Inspired by “We Wine We Dine” blog:  SALMON WITH HONEY – DIJON – HORSERADISH SAUCE TOPPED BY FRESH PARSLEY IN CLAM JUICE

For 4:

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

–honey (bottled)

–Dijon mustard (bottled)

–horseradish sauce (mild, bottled)

–parsley (fresh, chopped, 1 handful)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 1 tablespoon each of Dijon mustard, horseradish sauce, honey, and olive oil.  Stir well.  Spread the sauce atop the salmon.  Finish with chopped parsley.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon inspired by We Wine We Dine blog.

SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

A Simple Dinner:  SALMON WITH DIJON – LEMON – PARSLEY IN CLAM JUICE

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

–Dijon mustard (bottled)

–lemon juice (bottled)

–parsley (fresh)

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 2 tablespoons of Dijon mustard, and 3 tablespoons of lemon juice (added slowly and stirring).  Then chop 1 handful of fresh parsley, and add to the Dijon/lemon.  Finish with a few drops of olive oil. Stir well.  Spread over the salmon.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

SPICY SALMON WITH PAPRIKA – TURMERIC – GINGER – ONION – GARLIC – PARSLEY IN A CREAMY MARINARA SAUCE ATOP PARMESAN COUSCOUS

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

–paprika, turmeric, ginger (bottled)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–parsley (fresh if possible)

–creamer (dairy or almond; soy doesn’t microwave well)

–marinara sauce (one-half jar; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Place 1 and one-third cup of water in a covered baking dish, with the spice packet from a box of Parmesan couscous.  Season with a few drops of olive oil.  Microwave on high for 6 minutes (or until boiling).  When finished, add the couscous; stir.  Keep covered for at least 5 minutes.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of almond or dairy creamer and one-half medium sliced onion.  Season with 1 teaspoon of minced garlic and a few drops of olive oil.  Stir well. Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, paprika, turmeric, ginger, and olive oil.  Spread 1 teaspoon of minced garlic on top.  Finish by sprinkling with chopped, fresh parsley.  Microwave on high for 5 and one-half minutes.  When finished, test the center to be sure it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the salmon and sauce hot, atop the Parmesan couscous.

–salmon adapted from the blog, Immaculate Bites, by Imma.  Imma features Afro – Caribbean recipes made easy.

CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY &  TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon inspired by 20 Savory Salmon Recipes.

A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

SALMON WITH TOPPING OF MILD HORSERADISH – HERB CORNBREAD STUFFING – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

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

–horseradish (bottled, mild)

–herb cornbread stuffing (I used Pepperidge Farm herb cornbread)

–olive oil

–salt and pepper

–lemon juice (bottled)

–clam juice (bottled)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place 3 tablespoons of mild horseradish sauce and 2 tablespoons of herb stuffing.  Add a few drops of olive oil.  Stir very well.  Spread the topping on the salmon.  Microwave on high for 8 minutes (more because of the topping).

3 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SALMON WITH LEMON – HONEY – GINGER – MINCED GARLIC IN TERIYAKI MARINADE

Note:  This is delicious.

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

–lemon juice

–honey

–ginger

–minced garlic

–teriyaki marinade

–pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour a generous amount of teriyaki marinade over the salmon.  Sprinkle with ginger and pepper.  Spread minced garlic over the top.  Then drizzle honey and olive oil to finish.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

SWEET & SPICY SALMON WITH SRIRACHA – MAYO – BROWN SUGAR – PAPRIKA – CHIVES – LEMON – CELERY – GREEN ONION IN CLAM JUICE SAUCE

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

–sriracha sauce (chili hot sauce, 2 tablespoons)

–mayonnaise (2 tablespoons)

–brown sugar (2 tablespoons)

–paprika, chives (bottled)

–lemon juice

–celery (2 chopped stalks)

–green onions (2 chopped stalks)

–clam juice (or fish broth, bottled)

–salt and pepper

–olive oil

1 – Place 2 chopped stalks of celery in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon in the sauce.  Set aside.

2 – In a small mixing bowl, place 2 tablespoons of sriracha sauce, 2 tablespoons of mayonnaise, and 2 tablespoons of brown sugar.  Stir well.  Season with salt, pepper, olive oil, paprika, and lemon juice.  Stir again.  Pour the sauce atop the salmon.  Place 2 chopped stalks of green onion to finish, on top of the salmon.

3 – Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop quinoa, brown or white rice, pasta or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

SALMON WITH ORANGE MARMALADE – SOY SAUCE – GINGER – MINCED GARLIC – BALSAMIC VINEGAR TOPPED WITH SESAME SEEDS & GREEN ONIONS

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

–orange marmalade

–soy sauce

–ginger

–minced garlic (in a jar)

–balsamic vinegar

–sesame seeds

–green onions (2 stalks, chopped)

–pepper

–olive oil

1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil.  Season with ginger and pepper.  Stir very well.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the salmon.  Sprinkle sesame seeds on top.  Finish with 2 chopped stalks of green onions.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  CREAMY SALMON WITH PARMESAN – DIJON – MINCED GARLIC – LEMON – MAYO IN CLAM JUICE

For 4:

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

–Parmesan cheese (shredded)

–Dijon mustard

–minced garlic (in a jar)

–lemon juice (bottled)

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing cup, place one-fourth cup of mayonnaise, 3 tablespoons of Dijon mustard, 3 tablespoons of shredded Parmesan cheese, a squirt of lemon juice, and 1 tablespoon of minced garlic.  Stir well.  Pour over the salmon.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot, atop brown or white rice.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SALMON WITH BROWN SUGAR – MUSTARD SAUCE

For 4:

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

–brown sugar (one-third cup)

–Dijon mustard (3 tablespoons)

–salt and pepper

–olive oil

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  Set aside.

2 – Place one-third cup of brown sugar in a small mixing bowl.  Add 3 tablespoons of Dijon mustard.  Stir well.  Add more of either ingredient if you are not satisfied with the consistency.  Add a few drops of olive oil, and stir well.  Pour over the salmon.

3 – Microwave for 7 and one-half minutes on high.

4 – Serve the salmon hot.

–adapted from 20 Savory Salmon Recipes.

BRANDY SALMON WITH BROWN SUGAR – TERIYAKI MARINADE – GINGER – LIME JUICE – MINCED GARLIC & TOPPED WITH SESAME SEEDS – GREEN ONION

Note:  If you are a salmon enthusiast, this is a recipe not to miss.  One of the best I have ever served, and I serve salmon twice a week.

For 4:

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

–brandy (buy a small, inexpensive bottle)

–brown sugar

–teriyaki marinade

–ginger

–lime juice

–minced garlic (in a jar)

–sesame seeds (bottled)

–green onion (2 stalks, chopped fine)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Pour in one-third cup of teriyaki marinade.  Add 3 tablespoons of brandy.  Season with ginger and black pepper.  Dot the top of the salmon with minced garlic.  Spoon 3 tablespoons of brown sugar atop the salmon.  Sprinkle sesame seeds generously.  Finish with 2 chopped green onions.

2 – Microwave the salmon on high for 7 and one-half minutes.  Do not overcook.

3 – Serve the salmon with sauce hot, atop white or brown rice, quinoa, or couscous (recipes, the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

SALMON SMOTHERED IN MOCK HOLLANDAISE – DIJON SAUCE

Note:  This sauce has a very delicate flavor, just what my husband and I like.  If your family prefers a more robust flavor, use 3 tablespoons of Dijon rather than 2 tablespoons.

For 4:

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

–salt and pepper

–Promise margarine (heart-healthy)

–clam juice (or fish broth, bottled)

–lemon juice (bottled)

–egg yolk (1)

–creamer (soy or almond for lactose-free; or dairy)

–Dijon mustard

–flour (2 level tablespoons)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – Assemble 3 microwavable bowls (uncovered), with the second and third bowls at least 1 and one-half cup size.

3 – In the first bowl, place 4 tablespoons of Promise margarine.  Microwave for 10 seconds on high.  Stir to complete melting. 

4 – In the second bowl, place 2 tablespoons of Dijon mustard.  Add, very slowly and stirring briskly, three-fourths cup of clam juice, 2 tablespoons of lemon juice, and 2 tablespoons of soy or almond creamer.  Then add the melted Promise margarine (Step 3) and stir again.  Microwave the bowl for 1 and one-half minutes on high.

5 – In the third bowl, place 2 level tablespoons of flour.   Very slowly add the liquid from Step 4 to the flour, stirring briskly.  Set aside.

6 – Microwave the salmon for 7 and one-half minutes.  When finished, keep covered to preserve warmth.

7 – Microwave the sauce (Step 5) for 2 minutes on high.  When finished, add 1 egg yolk, and stir very well.  Pour the completed sauce on top of the salmon.

8 – Serve the salmon and sauce hot, atop white (preferably jasmine) or brown rice (recipes, see the search box on this blog).

–mock hollandaise and Dijon sauce adapted from Julia Child’s Mastering the Art of French Cooking.

A Simple Dinner:  FROM – SCRATCH CAJUN SALMON WITH CAJUN SPICE – BLACK PEPPER – ONION POWDER – MINCED GARLIC – PAPRIKA – CAYENNE IN LEMON & CLAM JUICE SAUCE

Note:  For a tad more effort, use real sliced onion in the sauce.  Microwave initially for 3 minutes; then add salmon and spices.

For 4:

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

–Cajun seasoning (I used New Orleans – based “Slap Ya Mama”)

–onion powder

–minced garlic (in a jar)

–paprika

–cayenne pepper

–lemon juice

–clam juice

–black pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with Cajun spice, black pepper, onion powder, minced garlic, paprika, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from Healthy & Delicious Salmon Recipes.

SALMON TOPPED WITH BREADCRUMBS – MINT – PARSLEY – LEMON – SUGAR IN WHITE WINE SAUCE

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

–breadcrumbs (plain, boxed)

–mint

–parsley (fresh)

–lemon juice

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little white wine.  Drench the salmon in lemon juice.  Sprinkle sugar and plain breadcrumbs on top.  Season with salt, pepper, mint, chopped parsley, and olive oil.

2 – Microwave on high for 7 and one-half minutes.

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

MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SALMON TOPPED WITH GREEN ONIONS & PARSLEY IN BALSAMIC VINEGAR & CLAM JUICE

For 4:

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

–green onions (2 stalks, finely chopped)

–parsley (fresh, 1 handful, chopped)

–balsamic vinegar

–clam juice

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little balsamic vinegar and a little clam juice.  Season with salt, pepper, and olive oil.  Finely chop 2 stalks of green onion and 1 handful of parsley, and place on top.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

A Simple Dinner:  LEMON – HERB SALMON WITH MINT – BASIL – OREGANO – LEMON ZEST IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–lemon juice

–mint, basil, oregano, lemon zest (bottled)

–clam juice (or fish broth)

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice and a little white wine.  Drench in lemon juice.  Season with salt, pepper, mint, basil, oregano, lemon zest, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

COMFORT SALMON & CREAMED POTATOES WITH PARMESAN

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

–baby Dutch potatoes (6 to 8)

–Parmesan cheese (shredded, packaged)

–soy creamer (or dairy)

–lemon juice

–milk (almond, dairy, or soy)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

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

3 – Drain the potatoes, and place in a food processor.  Add a little soy creamer and a little milk.  Pulse.  Add more creamer/milk as needed to reach appropriate consistency.  Place the creamed potatoes in a covered baking dish.  Place the broken salmon on top.  Then sprinkle with a generous amount of Parmesan cheese.

4 – Microwave for 2 minutes more.

5 – Serve the salmon and potatoes hot, with a chilled salad on the side.

–salmon and potatoes adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  HERBED SPICY SALMON WITH CORIANDER – CUMIN – PAPRIKA – CAYENNE – MINCED GARLIC – LEMON ZEST IN LEMON JUICE SAUCE

For 4:

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

–coriander, cumin, paprika, cayenne, minced garlic, cayenne pepper, lemon zest (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, cumin, paprika, minced garlic, lemon zest (lemon peel), and olive oil.

2 – Microwave on high for 7 minutes.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

SALMON OMELETS WITH FETA – PARMESAN – GREEN ONION – PARSLEY

For 2:

–salmon (size of 3 decks of cards, one-half pound)

–eggs (3)

–feta cheese

–Parmesan cheese (shredded)

–green onion (1 stalk, chopped)

–parsley (1 handful, chopped, fresh)

–salt and pepper

–olive oil

–milk (3 tablespoons, dairy or almond, not soy)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Place 3 eggs in a mixing bowl.  Stir with 3 tablespoons of dairy or almond milk.  Add 2 tablespoons of feta cheese and 2 tablespoons of Parmesan cheese.  Add 1 chopped stalk of green onion, and 1 chopped handful of parsley.  Stir well.

3 – Break apart the salmon, and add to the egg mixture.  Fold in gently.  Place the salmon and egg in 2 individual microwaveable bowls.  Microwave for 4 minutes on high.

4 – Serve the salmon omelet hot.

–salmon omelet adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  SALMON SEASONED WITH CORIANDER – CUMIN – LEMON ZEST – MINCED GARLIC – CELERY SALT – SALT – PEPPER

For 4:

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

–coriander, cumin, lemon zest (lemon peel), minced garlic, celery salt, salt, pepper (bottled)

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with coriander, cumin, lemon zest, minced garlic, celery salt, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the salmon hot.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

SALMON AND BROCCOLI WITH GREEN ONIONS & GARLIC IN CLAM & SOY SAUCE

For 4:

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

–broccoli (1 head, fresh, short stems and florets only)

–green onions (4 stalks, fresh, chopped)

–minced garlic (in a jar)

–clam juice (bottled)

–soy sauce (bottled)

–salt and pepper

–olive oil

1 – Place salmon in a large, covered baking dish.  Place the short stems and florets of 1 head of broccoli around the salmon.  Sprinkle 1 tablespoon of minced garlic on top.  Chop 4 stalks of green onions and place on top. Add a small amount of clam juice and soy sauce to the dish.  Season with salt, pepper, and olive oil.

2 – Microwave the salmon and broccoli for 8 minutes.

3 – Serve the salmon and broccoli hot, atop pasta or rice (recipes, see the search box on this blog).

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

MINT SALMON WITH TOMATO – GREEN ONION – RED BELL PEPPER IN CREANER & CREAM SHERRY SAUCE

For 4:

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

–mint

–tomato (fresh, chopped, medium)

–green onions (4, fresh, chopped)

–red bell pepper (one-half, chopped)

–soy creamer

–cream sherry (use the real stuff)

–salt and pepper

–olive oil

1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.  Then nestle the salmon amid the sauce, spooning some on top.  Season the salmon with salt, pepper, mint, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).

–salmon original.

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.

CURRIED SALMON WITH TOMATO – ONION – GINGER – SRIRACHA – GARLIC – CORIANDER – TURMERIC – CUMIN – MINCED CLOVES – CINNAMON – SUGAR IN YOGURT SAUCE ATOP JASMINE RICE

For 4:

–salmon (size of 3 decks of cards, 1 pound)

–tomato (1, fresh, medium, chopped)

–onion (one-half, sliced)

–ginger, coriander, turmeric, cumin, minced cloves, cinnamon (bottled separately)

–Sriracha sauce (1 tablespoon, or cayenne pepper to taste)

–garlic (minced, in a jar)

–sugar (1 teaspoon)

–yogurt (plain, non-fat, 5 tablespoons)

–jasmine rice (packaged, sticky rice)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Chop 1 medium tomato and place in a covered baking dish.  Season with salt and pepper.  Add one-half sliced onion.   Season with ginger, coriander, turmeric, cumin, minced cloves, cinnamon, 1 tablespoon of Sriracha sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 5 tablespoons of plain, non-fat yogurt, and olive oil.  Stir well.  Microwave on high for 3 minutes. 

3 – Nestle the salmon amid the sauce, season with salt and pepper, and then spoon some of the sauce over the salmon.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop the jasmine rice.

–curried salmon adapted from Top 50 Most Delicious Salmon Recipes.

TARRAGON SALMON WITH GREEN PEAS & ONION SLICES IN BROTH

For 4:

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

–green peas (frozen)

–onion (one-half, medium)

–tarragon (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Slice one-half onion, and place in the dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the peas and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon inspired by Top 50 Most Delicious Salmon Recipes.

PARSLEYED SALMON – SHRIMP – ASPARAGUS SEASONED WITH MINCED GARLIC & PAPRIKA IN FAUX BUTTER SAUCE

For 4:

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

–shrimp (thawed from frozen, 8 to 10 small)

–asparagus (1 handful, fresh)

–minced garlic (1 teaspoon)

–paprika

–parsley (fresh)

–salt and pepper

–margarine (Promise, heart-healthy)

1 – Place the salmon in a covered baking dish with a little water.  Add asparagus on each side, not covering the salmon.  Season with 1 teaspoon of minced garlic, paprika, salt, pepper, chopped parsley and dots of Promise margarine.  Set aside.

2 – Place 8 to 10 small, thawed shrimp in a covered microwaveable bowl.  Season with minced garlic, paprika, salt, pepper, and a little Promise margarine.  Set aside.

3 – Microwave the salmon and asparagus for 7 and one-half minutes on high.  When finished, keep covered to preserve warmth.

4 – Microwave the shrimp for 2 minutes.  Then pour over the salmon and asparagus.

5 – Serve the salmon, shrimp, and asparagus hot.

–recipe adapted from Valentino’s Corner blog.

A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR & DIJON

Note:  This recipe ranked 5 out of 5 stars with 1500 ratings.

For 4:

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

–brown sugar (one-half cup)

–Dijon mustard

–olive oil

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Measure one-half cup of brown sugar in a measuring cup.  Add 3 teaspoons of Dijon mustard and a drop of olive oil.  Stir until smooth.  Pour the sauce atop the salmon.  Microwave the salmon for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking web site.

SALMON WITH CHIVES – TARRAGON – PARSLEY – LEMON SLICES IN CLAM JUICE & ATOP BOWTIE PASTA

For 4:

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

–chives, tarragon (bottled)

–parsley (fresh)

–lemon juice

–lemon (fresh)

–clam juice (or fish broth)

–bowtie pasta (1 and one-half cups, farfalle)

1 – Place 1 and one-half cups of bowtie pasta in an uncovered baking dish with water to cover.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place salmon in a covered baking dish with a little calm juice.  Drench in lemon juice.  Season with salt, pepper, chives, tarragon, and olive oil.  With a very sharp knife, slice a lemon; place atop the salmon.  Finish with chopped parsley on top.  Microwave on high for 8 minutes.

3 – Serve the salmon hot, atop the pasta.

–salmon adapted from the recipe of Jan Bly, a friend from Marion, Illinois.

BALSAMIC SALMON WITH PARSLEY – LEMON – ONION – DILL IN CLAM JUICE

For 4:

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

–balsamic vinegar

–parsley (fresh if possible)

–onion (one-half, chopped)

–dill (bottled)

–salt and pepper

–olive oil

–clam juice (or fish broth)

1 – Chop one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 3 minutes.  When nestled, nestle the salmon in the sauce.  Drench in lemon juice, and then drench in balsamic vinegar.  Season with salt, pepper, dill, chopped parsley, and olive oil.  Microwave on high for 8 and one-half minutes.

2 – Serve the salmon and onions hot. 

–salmon original.

CREAMY TOMATO SALMON WITH BASIL – OREGANO – MINCED GARLIC – BLACK OLIVES ATOP GARLIC BOWTIE PASTA

–salmon (size of 3 decks of cards, one-half pound)

–basil, oregano (bottled)

–minced garlic (in a jar)

–marinara sauce (I used Newman’s Own Cabernet Marinara)

–milk (dairy or almond; soy does not microwave well)

–black olives (sliced, small can, drained)

–bowtie pasta (1 cup, dry, packaged)

1 – Place 1 cup of bowtie pasta in an uncovered baking dish with water to cover.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth; do not drain yet.

2 – Place one-third jar of marinara sauce in a covered baking dish with one-third cup of dairy or almond milk.  Add 1 tablespoon of minced garlic.  Stir well.  Microwave for 3 minutes.  When finished, nestle the salmon in the marinara sauce.  Season the salmon with salt, pepper, basil, oregano, and olive oil.  Sprinkle 1 small, drained, can of sliced black olive on top of the salmon and in the marinara sauce.  Microwave on high for 7 minutes.

3 – Drain the pasta in a colander.  Then stir in 1 teaspoon of minced garlic.

4 – Serve the salmon and olives hot with sauce atop the pasta.

–recipe original.

SALMON & BROCCOLI WITH BASIL – PARSLEY – FETA – MINCED GARLIC IN CLAM JUICE ATOP GARLIC BOWTIE PASTA

–salmon (size of 3 decks of cards, one-half pound)

–broccoli (1/2 head, broken apart, florets only)

–basil, parsley (fresh)

–feta cheese

–garlic (minced, in a jar)

–clam juice

–pasta (bowtie—farfalle, boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish, with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place salmon in a large, covered baking dish with a little clam juice.  Place broccoli florets all around.  Season with salt, pepper, basil, parsley, minced garlic, and olive oil.  Sprinkle with feta cheese.  Microwave on high for 7 minutes.

3 – Drain the pasta, and stir in 1 tablespoon of minced garlic.

4 – Serve the salmon and broccoli hot, atop the pasta.

–salmon and broccoli inspired by Top 50 Most Delicious Salmon Recipes.

SALMON WITH MUSHROOMS – ONION – CELERY IN CREAM & BROTH SAUCE

-salmon (size of 3 decks of cards, one-half pound)

–mushrooms (5 or 6 baby bellas, sliced)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–creamer (dairy or soy)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, one-half onion, and 2 stalks of celery, and place in a covered baking dish with a little creamer and a little chicken broth (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the vegetables, spooning some sauce over top.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 5 minutes.

4 – Serve the salmon hot, atop jasmine rice (recipe, use the search box on this blog).

–adapted from Top 50 Most Delicious Salmon Recipes.

SPICY PAPRIKA – LEMON SALMON WITH ONION IN FIRE – ROASTED MARINARA & WHITE WINE SAUCE ATOP JASMINE RICE

–salmon (size of 3 decks of cards)

–paprika

–lemon juice

–onion (one-half, sliced)

–marinara sauce (I used Newman’s Own fire roasted marinara)

–white wine

–jasmine rice

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, allow to sit 5 minutes.  Keep covered.

2 – Slice one-half onion, and place in a covered baking dish.  Add one-third jar of marinara sauce, a little white wine, and season with paprika, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon in the sauce.  Drench the salmon in lemon juice.  Season the salmon with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

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

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

CREAMY SALMON WITH DILL – OREGANO – SLICED BLACK OLIVES IN BASIL MARINARA SAUCE ATOP ROTINI PASTA

–salmon (size of 3 decks of cards, one-half pound)

–dill, oregano (fresh if possible)

–black olives (sliced, 1 small can, drained)

–basil marinara sauce (I used Newman’s Own)

–rotini pasta (boxed)

–creamer (dairy or soy; the soy creamer works well in the microwave) 

1 – Place 1 cup of rotini pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth (do not drain yet).

2 – Place one-third container of basil marinara sauce in a covered baking dish.  Add 2 tablespoons of creamer and 1 small, drained can of black olives.  Season with dill, oregano, pepper (but no salt), and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, dill, oregano, and olive oil.  Microwave for 5 minutes on high.

4 – Drain the pasta in a colander.

4 – Serve the salmon and sauce hot, atop the drained pasta.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

SALMON WITH PAPRIKA – LIME – BROWN SUGAR & SALSA OF AVOCADO – FRESH TOMATO – GREEN ONION – LIME

Note:  This is recommended for company.  For four people, double the food and the cooking time.

–salmon (size of 3 decks of cards, one-half pound)

–paprika (bottled)

–lime juice (bottled)

–brown sugar

–avocado (one-half, diced)

–tomato (one-half, medium, diced)

–green onion (2 stalks, chopped)

–salt and pepper

–olive oil

1 – Dice one-half avocado, and place in a mixing bowl.  Dice one-half medium fresh tomato, season with salt and pepper, and place in the bowl.  Chop 2 stalks of green onion, and place in the bowl.  Season with lime juice to taste.  Stir gently but thoroughly.  Keep in refrigerator until time for dinner.

2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lime juice.  Season with salt, pepper, paprika, and olive oil.  Sprinkle 2 tablespoons of brown sugar on top.  Microwave for 5 minutes on high.

3 – Serve the salmon hot, with the salsa on top or just beside.

–salmon and salsa adapted from the “Random Food I Make” blog site.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

BASIL – TOMATO SALMON WITH TARRAGON – CHIVES – LEMON ZEST – CAYENNE IN MARINARA – ONION – SHERRY SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–basil (fresh)

–tarragon, chives, lemon zest, cayenne pepper

–lemon juice (bottled)

–marinara sauce with basil (I used Newman’s Own)

–onion (one-half, sliced)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Slice half an onion and place in a covered baking dish.  Add one-third bottle of marinara sauce/basil to the dish, along with a very small amount of sherry.  Stir.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce/onions.  Drench in lemon juice.  Season with salt, pepper, fresh basil, tarragon, chives, lemon zest, and cayenne pepper (optional).  Add a few drops of olive oil.

3 – Microwave on high for 6 minutes (more because of the sauce).

4 – Serve the salmon and sauce hot, atop pasta if desired (recipe, see search box on this blog).

–salmon adapted from Wolfgang Puck’s web site.

MARINATED ROSEMARY SALMON WITH LEMON SLICES & CAPERS IN MARSALA WINE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–lemon

–rosemary (fresh

–Marsala wine (or substitute any red wine)

–capers (a dozen, with a little liquid)

–olive oil

–salt and pepper

1 – Place the salmon in a plastic bag.  Sprinkle with rosemary and add a little Marsala wine.  Marinate in the refrigerator for at least 2 hours before dinner.

2 – Place the salmon in a covered baking dish with a little Marsala wine.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  With a very sharp knife, slice a lemon.  Then place the lemon slices atop the salmon.  Sprinkle capers, with a little of their juice, atop the lemon slices.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salmon hot, atop rice, couscous, quinoa, or pasta if desired (recipes, see the search box on this blog).

–recipe adapted from the food.com web site.

FETA – STUFFED SALMON WITH THYME – OREGANO – PARSLEY IN DIJON – MAYO SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–feta cheese

–thyme, oregano, parsley (fresh if possible)

–Dijon mustard

–mayonnaise

–salt and pepper

1 – With a very sharp, carefully slit the salmon, and sprinkle feta in the pocket.  Place the stuffed salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate mixing bowl, stir together 3 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.  Spread the mayo – Dijon on top of the salmon.  Sprinkle thyme, oregano, and parsley on top.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.

–salmon adapted from an old recipe from the web; recipe no longer on web.

A Simple Dinner:  SALMON WITH THYME – MARJORAM – BASIL & OLIVE OIL IN CLAM JUICE

Note:  These herbs go especially well with olive oil.

–salmon (size of 3 decks of cards, one-half pound)

–thyme, marjoram, basil (fresh if possible)

–salt and pepper

–olive oil

–clam juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little clam juice.  Season the salmon with salt, pepper, thyme, marjoram, basil, and olive oil.  Microwave on high for 5 minutes.

2 – When the salmon hot.

–salmon adapted from NYT Cooking.

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

–salmon (size of 3 decks of cards, one-half pound)

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

A Simple Dinner:  SALMON WITH PARSLEY & DILL IN LEMON BUTTER SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–parsley & dill (fresh if possible)

–lemon (fresh)

–Promise margarine (heart-healthy)

–lemon juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, parsley, and dill.  In a small covered bowl, microwave 3 tablespoons of Promise margarine for 20 seconds.  Pour the melted margarine over the salmon.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking.

A Simple Dinner:  SALMON WITH SIMPLE & HEALTHY BEURRE BLANC

–salmon (size of 3 decks of cards, one-half pound)

–Promise margarine (heart-healthy)

–balsamic vinegar

–white wine

–milk (almond or dairy; soy doesn’t do well in the microwave)

–salt and pepper

–minced onion

1 – Place 2 tablespoons of Promise margarine in a covered measuring cup.  Microwave on high for 30 seconds.  Add one-fourth cup of white wine, one-fourth cup of almond or dairy milk, and several drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Season with salt, pepper, and minced onion.  Microwave on high for 5 and one-half minutes.

3 – Serve the salmon hot.

–beurre blanc adapted from Epicurious; salmon with beurre blanc inspired by the Monkey Bar, New York City restaurant.

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

–salmon (size of 3 decks of cards, one-half pound)

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.

PARSLEYED SALMON WITH TOMATO – ONION – BLACK OLIVES – POTATOES IN DIJON – LEMON – CLAM – WHITE WINE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–parsley (fresh if possible)

–tomato (fresh, 1, medium)

–onion (one-half)

–black olives (sliced, one-half small can, drained)

–potato (1, medium)

–lemon juice

–clam juice (or fish broth)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Scrub the potato, and cut into 1-inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for just 8 minutes.

2 – Wash and quarter the tomato; place in a large baking dish, in one place on the side of the dish.  Cut the onion into large pieces, and also place to the side the dish.  Drain the black olives, and place one-half small can in the baking dish, to the side.  Season with salt, pepper, and olive oil.  Set aside.

3 – Stir together 1 teaspoon of Dijon mustard, a little lemon juice, and a little clam juice.  Pour part of this sauce over the vegetables.

4 – Microwave the vegetables for 3 minutes on high.  Then nestle the salmon in the center of the baking dish.  Add the cooked potatoes to the side.  Finish pouring the sauce over all of the dish, including the salmon.  Sprinkle chopped parsley on the salmon.  Add a little more olive oil if desired.

5 – Microwave on high for 6 and one-half minutes.

6 – Serve the salmon hot, with the vegetables on the side.  I also served a traditional Caesar salad with romaine lettuce, Parmesan, and croutons, and lima beans seasoned with Bac’n pieces (slow cooker).  For other recipes, see the search box.

–salmon and vegetables inspired by Real Simple.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

–salmon (size of 3 decks of cards, one-half pound)

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

CAJUN SALMON WITH TOPPING OF DIJON – GARLIC – HERB BREADCRUMBS AND IN LEMON – CLAM JUICE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–Cajun seasoning (or Creole, bottled)

–Dijon mustard

–garlic – herb breadcrumbs

–lemon juice

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and Cajun (or Creole) seasoning.  In a small mixing bowl, pour 3 tablespoons of garlic – herb breadcrumbs.  Add 1 teaspoon of Dijon and enough olive oil to make a paste.  Spread the paste over the top of the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served aioli dipping sauce, zipper peas, broccoli, and potatoes (recipes, see the search box on this blog).

–salmon inspired by “my recipes” web site.