ZESTY SALMON WITH SAUCE OF HONEY – LEMON – APPLE JUICE – MAPLE SYRUP – ORANGE JUICE – MINCED GARLIC – ORANGE ZEST ATOP JASMINE RICE

Note: This is a very delicate, mild sauce.  For more flavor, increase orange zest to 1 tablespoon (recommended).

For 4:

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

–honey (2 tablespoons, bottled)

–lemon juice (2 squirts, bottles)

–apple juice (3 tablespoons, bottled)

–maple syrup (one-third cup, bottled)

–orange juice (one-third cup, bottled)

–minced garlic (1 tablespoon, bottled)

–orange zest (1 teaspoon, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Add maple syrup, apple juice, and orange juice, and stir.  Drench the salmon in lemon juice.  Season with salt, pepper, orange zest, and olive oil.  Place minced garlic on top.  Finish with honey drizzled over the top.

2 – Microwave for 7 minutes on high.  Salmon is better if cooked medium rare.

3- Serve the salmon hot, atop jasmine rice (1 cup rice, with 1 and three-quarters cup water, microwaved, covered, for 5 minutes on high, and then 10 minutes on 50 percent power).

–salmon adapted from Salmon, the Cookbook (a kindle e-book).

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A Holiday Dinner for Two: ORANGE CORNISH HEN WITH FRESH ORANGE – ORANGE MARMALADE – ORANGE JUICE & TOPPED WITH ORANGE ZEST & PARSLEY –

-Cornish hen (thawed from frozen)

–orange (fresh, sectioned and then cut into pieces)

–orange marmalade (three-fourth’s jar)

–orange juice (one – half can, do not add water)

–orange zest (bottled, 1 tablespoon)

–parsley (fresh, a handful, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the orange pieces, orange marmalade, and orange juice.  Stir well.  Place this sauce in a large, covered baking dish.  Add a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Place the uncut Cornish hen in the sauce.  Season with salt, pepper, orange zest, and parsley.  Finish with a few drops of olive oil.  Microwave on high for 6 minutes and 20 seconds.  Then carefully turn over (with 2 spatulas), and microwave for 6 minutes and 20 seconds more.

3 – Before serving, divide the Cornish into two pieces, just to the side of the backbone.

4 – Serve the hen hot, with the sauce over top.

–Cornish hen inspired by C. Mabry, chef.

SALMON ORANGE WITH ORANGE ZEST – ORANGE JUICE – SOY SAUCE – HONEY – GINGER – MINCED GARLIC & TOPPED WITH GREEN ONIONS

For 4:

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

–orange zest (1 teaspoon, bottled)

–orange juice (juice of 1 fresh orange squeezed)

–soy sauce (one-quarter cup, bottled)

–honey (one-quarter cup, bottled)

–ginger (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–green onions (fresh, 2, chopped)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the soy sauce.  Squeeze 1 orange for its juice, atop the salmon.  Season with orange zest, pepper, minced garlic, honey, ginger, and olive oil.  Sprinkle 2 chopped stalks of green onion atop the salmon.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

3 – Serve the salmon hot.

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

PARSLEYED CHICKEN IN CITRUS SAUCE WITH PEACHES – ORANGE JUICE – APRICOT PRESERVES

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–salt and pepper

–olive oil

–peaches (half a can of sliced peaches, with sauce)

–orange juice (one-fourth cup)

–apricot preserves (1 large tablespoon)

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Place half a can of sliced peaches in a food processor, including the sauce.  Place 1 large tablespoon of apricot preserves in the processor.  Place one-fourth cup of orange juice in the processor.  Add 1 teaspoon of cornstarch.  Puree the fruit.  Then pour atop the chicken.  Season with parsley and olive oil.  The chicken will be covered with the sauce until cooking is finished, at which time the chicken will be visible.  Microwave for 7 minutes on high.  When finished, cut open 1 tenderloin or breast strip to be sure that the dish is done.

2 – Serve the chicken hot, covered in sauce.  I also served zipper peas, corn, and broccoli (recipes, see the search box on this blog).

–inspired by Citrus Sorrento chicken at the Olive Garden restaurant.

HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.