–salmon (size of 4 decks of cards, 1 pound)
–shrimp (8 to 10, small, deveined, tail-off, shelled, thawed from frozen)
–lemon juice (bottled, 3 squirts on salmon and 1 on shrimp)
–thyme (bottled, 1 teaspoon on salmon and one-quarter teaspoon on shrimp)
–cayenne pepper (bottled, one-quarter teaspoon on salmon and a spritz on shrimp)
–clam juice (bottled, one-quarter cup)
–parsley (fresh, 1 handful, chopped)
–salt and pepper
1 – Place the shrimp in a 2-cup pyrex measuring cup that you cover. Season with lemon juice, thyme, cayenne, salt, pepper, and olive oil. Set aside.
2 – Place the salmon in a covered baking dish with the clam juice. Drench the salmon in lemon juice. Season with salt, pepper, thyme, cayenne, and olive oil. Sprinkle chopped parsley on top. Microwave on high for 7 minutes. When finished, keep covered to preserve warmth.
3 – Microwave the covered shrimp on high for 1 minute. Stir, and microwave for 30 seconds more if any are not pink (done). When finished, pour the shrimp atop the salmon.
4 – Serve the salmon and shrimp hot.
–shrimp and salmon adapted from Pierre Franey, chef, NYT Cooking web site.