GLAZED SALMON WITH HONEY – BROWN SUGAR – MINCED GARLIC – CHOPPED ONION SPRINKLED WITH SESAME SEEDS AND IN A SAUCE OF CLAM JUICE – LEMON – SESAME OIL – SOY

My husband gave this 5 stars out of 5. . .this recipe has all the ingredients that make for great salmon. . .

For 2:

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

–honey (2 tablespoons, bottled)

–brown sugar (packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped onion (one-quarter cup, frozen)

–sesame seeds (bottled, 1 tablespoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (3 tablespoons, bottled)

–sesame oil (or extra virgin olive oil, 3 tablespoons)

–parsley (1 tablespoon, dried)

–salt and pepper

1 – Place the clam juice, lemon juice, and soy sauce in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Season with salt and pepper.  Drizzle honey, drop brown sugar, and arrange minced garlic on top.  Sprinkle onion on top and over the sauce.  Season with sesame (or extra virgin olive) oil.  Finish with sesame seeds and parsley.

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

4 – Serve the salmon and sauce hot.

–recipe adapted from Wild Alaska Seafood, on the web.

A Simple Dinner:  HONEY – GLAZED SALMON FILLET TOPPED BY PECAN CHIPS AND IN A LEMON – CLAM JUICE SAUCE

If you like pecans and have them on hand, this recipe is an easy, tastes-gourmet, choice for the end of a busy day. . .

For 2:

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

–honey (2 tablespoons, drizzled, bottled)

–pecan chips (one-quarter cup, packaged)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour in the clam juice.  Then squirt lemon juice directly on the salmon.  Season with salt and pepper.  Place pecan chips on top.  Then drizzle honey to taste.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes.  Salmon is best if slightly undercooked; it should be flaky but not red.

3 – Serve the salmon hot.

–recipe original

INDIAN – SPICED SALMON FILLET GLAZED IN HONEY & SPRINKLED WITH CORIANDER – CUMIN – TURMERIC – CAYENNE – GINGER – PARSLEY IN WHITE WINE VINEGAR SAUCE

Honey is the secret ingredient that makes this recipe outstanding. . .

For 2:

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

–honey (2 tablespoons, bottled)

–coriander, cumin, turmeric, ginger (one-half teaspoon, bottled)

–parsley (bottled, 1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, bottled)

–white wine vinegar (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour the white wine vinegar over the salmon.  Sprinkle with coriander, cumin, turmeric, ginger, parsley, salt, pepper, and cayenne pepper.  Drizzle honey over the top.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes and 20 seconds.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe adapted from Real Simple magazine.

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.

GLAZED SWEET & SPICY SALMON WITH HONEY – SRIRACHA – SESAME SEEDS IN LEMON JUICE – CHICKEN BROTH

Vary the honey and Sriracha, depending on your taste for spicy. . .

For 2:

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

–honey (2 tablespoons, bottled)

–Sriracha sauce (1 tablespoon, in ribbons, bottled)

–sesame seeds (1 tablespoon)

–lemon juice (3 squirts, bottled)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–sesame oil (to taste)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the chicken broth.  Season with salt and pepper.  Pour on the honey, in ribbons, if possible.  Pour on the Sriracha sauce in ribbons.  Sprinkle with sesame oil.  Then sprinkle generously with sesame seeds.

2 – Microwave on high for 4 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon and sauce hot, atop rice, if desired.

–recipe inspired by Southern Living magazine.

WILD ATLANTIC COD SPRINKLED WITH PINE NUTS & GREEN ONIONS AND IN A SAUCE OF HONEY – DIJON – LEMON – CRÈME SHERRY – TERIYAKI MARINADE

The sauce has a good, sweet flavor, delicious with a mild fish like cod. . .

For 2:

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

–pine nuts (one-quarter cup)

–green onions (3 stalks, chopped)

–honey (2 tablespoons)

–Dijon mustard (1 tablespoon)

–lemon juice (3 squirts)

–crème sherry (one-quarter cup)

–teriyaki marinade (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Sprinkle with lemon juice.  Add crème sherry to the dish.

2 – In a small mixing bowl, place honey, Dijon mustard, teriyaki marinade, and a few drops of extra virgin olive oil.  Stir briskly.  Pour over the cod.  Finish with pine nuts and green onions on top.

3 – Microwave on high for 6 minutes.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

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.

BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

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

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

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

A Simple Dinner:  POACHED WILD SALMON L’ORANGE IN SAUCE OF ORANGE JUICE – ORANGE ZEST – HONEY – EXTRA VIRGIN OLIVE OIL & TOPPED WITH FRESH PARSLEY

Mouth-watering salmon with a subtle kick. . .

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

–orange juice (one-half cup)

–orange zest (1 tablespoon, bottled)

–honey (bottled, 2 tablespoons)

–extra virgin olive oil (2 tablespoons)

–fresh parsley (1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish.  In a small bowl, place orange juice, orange zest, honey, and extra virgin olive oil.  Stir briskly, and then quickly pour over the salmon.  Season with salt, pepper, and top with fresh parsley.

2 – Microwave on high for 4 minutes.  Salmon is better if slightly undercooked, just flaky.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

ZESTY SALMON WITH SAUCE OF HONEY – LEMON – APPLE JUICE – MAPLE SYRUP – ORANGE JUICE – MINCED GARLIC – ORANGE ZEST ATOP JASMINE RICE

Note: This is a very delicate, mild sauce.  For more flavor, increase orange zest to 1 tablespoon (recommended).

For 4:

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

–honey (2 tablespoons, bottled)

–lemon juice (2 squirts, bottles)

–apple juice (3 tablespoons, bottled)

–maple syrup (one-third cup, bottled)

–orange juice (one-third cup, bottled)

–minced garlic (1 tablespoon, bottled)

–orange zest (1 teaspoon, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Add maple syrup, apple juice, and orange juice, and stir.  Drench the salmon in lemon juice.  Season with salt, pepper, orange zest, and olive oil.  Place minced garlic on top.  Finish with honey drizzled over the top.

2 – Microwave for 7 minutes on high.  Salmon is better if cooked medium rare.

3- Serve the salmon hot, atop jasmine rice (1 cup rice, with 1 and three-quarters cup water, microwaved, covered, for 5 minutes on high, and then 10 minutes on 50 percent power).

–salmon adapted from Salmon, the Cookbook (a kindle e-book).