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.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

HONEY – GARLIC – HERB CHICKEN TENDERS WITH GREEN ONIONS & BABY BELLA MUSHROOMS TOPPED BY PARMESAN IN A RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–honey (bottled, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, 2 tablespoons)

–green onions (3 stalks, chopped)

–baby bella mushrooms (5 or 6, sliced, fresh)

–Parmesan cheese (3 tablespoons, shredded)

–red wine

1 – Place the green onions and mushrooms in the red wine sauce, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce. Season with salt, pepper, and olive oil.  Dribble honey on top, to taste.  Sprinkle garlic – herb breadcrumbs on top, including the top of the sauce.  Finish with a few more drops of olive oil and Parmesan cheese.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  HONEY – DIJON SALMON TOPPED WITH GREEN ONIONS

For 4:

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

–honey (2 tablespoons, bottled)

–Dijon mustard (bottled, 2 tablespoons)

–mayonnaise (in a jar, 2 tablespoons)

–salt and pepper

–green onions (2 stalks, chopped)

–clam juice (bottled, one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Microwave on high for 6 minutes.

2 – Place the Dijon and honey in a small mixing bowl.  Stir well.  Add the mayonnaise, and stir vigorously until smooth.  After six minutes of cooking the salmon, pour the sauce atop the salmon.  Sprinkle chopped onions on top.  Return the salmon to the microwave for 1 minute more.  (Brief heating of the mayonnaise-based sauce will keep the mayonnaise from disintegrating.)

3 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & GLAZED WITH HONEY – TERIYAKI MARINADE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon (chilled, fresh, sliced with a very sharp knife)

–honey (3 tablespoons, bottled)

–teriyaki marinade sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Using a small mixing bowl, place honey and teriyaki marinade, and stir very, very well.  Place the chicken in a covered baking dish.  Season with pepper and olive oil.  Pour the sauce over the chicken.  Place lemon slices on top.  Finish with a few drops of olive oil.

2 – Serve the chicken hot, with sauce.

–recipe original.

A Simple Dinner:  HONEY SALMON DRENCHED IN BALSAMIC VINEGAR & TOPPED WITH MINCED GARLIC

For 4:

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

–honey (bottled, 2-3 tablespoons)

–balsamic vinegar (bottled, 3 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Drench in balsamic vinegar.  Place minced garlic on top.  Season with salt, pepper, and olive.  Finish with honey.

2 – Microwave the salmon for 7 minutes.  (Salmon is best if it flakes while being a little undercooked.)

–recipe original.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

Inspired by “We Wine We Dine” blog:  SALMON WITH HONEY – DIJON – HORSERADISH SAUCE TOPPED BY FRESH PARSLEY IN CLAM JUICE

For 4:

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

–honey (bottled)

–Dijon mustard (bottled)

–horseradish sauce (mild, bottled)

–parsley (fresh, chopped, 1 handful)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 1 tablespoon each of Dijon mustard, horseradish sauce, honey, and olive oil.  Stir well.  Spread the sauce atop the salmon.  Finish with chopped parsley.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon inspired by We Wine We Dine blog.