SALMON SMOTHERED IN MOCK HOLLANDAISE – DIJON SAUCE

Note:  This sauce has a very delicate flavor, just what my husband and I like.  If your family prefers a more robust flavor, use 3 tablespoons of Dijon rather than 2 tablespoons.

For 4:

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

–salt and pepper

–Promise margarine (heart-healthy)

–clam juice (or fish broth, bottled)

–lemon juice (bottled)

–egg yolk (1)

–creamer (soy or almond for lactose-free; or dairy)

–Dijon mustard

–flour (2 level tablespoons)

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 – Assemble 3 microwavable bowls (uncovered), with the second and third bowls at least 1 and one-half cup size.

3 – In the first bowl, place 4 tablespoons of Promise margarine.  Microwave for 10 seconds on high.  Stir to complete melting. 

4 – In the second bowl, place 2 tablespoons of Dijon mustard.  Add, very slowly and stirring briskly, three-fourths cup of clam juice, 2 tablespoons of lemon juice, and 2 tablespoons of soy or almond creamer.  Then add the melted Promise margarine (Step 3) and stir again.  Microwave the bowl for 1 and one-half minutes on high.

5 – In the third bowl, place 2 level tablespoons of flour.   Very slowly add the liquid from Step 4 to the flour, stirring briskly.  Set aside.

6 – Microwave the salmon for 7 and one-half minutes.  When finished, keep covered to preserve warmth.

7 – Microwave the sauce (Step 5) for 2 minutes on high.  When finished, add 1 egg yolk, and stir very well.  Pour the completed sauce on top of the salmon.

8 – Serve the salmon and sauce hot, atop white (preferably jasmine) or brown rice (recipes, see the search box on this blog).

–mock hollandaise and Dijon sauce adapted from Julia Child’s Mastering the Art of French Cooking.

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SALMON SOUFFLE

Note:  This is delicious.  Use individual microwaveable bowls, 4 in all.  You can keep half the dish, uncooked, in the refrigerator for cooking and serving the next day.

For 4:

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

–eggs (4, divided, whites and yolks)

–milk (dairy or almond, NOT soy, 1 cup)

–Parmesan cheese (one-quarter cup, shredded)

–oregano (bottled)

–green onion (1 stalk, minced)

–Promise margarine (healthy margarine)

–flour (3 tablespoons)

–salt and pepper

–marinara sauce (2 tablespoons, for color; I used Newman’s Own marinara)

1 – Place the salmon in a covered baking dish, with just a tad of water.  Season with salt, pepper, and margarine.  Microwave on high for 5 minutes.  When finished, the salmon will still be rare, but it is to be cooked again, and it is best not overcooked.

2 – Use 2 mixing bowls.  Divide the eggs, yolks in one bowl, whites in the other. 

3 – Microwave 1 cup of almond or dairy milk for 2 minutes, until boiling.  Place 3 tablespoons of flour in a second cup.  Slowly add the hot milk to the second cup, stirring briskly.  Then add the milk/flour to the mixing bowl with the egg yolks.

4 – Mince 1 stalk of green onion, and add to the milk and eggs.  Add one-quarter cup of shredded Parmesan cheese.  Add 2 tablespoons of marinara sauce.  Season with salt, pepper, oregano, and margarine.  Stir briskly.

5 – Flake the cooked salmon, discarding the skin.  Add the salmon to the egg yolk/milk.  Stir well.

6 – Using a mixer, beat the egg whites to a stiff consistency.  Fold into the salmon, egg yolks, and milk.  Grease the individual bowls with margarine.  Ladle the soufflé into four microwaveable bowls.  Use a slotted spoon to retrieve all of the salmon.

7 – Microwave the covered bowls into 2 batches, 2 bowls at a time.  For 2 bowls, microwave for 3 minutes.  (If you save 2 bowls for the next day, at that time microwave for 3 minutes, 40 seconds, because the salmon soufflé will be cold from the refrigerator.)

8 – Serve the soufflé hot.

–salmon soufflé adapted from Julia Child’s Mastering the Art of French Cooking.

CAJUN COD & SHRIMP SCAMPI WITH PARSLEY – MINCED GARLIC – FAUX BUTTER – OLIVE OIL IN WHITE WINE – CLAM JUICE SAUCE

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

–shrimp (thawed from frozen, 8 to 10, medium)

–Cajun seasoning (or Creole; I used New Orleans – based “Slap Ya Mama”

–parsley (fresh)

–minced garlic (bottled)

–Promise margarine (heart-healthy)

–olive oil

–white wine

–clam juice (bottled; or fish broth)

–salt and pepper

1 – Place 8 to 10 medium shrimp in a small covered baking dish.  Add a very small amount of white wine, clam juice, Promise margarine, and olive oil.  Season with salt, pepper, minced garlic, and Cajun seasoning.  Set aside.

2 – Place the cod in a covered baking dish with a little white wine and clam juice.  In a separate bowl, place 1 tablespoon of Promise margarine.  Microwave the margarine for 10 seconds; then stir.  Add 1 teaspoon of minced garlic.  Pour the margarine and garlic on top of the cod.  Chop the parsley, and drop on top.  Add a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the shrimp for 2 minutes.  When finished, pour the shrimp atop the cod.

4 – Serve the cod and shrimp hot, atop pasta, couscous, rice, or quinoa if desired.

–cod and shrimp inspired by “Cindy’s recipes and writings” blog site.

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

4 – Microwave the chicken for 5 and one-half minutes.

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

BUTTERY COD WITH GREEN ONIONS & PARSLEY TOPPED WITH CRACKER CRUMBS IN WHITE WINE SAUCE

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

–Promise Activ margarine (heart-healthy)

–green onions (2 stalks, chopped)

–parsley (fresh if possible)

–butter crackers (Ritz or Breton would be good, 5 crackers, crushed)

–salt and pepper

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt and pepper.  Microwave 2 tablespoons of Promise Activ margarine in a covered baking bowl for 15 seconds on high.  Crush 5 butter crackers in a plastic bag.  Place the crumbs atop the cod.  Pour the melted margarine on top of the crumbs.  Chop 2 stalks of green onions and a small handful of parsley, and place on top of the cod.  Add a very tiny amount of olive oil.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served crowder peas, broccoli, and squash casserole (recipes, see the search box on this blog).

–cod adapted from allrecipes.com.

BREADCRUMB – COVERED COD WITH GARLIC & PARSLEY IN SHERRY SAUCE / BUTTERED WHITE CORN / BUTTER LETTUCE WITH MUSHROOMS – SUMMER SQUASH – CHICKPEAS – GREEN ONIONS IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–garlic powder

–parsley

–breadcrumbs (plain, boxed)

–sherry (cooking sherry is fine)

–white corn (frozen)

–Promise Activ margarine (heart-healthy)

–butter lettuce (packaged)

–mushrooms (baby bellas, 3 or 4, sliced)

–summer squash (1, small)

–chickpeas (1 handful)

–green onions (2 bunches, sliced)

–red wine (cooking wine is fine)

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a small amount of sherry.  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle a small amount of breadcrumbs on top.  Then sprinkle cut parsley on top.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Slice 3 or 4 baby bella mushrooms, and add to the bowl.  Peel and slice 1 summer squash, and add to the bowl.  Add 1 handful of chickpeas.  Slice 2 stalks of green onions, and add to the bowl.  Stir well.  Wait until just before serving to add dressing of red wine and extra virgin olive oil.  Stir.

3 – Add two-thirds cup of white corn to a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 4 minutes.

4 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

5 – Serve the salad as a first course.  Then serve the cod hot, with the corn as a side.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

–cod (size of 3 decks of cards; one-half pound)

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

A Simple Dinner (Encore) DILLED SALMON / BROCCOLI WITH HOT SAUCE / BAKED POTATO WITH YOGURT & BUTTER

Note:  This is my favorite dinner.

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

–dill

–salt and pepper

–olive oil

–broccoli (1 stalk, fresh)

–hot sauce (like Tabasco)

–potatoes (2, red, medium)

–yogurt (non-fat, plain)

–Promise Activ margarine (heart-healthy)

1 – Scrub the potato skins, pierce all around with a fork, and place in the microwave.  Cook on high for 5 minutes; then turn the potatoes over and cook on high for another 5 minutes.  When finished, don’t open immediately (to preserve warmth)

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

3 – Chop off the stalk of the broccoli, leaving the stems and florets.  Break apart the stems and florets.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.   Microwave on high for 3 minutes (1 minute longer for more tender broccoli).

4 – Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that salmon is done; if not, return to the microwave for another 1 minute on high.

5 – Serve the dinner hot:  salmon, potatoes (with yogurt and margarine), and broccoli (with hot sauce).

–salmon adapted from Real Simple; other recipes original.

COD WITH CUMIN – OREGANO – CAYENNE IN LIME – BUTTER SAUCE / NAVY BEANS WITH FAUX BACON & ONION IN CHICKEN BROTH / DILLED POTATOES

Note:  You must soak the navy beans overnight.

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

–cumin

–oregano

–cayenne pepper

–lime juice

–Promise Activ margarine (heart – healthy)

–navy beans (dried, 1 cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, medium)

–potatoes (2, medium)

–dill

–salt and pepper

–olive oil

1 – Plan to cook the navy beans in a slow cooker for 6 hours on low, 3 and one-half hours on high.  Place 1 cup of beans in the cooker; add 3 cups of chicken broth and a couple of drops of olive oil.  Slice half an onion and add to the cooker.  Season with salt, pepper, and Bac’n pieces.  When finished cooking, keep on the “warm” setting until ready to serve.

2 – Scrub the potatoes and slice into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave for 15 minutes on high.

3 – Place the cod in a covered baking dish with a little water.  Drench with lime juice.  Season with cumin, oregano, cayenne pepper, salt, and pepper.  Dot with margarine.  Microwave on high for 6 minutes.  Fish is done when it breaks apart easily.

4 – Serve the dinner hot.

–cod from Real Simple; other recipes original.

OVEN FRIED HERB – ENCRUSTED COD WITH ITALIAN BREADCRUMBS / PESTO BROCCOLI / GREEN SALAD WITH PARMESAN & HONEYED WALNUTS

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

–oregano, rosemary, parsley

–salt and pepper

–olive oil

–garlic powder

–Promise Activ margarine (heart – healthy)

–Italian seasoned breadcrumbs (boxed)

–broccoli (fresh, 1 stalk)

–basil

–salad greens

–Parmesan cheese

–walnuts (1 handful)

–honey (2 tablespoons)

–red wine (cooking wine is fine)

–lemon juice

 

1 – Place the cod in a plastic bag.  Drench with lemon juice.  Then add a small amount of olive oil.  Season the cod, in the bag, with salt, pepper, and garlic powder.  Set aside briefly.  Microwave 2 tablespoons of margarine in a small bowl for 20 seconds.  Stir in the herbs, minced.  Then stir in breadcrumbs to reach a consistency of paste.  Place the cod from the plastic bag in a covered baking dish, with a little water.  Spread the breadcrumb mixture on top of the cod.  Set aside.

2 – Cut off the stalk of the broccoli, leaving some stem and the florets.  Cut into portions.  Place in a covered baking dish.  Season with basil, garlic powder, salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Add two handfuls of salad greens to a mixing bowl.  In a separate, small bowl, pour the honey, and then the walnuts.  Stir well.  Empty the honeyed walnuts into the salad.  Then add Parmesan cheese to taste.  Season with salt, pepper, lemon juice, wine, and olive oil.  Stir well.

4 – Microwave the cod for 6 minutes.  When finished, check to be sure that cod has started breaking apart, which will indicate it is done.  If not, replace for a bit longer in the microwave.

5 – Serve the salad cold, as a first course.  Serve the cod and broccoli hot.

–recipes original.

PARSLEYED COD WITH BUTTERED BREADCRUMBS & WINE / SPINACH / BROWN RICE WITH CHICKEN BROTH

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

–Italian fine breadcrumbs (boxed)

–Promise Activ margarine (heart-healthy)

–white wine (cooking wine is fine)

–salt and pepper

–parsley (fresh if possible)

–spinach (packaged, fresh)

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Melt 3 heaping tablespoons of margarine in covered baking dish. Microwave for 30 second to melt.  Place cod in margarine and turn over to cover thoroughly.  Pour in a little wine.  Salt and pepper the cod.  Place 2 heaping tablespoons of margarine in a Pyrex measuring cup and then microwave for 30 seconds.  Pour one-third cup of breadcrumbs in the melted margarine and mix thoroughly.  Spoon the breadcrumbs on top of the cod.  Season with parsley.  Chop one slice of onion and then place on top of the cod.  Set aside.

2 – Place two-thirds of brown rice in a wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth and one-half teaspoon of salt.  Season with a dollop of olive oil.  Cook on high for 5 minutes in the microwave.

3 – Dump a full package of spinach in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

4 – Cook the cod in the microwave for 5 minutes.

5 – Serve the dinner hot.

–cod adapted from “Perfect Ten Cod” web site; other recipes original.