A Simple Dinner:  BAKED HERB SALMON SPRINKLED WITH DILL – ROSEMARY – BASIL – PARSLEY IN A LEMON – CLAM JUICE SAUCE

Use these herbs, if you have them, for a really good flavor. . . You can substitute canned salmon. . .moisten the salmon with clam juice and lemon. . .

For 2:

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

–dill, rosemary, basil, parsley (1 teaspoon each, dried, bottled)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add clam juice, and then drench the salmon in lemon juice.  Season with salt, pepper, dill, rosemary, basil, and parsley.

2 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, so that it is flaky.

3 – Serve the salmon hot.

–recipe original.

A Simple Dinner:  BAKED SALMON SEASONED WITH CUMIN – TURMERIC – PARSLEY AND IN LEMON – CLAM JUICE SAUCE

This is so easy.  I didn’t think the seasonings would work together, but, boy, was I wrong!  I will return to this recipe. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound); or substitute canned salmon, 1 can (microwave only 1 and one-half minutes, just to heat up, with the canned salmon)

–cumin, turmeric, parsley (dried, one-half teaspoon each)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

–lemon juice (bottled; 3 squirts)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Season with salt and pepper.  Sprinkle turmeric, cumin, and parsley (in that order) on top.  Finish with a few drops of extra virgin olive oil.  Microwave on high for 3 minutes and 40 seconds.  (Salmon is best if slightly undercooked, to be flaky.)

2 – Serve the salmon hot, with a little sauce dribbled on top.

–salmon inspired by Real Simple magazine.

BAKED TOMATO – GARLIC COD WITH CAPERS & PARSLEY AND A SPRINKLE OF RED WINE & LEMON JUICE

I offer some substitutes if grocery shopping is difficult. . .

For 2:

–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)

–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)

–capers (optional; 2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)

–red wine (one-eighth cup; optional)

–lemon juice (bottled, 3 squirts; optional)

–salt and pepper

–extra virgin olive oil

–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)

1 – Place the tomatoes in a large, covered, baking dish.  Add red wine and minced garlic.  Stir.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the tomato.  Drench in lemon juice.  Season with salt, pepper, extra virgin olive oil, and parsley.  Place capers on top.  Finish with a few drops of olive oil.

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

4 – Serve the cod and sauce hot.

–recipe original.

FAST ITALIAN FISH STEW WITH WILD ATLANTIC COD – CANNELLINI BEANS – GRAPE TOMATOES – STEWED TOMATOES – MINCED GARLIC – CAPERS – LEMON PEPPER – PARSLEY – ROSEMARY

This is a great way to use leftover slow cooker beans. . .

For 2:

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

–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)

–grape tomatoes (6 to 8, halved)

–stewed tomatoes (one-half can; I used Pomi imported Italian)

–minced garlic (1 tablespoon)

–capers (bottled; 2 tablespoons, drained)

–lemon pepper (1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–rosemary (bottled, dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish.  Season with salt and pepper to taste.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the cod atop the stew.  Season with salt, pepper, lemon pepper, rosemary, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the stew, hot, in bowls; use soup spoons.

–recipe adapted from Real Simple magazine.

HEALTHY CHICKEN FRICASSEE WITH CHOPPED RED ONIONS & PARSLEY IN A WHITE SAUCE OF NONFAT MILK – WHITE WINE – WHITE FLOUR – EXTRA VIRGIN OLIVE OIL

For 2:

A comfort dish, creamy, delicious. . .good but healthy in this version. . .

–3 chicken tenderloins (organic)

–chopped red onions (one – third cup)

–milk (nonfat, one-half cup)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place 2 tablespoons of milk in a glass measuring cup.  Microwave for 30 seconds.  Add 1 teaspoon of flour to the milk, beating rapidly until dissolved.  Add more milk to the one-half cup level.  Then add white wine to the 1 cup level.  Season with a few drops of extra virgin olive oil, and then, to taste, salt and pepper.

2 – Place in a covered baking dish.  Add chopped onions.  Microwave on high for 3 minutes.  Place the chicken tenders atop the sauce.  Season with salt and pepper.  Sprinkle chopped parsley on top.

3 – Microwave for 4 and one-half minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken tenders and sauce hot, atop pasta (microwave the pasta, salted and uncovered, in water 1 inch above the pasta for 6 minutes; then microwave on 50 percent power for 8 minutes).

–inspired by Arnaud’s in New Orleans, from the cookbook, To a King’s Taste, compiled by the Colonial Dames of Louisiana.

PARSLEYED CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND RESTING ATOP A SAUCE OF STRAINED ITALIAN TOMATO – FETA CHEESE – MINCED GARLIC – RED WINE

Secret ingredients in the sauce are the feta cheese and red wine. . .

For 2:

–3 chicken tenderloins (organic)

–parsley (1 handful, chopped, fresh)

–garlic – herb breadcrumbs (just a light sprinkle on each chicken tender)

–strained Italian tomato sauce (I used Pomi, one-half cup)

–feta cheese (one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce, feta cheese, minced garlic, and red wine in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken tenders atop the sauce.  Sprinkle the tenders with chopped parsley and, lightly, with garlic – herb breadcrumbs.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop pasta if desired.

–recipe original.

MEDITERRANEAN TOMATO CHICKEN TOPPED BY GREEN ONIONS & PARSLEY AND WITH GRAPE TOMATOES & GREEN OLIVES IN ITALIAN TOMATO – GARLIC – ONION SAUCE

This is going to become one of my favorite ways to cook chicken. . .

For 2:

–3 chicken tenderloins (organic)

–green onions (2 stalks, chopped)

–parsley (1 handful, fresh, chopped)

–grape tomatoes (organic, 8 to 10)

–green olives (bottled, 8 to 10)

–Italian tomato sauce (I used Pomi strained tomatoes, packaged, imported)

–garlic (minced, 1 tablespoon, bottled)

–onion (fresh, ready-prepared, 3 tablespoons, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato in a covered baking dish.  Add minced garlic and chopped onion, and stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the tomato sauce.  Season with salt and pepper.  Place the grape tomatoes and green olives around the chicken.  Sprinkle the chicken with green onions and parsley.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

BAKED WILD SOCKEYE SALMON FILLET SPRINKLED WITH THYME – PARSLEY – GREEN ONION AND IN AN ITALIAN TOMATO SAUCE SEASONED BY CHOPPED YELLOW ONION

Tomato and parsley go together very well. . .

For 2:

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

–thyme (dried, bottled, one-half teaspoon)

–parsley (dried, bottled, 1 teaspoon)

–green onions (3 stalks, fresh, chopped)

–Italian tomato sauce (I used Pomi strained tomatoes, 1 cup)

–yellow onion (one-half, chopped, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce and yellow onions in a large, covered baking dish.  Season with salt, pepper, parsley, thyme, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon fillet atop the tomato and onion sauce.  Season with salt, pepper, parsley, and thyme.  Drop chopped green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is tastier if slightly undercooked, also more flaky.

4 – Serve the salmon and sauce hot.

–recipe original.

BAKED WILD SALMON IN LEMON – CLAM JUICE AND SERVED WITH A CHILLED SAUCE OF PARSLEY – FRESH GARLIC – MINT – EXTRA VIRGIN OLIVE OIL – BLUSH WINE VINAIGRETTE

My husband says this is company-worthy. . .recipe can be doubled. . .

For 2:

–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.

BAKED WILD COD IN LEMON & CLAM JUICE SERVED WITH CHILLED & PUREED MUSTARD RELISH OF DIJON – HONEY – PARSLEY – CAPERS – LEMON – EXTRA VIRGIN OLIVE OIL

An easy and good zing with cod. . .

For 2:

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

–clam juice (bottled, one-eighth cup)

–lemon juice (bottled, 3 squirts)

–Dijon mustard (bottled, 4 tablespoons)

–honey (bottled, 2 tablespoons)

–parsley (fresh, 1 handful, minced)

–capers (bottled, 4 tablespoons)

–lemon juice (bottled, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

1 – Place cod in a covered baking dish.  Add clam juice and sprinkle with lemon juice.  Season with salt, pepper, and a few drops of extra virgin olive oil.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – While cod is baking, add Dijon mustard, honey, minced parsley, capers, lemon juice, and extra virgin olive oil to a food processor.  Pulse until minced.

3 – Serve the cod hot, with the relish beside the cod, chilled.

–relish adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.