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)

A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .

For 2:

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

–faux bacon (soy bacon; 2 tablespoons)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–Roma tomatoes (2, sliced into circles)

–sliced potatoes (one-half can, drained)

–broccoli florets (6)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the potatoes in the bottom of a large, covered, baking dish.  Add tomato circles and chopped onions, spreading around the bottom of the dish.  Spoon minced garlic over the vegetables.  Sprinkle with soy bacon.  Finish with broccoli florets around the outside of the baking dish.  Season with salt, pepper, and extra virgin olive oil.  Add chicken bone broth.  Microwave on high for 6 minutes.  (You want to get the food very hot before microwaving the cod.)

2 – Place the Pacific cod fillet atop the vegetables.  Season with salt, pepper, olive oil, and faux bacon.  Microwave on high for 7 minutes.

3 – Serve the one-dish dinner hot.

–recipe by C. Mabry, chef.

SALMON FILLET CILANTRO WITH PEACH SLICES – CHOPPED ONIONS – BANANA PEPPER RINGS – LIME JUICE – ORANGE JUICE ATOP JASMINE RICE

This unique blend of flavors makes for quite a nice taste treat. . .and easy to assemble. . .originally a Brazilian restaurant entrée done with chopped mango. . .

For 2:

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

–cilantro (1 tablespoon, divided)

–peach slices (one-half can; do not drain)

–chopped onions (one-quarter cup)

–banana pepper rings (be generous; 3 tablespoons)

–lime juice (3 squirts)

–orange juice (a splash)

–jasmine rice

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the undrained half can of peaches in a covered baking dish. Add chopped onions and banana rings. Season with salt, pepper, cilantro (half a tablespoon), and extra virgin olive oil. Stir gently. Microwave on high for 4 minutes.

2 – Place the salmon in the midst of the sauce. Drench in lime juice; splash with orange juice (to taste). Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce on top of the salmon. Microwave on high for 3 minutes.

3 – Serve atop jasmine rice. (For 1 cup rice, add 1 and three-fourth’s cup water. Microwave for 5 minutes on high; 10 minutes on 50 percent power. Keep covered to preserve warmth.

4 – Serve the salmon, sauce, and rice hot.

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

A Simple Dinner:  COD & FRUIT SALAD TARRAGON

A simple supper recipe for a busy family. . .

For 2:

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

–tarragon (1 tablespoon; dried)

–fruit cocktail (one-half can, drained)

–mayonnaise or salad dressing (1 teaspoon; use sparingly)

–salt and pepper

–extra virgin olive

1 – Place the cod in a covered baking dish with one-eighth cup of water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool.

2 – When the cod has cooled, place in a mixing bowl. Break apart into bite-sized pieces. Drain the fruit cocktail, and place one-half of the can with the cod. Sprinkle the tarragon. Add mayonnaise, just a little, 1 teaspoon. Fold all ingredients gently.

3 – Serve chilled.

–recipe by C. Mabry, chef.

OVEN FRIED MEDITERRANEAN COD FILLET ROLLED IN ITALIAN PANKO BREADCRUMBS – SPRINKLED WITH A BIT OF TURMERIC AND SERVED WITH A SIDE OF OVEN FRIED ZUCCHINI CIRCLES TOPPED BY SHREDDED PARMESAN – ITALIAN PANKO BREADCRUMBS – EXTRA VIRGIN OLIVE OIL

If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .

For 2:

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

–Italian panko breadcrumbs (1 cup, divided)

–turmeric (be sparing; 1 teaspoon)

–zucchini (2 medium, sliced)

–shredded Parmesan cheese (a healthy cheese; one-quarter cup)

–extra virgin olive oil (be sparing, but to taste)

–salt and pepper to taste

1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.

2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.

3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.

4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.

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

6 – Serve the oven fried dinner hot, cod and zucchini.

–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.

A Simple Dinner:  Dilled Salmon Fillet with Brown Sugar Glaze in Lemony Clam Juice

Since I last posted, we have had this twice–it is so good!

For 2:

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

–dill (1 tablespoon)

–brown sugar (3 heaping tablespoons)

–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. Sprinkle dill, salt, pepper on top. Then press the brown sugar against the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve hot.

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

Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

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

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

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

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

Chicken Tenders with Sliced Peaches in Sauce of Pear – Lemon – Red Wine

This peach delight has a mild, delicate flavor, well-suited to sensitive palates and a good choice for anybody who likes peaches. . .

For 2:

–3 chicken tenderloins

–sliced peaches with pear juice (1 can, do not drain)

–pear juice (from the can of peaches)

–lemon juice (2 tablespoons)

–red wine (2 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the peaches in pear juice in a covered baking dish.  Add lemon juice and red wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the peach/pear sauce.  Season the chicken with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes and 30 seconds.  When finished, check the center piece of doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, peaches, and sauce, hot, atop rice or pasta, if desired.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.