PACIFIC COD FILLET TOPPED BY GARLIC – HERB BREADCRUMBS / BASIL / SHREDDED PARMESAN CHEESE AND SEASONED WITH PARMESAN – BASIL OLIVE OIL / LEMON & CLAM JUICE

The Parmesan – basil olive oil is a winner that takes this simple entree up a notch or two. . .

For 2:

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

–garlic-herb breadcrumbs (just a light sprinkle, don’t overdo)

–Parmesan – basil olive oil ( to taste)

–salt and pepper to taste

–Parmesan cheese (one-quarter cup)

–basil (dried; one-half teaspoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season, to taste, with Parmesan – basil olive oil. Sprinkle with basil and Parmesan cheese. Finish with a light sprinkling of garlic – herb breadcrumbs.

2 – Microwave on high for 6 and one-half minutes. If cod is especially thick, microwave for 7 minutes. Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe by C. Mabry, chef.

A Simple Dinner:  Dilled Salmon Fillet with Maple Syrup – Brown Sugar – Lemon – Soy Sauce

A winner of a sauce. Cook some rice to enjoy the flavors even more. . .

For 2:

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

–dill (dried; 1 teaspoon)

–maple syrup (one-quarter cup)

–soy sauce ( lower sodium; one-quarter cup)

–lemon juice (3 squirts)

–brown sugar (3 heaping tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the maple syrup, soy sauce, lemon juice, olive oil to taste in a small mixing bowl. Stir well. Then place in a covered baking dish. Microwave on high for 5 minutes. (You want the sauce to be very hot.)

2 – Place the salmon in the salmon. Season with salt, pepper, and dill. Microwave on high for 3 minutes.

3 – Serve the salmon hot, atop rice.

–salmon inspired by Salmon 365 (a kindle e-book).

A Simple Dinner:  STEAMED SALMON FILLET WITH BALSAMIC VINEGAR & MINCED GARLIC IN A LEMON & CLAM JUICE SAUCE

The simplest! But taste is not compromised. Serve with green beans.

For 2:

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

–balsamic vinegar (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Pour balsamic vinegar directly on salmon. Then season the salmon with salt, pepper, extra virgin olive oil, and minced garlic. Be sure you use enough garlic for the surface of the salmon. Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

2 – Serve the salmon hot. Green beans are a good accompaniment.

–salmon adapted from Salmon 365 (a kindle e-book)

Steamed Salmon Fillet with Dill and Parsley in Clam & Lemony Caper Sauce

Dill is a natural for salmon, and the lemon and capers sharpen the flavors. . .

For 2:

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

–dill (1 teaspoon; dried)

–parsley (1 teaspoon; dried)

–lemon juice (3 squirts)

–capers (2 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon pieces in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt, pepper, dill, parsley, and extra virgin olive oil. Drop the capers on top.

2 – Steam for 3 minutes in the microwave on high.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaskan Salmon & Seafood email.

Balsamic Glazed Salmon Fillet Oregano with Minced Garlic – Honey – Dijon – White Wine – Lemon – Clam Juice atop White Quinoa in Chicken Bone Broth

You can place the salmon in a covered baking dish, and then just add ingredients on top of it. . .easy. . .the oregano is a novel herb for salmon, but it works and it is Mediterranean. . .

For 2:

–white quinoa (two-thirds cup of quinoa; 1 and one-third cup of chicken bone broth; see procedure below)

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

–balsamic vinegar (3 tablespoons)

–minced garlic (1 tablespoon)

–honey (3 tablespoons)

–Dijon mustard (1 tablespoon)

–white wine (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–oregano (2 teaspoons)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the quinoa and chicken bone broth in a covered baking dish. Do NOT add salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.

2 – Place the salmon in a covered baking dish. Drench in lemon juice. Season with salt and pepper. Pour in the clam juice. Place balsamic vinegar, garlic, honey, Dijon, and white wine atop the salmon. Sprinkle with oregano, and then finish with a few drops of olive oil.

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

4 – Serve the salmon hot, atop the quinoa.

–salmon adapted from Salmon 365 (a kindle e-book).

MARINATED GRECIAN CHICKEN SUPREME SAUCED BY GREEK YOGURT – OREGANO LEAVES – MINCED GARLIC – WHITE WINE VINEGAR – LEMON JUICE – EXTRA VIRGIN OLIVE OIL

Very garlicky!  Be sure to marinade for 24 hours. . .

–3 chicken tenderloins

–Greek yogurt (3 tablespoons)

–oregano leaves (2 tablespoons)

–minced garlic (2 tablespoons)

–white wine vinegar (2 tablespoons)

–lemon juice to taste (I used one-quarter cup)

–extra virgin olive oil to taste

–salt and pepper

1 – The night before, place the chicken in a plastic bag.  Season generously with salt and pepper (do not skimp on the salt, as the yogurt will diminish the flavor of salt).  Set aside.

2 – In a small mixing bowl, place the Greek yogurt, oregano leaves, minced garlic, white wine vinegar, lemon juice, and extra virgin olive oil.  Stir briskly.  Then add to the plastic bag, being sure that the chicken is well-covered.  Place in the refrigerator for 24 hours.

3 – For the next day, place the marinate chicken in a covered baking dish.  Spoon the sauce atop.  Microwave on high for 4 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 45 seconds more.

4 – Serve the chicken with sauce hot.

–chicken adapted from recipetineats, available on the web.

A Simple Dinner: PACIFIC COD FILLET PECAN DOUSED IN SAUCE OF F.R.O.G. PRESERVES – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL AND SPRINKLED WITH CHOPPED PECANS

F.R.O.G. preserves have a delicious combination of pureed figs, raspberries, and oranges seasoned with ginger, and are available from the Spicy Olive (Cincinnati, Ohio) and the Happy Olive (Fairhope, Alabama), as well as other franchises (online ordering possible). . .

For 2:

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

–F.R.O.G. preserves (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–chopped pecans (to taste, about 3 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod fillet in a covered baking dish. Set it aside, and then use a small mixing bowl to stir up the sauce: F.R.O.G. preserves, lemon juice, clam juice, salt, pepper, and extra virgin olive oil. Stir briskly. Then pour the cold sauce over the cod.

2 – Sprinkle chopped pecans atop the cod and its sauce.

3 – Microwave on high for 6 minutes (1 minute longer if a thick fillet).

4 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

SWEET & SOUR SALMON FILLET TOPPED WITH FRESH GREEN ONIONS – HONEY – MINCED GARLIC SEASONED WITH TUSCAN HERB OLIVE OIL AND IN A SAUCE OF LEMON – APPLE JUICE – WHITE WINE VINEGAR

Tuscan herb olive oil is sold in shops with various names, the “Happy Olive” or the “Spicy Olive” being two examples. The recipe is a secret, but in the absence of the real thing, I recommend combining olive oil, garlic, and the Tuscan herbs of rosemary, basil, and oregano. . .

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

–fresh green onions (chopped, 2 stalks, wash well first)

–honey (3 ribbons atop the salmon)

–minced garlic (1 tablespoon)

–Tuscan herb olive oil

–lemon juice (3 squirts, bottled)

–apple juice (one-eighth cup)

–white wine vinegar (3 tablespoons)

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the apple juice and white wine vinegar. Top the salmon with salt, pepper, minced garlic, honey, hopped green onions, and Tuscan herb olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if slightly under-cooked, flaky but not red on the inside.

3 – Serve the salmon and sauce hot.

–salmon inspired by the Rasa Malaysia web site.

A Simple Dinner: GLAZED SWEET & TART SALMON FILLET WITH HONEY – BROWN SUGAR – APPLE JUICE – WHITE WINE VINEGAR – LEMON JUICE

This is sweet with a tart tang. . .and so easy to measure ingredients and microwave for just 3 minutes. . .

For 2:

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

–honey (one-quarter cup)

–brown sugar (one-half cup)

–apple juice (one-eighth cup)

–white wine vinegar (one-eighth cup)

–lemon juice (3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place honey, brown sugar, apple juice, and white wine vinegar in a small mixing bowl. Stir vigorously.

2 – Place salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Drizzle the sauce on top.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon and sauce hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

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

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).