–salmon (size of 4 decks of cards, 1 pound)
–paprika (1 tablespoon, dried)
–minced garlic (1 tablespoon)
–cayenne (one-quarter teaspoon, or more to taste)
–onion bits (bottled, 1 tablespoons)
–thyme (dried, 1 teaspoon)
–oregano (dried, 1 teaspoon)
–extra virgin olive oil
–clam juice (one-quarter cup)
1 – Place the salmon in a covered baking dish with the clam juice. Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.
2 – Microwave on high for 7 minutes. (Salmon is best if not overcooked.)
3 – Serve the salmon hot.
–salmon adapted from the Salmon Cookbook (a kindle e-book).
–salmon (the size of 3 decks of cards)
–onion bits (bottled)
–salt and pepper
–cilantro (fresh if possible)
–tomatoes (2, medium)
–white bread (2 slices)
1 – Slice tomatoes into big chunks and add to wide-mouthed, covered baking dish. Break up the white bread into 1-inch pieces and add to the tomatoes. Add a little water. Season with salt, pepper, and olive oil. Cook on high in the microwave for 5 minutes. Let sit at least 15 minutes to cool down.
2 – Place the salmon in a covered baking dish. Season with salt, pepper, a little cumin, paprika, onion bits, cayenne pepper, and olive oil. Add a little water to the dish. Cook for 4 and one-half minutes in the microwave on high. When finished, test the center; if not done, then return to the microwave for 1 minute more.
3 – Chop avocado in fine pieces. Also chop one-half onion in fine pieces. Add to mixing bowl. Season with cilantro (to taste), salt and pepper. Stir well, mashing somewhat the avocado.
4 – Serve the avocado salsa on top of the salmon, with the tomato casserole as a side.
–salmon and salsa adapted from the “cookie rookie” blog; tomato casserole adapted from Mattie Hopkins (Ayden, North Carolina, and Takoma Park, Maryland).