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 SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

–orange zest (orange peel, 1 tablespoon, bottled)

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.

A Simple Dinner:  POACHED WILD SALMON L’ORANGE IN SAUCE OF ORANGE JUICE – ORANGE ZEST – HONEY – EXTRA VIRGIN OLIVE OIL & TOPPED WITH FRESH PARSLEY

Mouth-watering salmon with a subtle kick. . .

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

–orange juice (one-half cup)

–orange zest (1 tablespoon, bottled)

–honey (bottled, 2 tablespoons)

–extra virgin olive oil (2 tablespoons)

–fresh parsley (1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish.  In a small bowl, place orange juice, orange zest, honey, and extra virgin olive oil.  Stir briskly, and then quickly pour over the salmon.  Season with salt, pepper, and top with fresh parsley.

2 – Microwave on high for 4 minutes.  Salmon is better if slightly undercooked, just flaky.

3 – Serve the salmon and sauce hot.

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

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).

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).

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

–orange zest (orange peel, bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BAKED COD WITH ORANGE SLICES – ORANGE ZEST – CHIVES IN WHITE WINE SAUCE

Note:  For a sweeter taste, sprinkle 1 tablespoon of sugar atop the cod.

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

–orange (fresh, 1, break into segments)

–orange zest (1 tablespoon, bottled)

–chives (1 tablespoon, bottled)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Section an orange, and then cut each piece in half.  Place in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the orange segments.  Season with cod with salt, pepper, orange zest, chives, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.