SALMON WITH TOPPING OF MILD HORSERADISH – HERB CORNBREAD STUFFING – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

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

–horseradish (bottled, mild)

–herb cornbread stuffing (I used Pepperidge Farm herb cornbread)

–olive oil

–salt and pepper

–lemon juice (bottled)

–clam juice (bottled)

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

2 – In a small mixing bowl, place 3 tablespoons of mild horseradish sauce and 2 tablespoons of herb stuffing.  Add a few drops of olive oil.  Stir very well.  Spread the topping on the salmon.  Microwave on high for 8 minutes (more because of the topping).

3 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

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ITALIAN CHICKEN & MARINARA SAUCE WITH MILD HORSERADISH – ONION – GARLIC ATOP WHOLE WHEAT PENNE PASTA

–4 chicken tenderloins or breast strips

–marinara sauce (Italian spaghetti sauce, bottled)

–horseradish sauce (bottled, mild)

–onion (one-half, sliced)

–garlic powder

–salt and pepper

–olive oil

1 – Place one-half cup of whole wheat penne pasta in an uncovered baking dish.  Season with salt.  Add water to 1 inch above the pasta.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of bottled marinara sauce in a covered baking dish.  Add 3 tablespoons of horseradish sauce.  Slice one-half onion, and add to the dish.  Season with salt, pepper, and garlic powder.  Stir.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the sauce.  Season the chicken with salt, pepper, garlic powder, and a little olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and sauce hot, atop the pasta.  I also served broccoli and beans (for recipes, see the search box on this blog).

–pasta sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

–salmon (size of 3 decks of cards, one-half pound)

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.