPED BY RIBBONS OF HONEY DIJON MUSTARD & PURE HONEY – CHIVES – CHOPPED ONION AND PLACED IN A SAUCE OF CLAM JUICE – LEMON – SOY SAUCE

Soy sauce (or teriyaki) gives the salmon a little extra “kick”. . .

For 2:

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

–honey Dijon mustard (bottled, 2 tablespoons)

–pure honey (bottled, 2 tablespoons)

–chives (bottled, dried, 1 tablespoon)

–chopped onion (one-quarter cup)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (bottled, 2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Pour in clam juice and soy sauce.  Drench the salmon in lemon juice.  Season the salmon with salt and pepper to taste.  Make ribbons of Dijon mustard (if you have a squeeze bottle) and honey atop the salmon.  Then place chopped onions and chives on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe original.

MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

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

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.