My husband says this is company-worthy. . .recipe can be doubled. . .
–wild salmon (size of 2 decks of cards, one-half pound)
–lemon juice (bottled, 3 squirts)
–clam juice (bottled, one-eighth cup)
–parsley (fresh, 1 handful, minced)
–garlic (bottled, minced, 1 tablespoon)
–mint (bottled, 1 tablespoon, dried)
–blush wine vinaigrette (one-third cup, bottled)
–salt and pepper
–extra virgin olive oil (4 tablespoons, divided)
1 – Place the salmon in a covered baking dish. Add clam juice. Sprinkle with lemon juice. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes. (Will be slightly undercooked, which is preferable for good salmon.)
2 – Place minced parsley, minced garlic, mint, blush wine vinaigrette, and extra virgin olive oil in a food processor. Pulse until pureed. Serve separately on the table.
3 – Serve the salmon hot, with the sauce on the side.
–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.