GLAZED SWEET & SPICY SALMON WITH HONEY – SRIRACHA – SESAME SEEDS IN LEMON JUICE – CHICKEN BROTH

Vary the honey and Sriracha, depending on your taste for spicy. . .

For 2:

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

–honey (2 tablespoons, bottled)

–Sriracha sauce (1 tablespoon, in ribbons, bottled)

–sesame seeds (1 tablespoon)

–lemon juice (3 squirts, bottled)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–sesame oil (to taste)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the chicken broth.  Season with salt and pepper.  Pour on the honey, in ribbons, if possible.  Pour on the Sriracha sauce in ribbons.  Sprinkle with sesame oil.  Then sprinkle generously with sesame seeds.

2 – Microwave on high for 4 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon and sauce hot, atop rice, if desired.

–recipe inspired by Southern Living magazine.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

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

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

–salmon inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED PARSLEYED SALMON WITH CORIANDER & CHOPPED ONION SPRINKLED WITH PEANUTS & BREADCRUMBS IN A LIME JUICE – WHITE WINE – SOY SAUCE

Don’t leave off the peanuts, which are a high point of this dish. . .

For 2:

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

–coriander (dried, 1 teaspoon)

–chopped onion (one-quarter cup)

–peanuts (1 handful)

–breadcrumbs (3 tablespoons, boxed)

–lime juice (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

–extra virgin olive oil

–parsley (1 tablespoon, dried, bottled)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Add soy sauce and white wine.  Season with coriander, salt, and pepper.  Sprinkle with breadcrumbs, parsley, and extra virgin olive oil.  Drop a handful of peanuts on top.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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.

WILD SOCKEYE SALMON STEAMED IN WHITE WINE & LEMON AND TOPPED WITH FRESH MINT – CAPERS – MINCED GARLIC – CHOPPED YELLOW ONION

I didn’t call this a “simple dinner,” but it is easy as well as quite tasty.  Tastes very gourmet, but the flavor of the fish shines through. . .

For 2:

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

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–fresh mint (3 stems; use leaves only)

–capers (2 tablespoons, bottled)

–chopped yellow onion (3 tablespoons, ready-prepared; or one-quarter medium onion, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine, and then sprinkle salmon with lemon juice.  Season with salt and pepper.  Place mint leaves, capers, chopped yellow onion, and minced garlic on top of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon on high for 3 minutes.  Salmon is best is slightly undercooked so that it is flaky.

3 – Serve the salmon 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 HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

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

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

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

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

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.