POACHED SALMON ALFREDO TOPPED WITH FRESH TOMATO – DILL – PARSLEY – FRESH LEMON & SUBMERGED IN A CREAMY WHITE SAUCE OF SHREDDED PARMESAN – MILK – FLOUR – DIJON

This salmon will melt in your mouth!

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

–tomato (fresh, medium, chopped)

–dill (1 teaspoon, dried, bottled)

–parsley (1 handful, fresh, chopped)

–lemon (fresh, sliced when chilled)

–Parmesan cheese (one-quarter cup, shredded)

–milk (one – half cup, dairy or almond—not soy)

–flour (1 tablespoon)                        

–Dijon mustard (1 tablespoon)

–salt and pepper

–extra virgin olive oil

 

1 – Make the white sauce first:  Place milk in a microwaveable cup, and microwave for 45 seconds.  In a second cup, place flour.  Slowly add the hot milk to the second cup, beating vigorously.  Add Parmesan cheese and Dijon mustard.  Stir well.

2 – Place the salmon in a covered baking dish.  Sprinkle with salt, pepper, and dill.  Then top with chopped tomato and sliced lemon.  Finish with parsley and a few drops of olive oil.

3 – Pour the sauce on top of the salmon.  Microwave on high for 5 minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

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CHICKEN WITH BASIL – PARSLEY – NUTMEG – PURPLE ONION SPRINKLED WITH SHREDDED PARMESAN & BREADCRUMBS AND IN A MILK & WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–basil (1 teaspoon, divided, bottled)

–parsley (fresh, 1 handful, chopped)

–nutmeg (bottled, divided, one-quarter teaspoon)

–purple onion (one-half, medium, sliced)

–shredded Parmesan (one-quarter cup, packaged)

–breadcrumbs (one-quarter cup, boxed, plain)

–milk (one-eighth cup, dairy or almond, not soy)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the sliced purple onion in a covered baking dish.  Add the milk and white wine.  Season with salt, pepper, and half the basil and nutmeg.  Finish with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with basil, salt, pepper, and nutmeg.  Sprinkle breadcrumbs and Parmesan, in this order, atop the chicken.  Drop chopped parsley over.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  SALMON SEASONED WITH LEMON & TOPPED WITH BASIL – TOMATO SLICES – PARMESAN IN CLAM JUICE SAUCE

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

–basil (1 teaspoon, bottled, dried)

–tomatoes (2, medium, sliced)

–Parmesan cheese (if shredded, one-eighth cup; if ground, 3 tablespoons)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

–clam juice (one-quarter cup, bottled)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and basil.  Place sliced tomatoes on top.  Season the tomatoes with salt and pepper.  Finish with Parmesan cheese and a few drops of olive oil.

2 – Serve the salmon hot.

–salmon adapted from Savory Salmon Recipes (kindle cookbook).

OREGANO SALMON & POTATO CASSEROLE WITH FETA & PARMESAN CHEESES

For 4:

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

–oregano

–potatoes (baby Dutch, 8 to 10)

–feta cheese

–Parmesan cheese

–salt and pepper

–olive oil

1 – Slice 8 to 10 baby Dutch potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, break apart the salmon with a fork.

3 – Place 1 layer of potatoes in a casserole.  Add one-half the salmon.  Sprinkle feta and Parmesan cheeses, generously, on top.  Then add another layer of potatoes, salmon, and cheeses.  Season with a few drops of olive oil.  Microwave on high for 2 minutes.

4 – Serve the salmon casserole hot.

–casserole adapted from Top 50 Most Delicious Salmon Recipes.

PARMESAN CHICKEN / MARINATED MUSHROOMS / GREEN BEANS WITH TOMATO AND ONION, AND OREGANO

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–fine breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–mushrooms (I used baby bellas – 4 or 5)

–white wine (cooking wine is fine)

–onion (medium)

–tarragon (fresh if possible)

–green beans (frozen)

–tomato (1 medium)

–oregano (fresh if possible)

 

1 – Place chicken in plastic bag.  Season with salt, pepper, and olive oil.  Pour one-half cup of breadcrumbs in the bag.  Shake well.  Place in covered baking dish with a very small amount of water.  Set aside.

2 – Slice mushrooms four ways.  Chop one-half onion.  Place in baking dish with one-quarter cup of white wine.  Season with salt, pepper, tarragon, and olive oil.  Cook for 3 minutes in microwave on high.

3 – Place green beans in covered baking dish.  Chop one-half onion and place on top.  Chop 1 tomato, and place over the whole.  Season the vegetables with salt, pepper, olive oil, and oregano.  Cook for 5 minutes on high in microwave.

4 – Cook chicken for 5 minutes.  When finished cooking, generously sprinkle Parmesan cheese on top.

5 – Serve the dinner hot.

–adapted from Real Simple.