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.

CITRUS SALMON FILLET WITH ORANGE ZEST & DILL IN ORANGE – LEMON JUICE SAUCE ATOP JASMINE RICE AND ACCOMPANIED BY ZESTY TARTAR SAUCE OF MAYO – DIJON – SUGAR – WHITE WINE VINEGAR – MINCED ONION

Orange picks up any seafood or chicken dish, and salmon is no exception. . .

For 2:

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

–orange zest (orange peel, 2 tablespoons, bottled)

–dill (bottled, 1 teaspoon, dried)

–orange juice (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions; brand differ, but this can be microwaved)

Tartar sauce:

–mayonnaise (2 heaping tablespoons)

–Dijon mustard (1 teaspoon, bottled)

–sugar (1 teaspoon)

–white wine vinegar (1 tablespoon)

–minced onion (2 tablespoons, bottled, dried)

1 – Make the tartar sauce ahead of time, if possible, and allow to blend flavors in the refrigerator.  Place all ingredients in a small mixing bowl, and stir vigorously.  It helps to add the Dijon to the mayonnaise, then stir.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then pour in the orange juice.  Sprinkle with orange zest, dill, salt and pepper, and extra virgin olive oil.

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

4 – Serve the salmon hot, atop hot jasmine rice, with the chilled tartar sauce on the side.

–recipes adapted from Real Simple magazine.

BAKED COD FILLET – SLICED POTATOES – KALE SPRINKLED WITH A SAUCE OF DIJON – PARSLEY – LEMON – CHOPPED ONION

This combination works, and you will have all the ingredients in your kitchen. . .

For 4:

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

–sliced potatoes (one-half can, drained)

–kale (frozen, 2 and one-half cups)

–salt and pepper

–extra virgin olive oil

The sauce:

–Dijon mustard (1 and one-half teaspoons, bottled)

–parsley (dried, bottled, 1 tablespoon)

–lemon juice (5 squirts, bottled)

–chopped onion (one-quarter cup)

1 – Place the sliced potatoes in one-third of a large, covered baking dish.  Fill the remaining two-thirds with kale.  Place cod fillet atop and centered on the kale.  Season with salt, pepper, and extra virgin olive oil.

2 – In a small mixing bowl, place the Dijon mustard.  Slowly add lemon juice to the Dijon, stirring briskly.  Add parsley and onion, and stir.  Spoon the sauce over cod, potatoes, and kale.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

–recipe inspired by Real Simple magazine.

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

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.

A Simple Dinner:  BAKED HERB SALMON SPRINKLED WITH DILL – ROSEMARY – BASIL – PARSLEY IN A LEMON – CLAM JUICE SAUCE

Use these herbs, if you have them, for a really good flavor. . . You can substitute canned salmon. . .moisten the salmon with clam juice and lemon. . .

For 2:

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

–dill, rosemary, basil, parsley (1 teaspoon each, dried, bottled)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add clam juice, and then drench the salmon in lemon juice.  Season with salt, pepper, dill, rosemary, basil, and parsley.

2 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, so that it is flaky.

3 – Serve the salmon hot.

–recipe original.

SPICY WILD ATLANTIC COD TOPPED BY GREEN ONIONS WITH A SAUCE OF HOISIN – SRIRACHA – LEMON – CLAM JUICE

The hoisin and sriracha flavors blend well.  This is such a pretty dish. . .

For 2:

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

–green onions (3 stalks, chopped, fresh)

–hoisin sauce (bottled, 3 tablespoons)

–sriracha sauce (bottled, 2 tablespoons)

–clam juice (one-eighth cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Squirt the cod with lemon juice (3 squirts).  Add the clam juice.  Season with salt and pepper.  Place ribbons of hoisin and sriracha sauce up and down the cod.  Top with green onions and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

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

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

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