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.

A Holiday Dinner for 2:  POACHED WILD SALMON FILLET TOPPED WITH GREEN ONIONS AND IN GARLIC LEMON BUTTER – WHITE WINE – CLAM JUICE SAUCE AND SERVED WITH BABY DUTCH POTATOES & GARLIC BROCCOLI

The baked salmon recipe that inspired this poached version got five out of five stars from 19 cooks, and the chef says she serves it twice a week. . .

For 2:

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

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–Smart Balance margarine (3 tablespoons, heart-healthy)

–white wine (3 tablespoons)

–water (tap, one-quarter cup)

–clam juice (one-quarter cup, bottled)

–baby Dutch potatoes (6 to 8, halved)

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

–salt and pepper

–extra virgin olive oil

–green onions (chopped, packaged, 3 tablespoons, fresh)

1 – Place margarine, white wine, water, and clam juice in a large, covered, baking dish.  Add the halved potatoes.  Season with salt, pepper, minced garlic, and a few drops of olive oil.  Stir.  Microwave on high for 8 minutes.

2 – Place the salmon, almost submerged in the sauce.  Season with salt and pepper.  Spoon some of the sauce over the salmon.  Drop the green onions on top.

3 – Microwave on high for 3 minutes.  (Salmon is best if slightly undercooked, making it flaky.)

4 – Serve the salmon and potatoes, hot, with broccoli seasoned with minced garlic and extra virgin olive oil.

–inspired by Café Delites cooking blog, chef Karina.

WILD SALMON SPICED WITH TURMERIC IN MARINARA & CLAM JUICE SAUCE & TOPPED WITH CHOPPED YELLOW AND GREEN ONIONS

Original flavor. . turmeric and tomato work well together. . .

For 2:

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

–turmeric (bottled, 1 teaspoon)

–marinara sauce (I used Ragu, “Mama’s Special Garden Sauce; 3 tablespoons, bottled)

–clam juice (bottled, one-eighth cup)

–chopped yellow & green onions (packaged, 2 tablespoons each)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Sprinkle salt, pepper, and turmeric on top.  Spoon marinara sauce over the salmon.  Drop onion on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on 50 percent power for 4 and one-half minutes.  (Fifty percent power reduces popping.)

3 – Serve the salmon hot.

–inspired by C. Mabry, chef.

WILD SALMON – VEGGIE BURGERS WITH GREEN ONION – MINCED GARLIC – SHREDDED CARROTS – MASHED SWEET POTATO – BREADCRUMBS

Great taste, better than a real burger. . .

For 2:

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

–green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–shredded carrot (1 small handful, fresh)

–mashed sweet potato (cooked, one-quarter cup)

–breadcrumbs (packaged, plain, one-quarter cup)

–egg

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 2 and one-half minutes. 

2 – Break the salmon apart (leaving off the skin), and place in a food processor.  Add green onions, minced garlic, carrot, sweet potato, breadcrumbs, a beaten egg, salt and pepper to taste, and extra virgin olive oil to taste.  Beat the salmon mixture carefully, adding a bit of water for better beating and better consistency.

3 – Spoon out into 4 patties.  Then microwave on high for 1 and one-half minutes.

4 – Serve the salmon and veggie burgers hot.

–salmon-veggie burgers adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners, by Les Ilagan.

STEAMED WILD SALMON FILLET TOPPED WITH A SAUCE OF DIJON MUSTARD – MAPLE SYRUP – BROWN SUGAR – CHOPPED YELLOW ONION – FRESH PARSLEY

Add a bit of lemon for a more tart taste. . .

For 4:

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

–Dijon mustard (bottled, one-quarter cup)

–maple syrup (1 tablespoon, bottled)

–brown sugar (packaged, 1 tablespoon)

–chopped yellow onion (one-half, small)

–fresh parsley (1 handful, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Season with salt and pepper.

2 – Place mustard, maple syrup, and brown sugar in a small mixing bowl.  Stir vigorously.  Add a few drops of olive oil.  Stir again.  Then pour over the salmon.

3 – Top the salmon with chopped onion and parsley.  Microwave on high for 3 and one-half minutes.  Salmon is better if slightly undercooked.

4 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

OPEN – FACED DILLED WILD SALMON SANDWICHES WITH AVOCADO – POACHED EGG – SWISS CHEESE TOPPED WITH HONEY MUSTARD SAUCE & CHOPPED GREEN ONIONS AND PLACED ON HALF A WHOLE WHEAT MUFFIN

This is just delicious. . .

For 2:

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

–dill (dried, 2 teaspoons, divided, bottled)

–avocado (1, sliced, divided)

–poached eggs (2)

–Swiss cheese (1 slice, divided)

–honey mustard sauce (I used honey mustard salad dressing)

–chopped green onions (fresh, 2)

–whole wheat muffin (divided)

1 – Place the salmon in a covered baking dish with one-quarter cup water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 2 minutes.  (Salmon tastes better if slightly undercooked.)

2 – Place each egg in a separate ramekin or small covered bowl.  Season with salt, pepper, and olive oil.  Microwave separately, each egg for 40 seconds. 

3 – Place each half of a whole wheat muffin on an individual plate. Top each muffin with half of the salmon.  Place one-half slice of Swiss cheese on each serving of salmon.  Place one-half avocado on each serving.  Top with a cooked egg.

4 – Microwave a covered one-third cup of honey mustard salad dressing for 30 seconds on high.  Pour half of the dressing on each sandwich.  Top with green onions.

5 – Serve immediately.

–inspired by Salmon Recipe Book:  Delightful Salmon Recipe Made Easy for Beginners, by Les Ilagan.

SMOTHERED WILD SALMON CORIANDER WITH COTTAGE CHEESE – CHOPPED ONIONS – CRUNCHY PANKO CRUMBS – FRESH PARSLEY IN CLAM JUICE

Tastes like a gourmet offering, but easy . . .

For 4:

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

–coriander (1 tablespoon, bottled, dried)

–cottage cheese (one-half cup, low fat)

–chopped onion (one-half)

–crunchy panko crumbs (one-third cup, packaged)

–parsley (fresh, 1 handful, chopped)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add clam juice.  Set aside.

2 – In a small mixing bowl, stir together, salt and pepper to taste, coriander, cottage cheese, chopped onion, crunchy panko crumbs, parsley, and 2 tablespoons extra virgin olive oil.  Spread atop the salmon.

3 – Microwave on high for 4 minutes.  Salmon tastes better if slightly undercooked, just flaky.

4 – Serve the smothered salmon hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners, by Les Ilagan (a kindle e-book).

A Simple Dinner:  POACHED WILD SALMON L’ORANGE IN SAUCE OF ORANGE JUICE – ORANGE ZEST – HONEY – EXTRA VIRGIN OLIVE OIL & TOPPED WITH FRESH PARSLEY

Mouth-watering salmon with a subtle kick. . .

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

–orange juice (one-half cup)

–orange zest (1 tablespoon, bottled)

–honey (bottled, 2 tablespoons)

–extra virgin olive oil (2 tablespoons)

–fresh parsley (1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish.  In a small bowl, place orange juice, orange zest, honey, and extra virgin olive oil.  Stir briskly, and then quickly pour over the salmon.  Season with salt, pepper, and top with fresh parsley.

2 – Microwave on high for 4 minutes.  Salmon is better if slightly undercooked, just flaky.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

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

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).