–salmon (size of 4 decks of cards, 1 pound)
–dill (bottled, 1 teaspoon)
–salt and pepper
–clam juice (one-quarter cup)
–lemon juice (2 or 3 squirts, bottled)
–peanuts (dry roasted, unsalted, one-quarter cup)
–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)
–orange zest (bottled, one-half teaspoon)
–garlic (minced, in a jar, 1 tablespoon)
–salt (one-quarter teaspoon)
–water (one-quarter cup)
–extra virgin olive oil (2 or 3 drops)
1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth. Pesto sauce should be room temperature.
2 – Place salmon in a covered baking dish with the clam juice. Drench in lemon juice. Season with salt, pepper, dill, and olive oil. Microwave on high for 7 minutes.
3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.
–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.