A Simple Dinner:  STEAMED SALMON FILLET WITH BALSAMIC VINEGAR & MINCED GARLIC IN A LEMON & CLAM JUICE SAUCE

The simplest! But taste is not compromised. Serve with green beans.

For 2:

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

–balsamic vinegar (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Pour balsamic vinegar directly on salmon. Then season the salmon with salt, pepper, extra virgin olive oil, and minced garlic. Be sure you use enough garlic for the surface of the salmon. Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

2 – Serve the salmon hot. Green beans are a good accompaniment.

–salmon adapted from Salmon 365 (a kindle e-book)

SALMON FILLET CILANTRO WITH PEACH SLICES – CHOPPED ONIONS – BANANA PEPPER RINGS – LIME JUICE – ORANGE JUICE ATOP JASMINE RICE

This unique blend of flavors makes for quite a nice taste treat. . .and easy to assemble. . .originally a Brazilian restaurant entrée done with chopped mango. . .

For 2:

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

–cilantro (1 tablespoon, divided)

–peach slices (one-half can; do not drain)

–chopped onions (one-quarter cup)

–banana pepper rings (be generous; 3 tablespoons)

–lime juice (3 squirts)

–orange juice (a splash)

–jasmine rice

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the undrained half can of peaches in a covered baking dish. Add chopped onions and banana rings. Season with salt, pepper, cilantro (half a tablespoon), and extra virgin olive oil. Stir gently. Microwave on high for 4 minutes.

2 – Place the salmon in the midst of the sauce. Drench in lime juice; splash with orange juice (to taste). Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce on top of the salmon. Microwave on high for 3 minutes.

3 – Serve atop jasmine rice. (For 1 cup rice, add 1 and three-fourth’s cup water. Microwave for 5 minutes on high; 10 minutes on 50 percent power. Keep covered to preserve warmth.

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

–recipe inspired by Salmon 365 (a kindle e-book).

Steamed Salmon Fillet with Dill and Parsley in Clam & Lemony Caper Sauce

Dill is a natural for salmon, and the lemon and capers sharpen the flavors. . .

For 2:

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

–dill (1 teaspoon; dried)

–parsley (1 teaspoon; dried)

–lemon juice (3 squirts)

–capers (2 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon pieces in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt, pepper, dill, parsley, and extra virgin olive oil. Drop the capers on top.

2 – Steam for 3 minutes in the microwave on high.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaskan Salmon & Seafood email.

A Simple Dinner:  Dilled Salmon Fillet with Brown Sugar Glaze in Lemony Clam Juice

Since I last posted, we have had this twice–it is so good!

For 2:

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

–dill (1 tablespoon)

–brown sugar (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle dill, salt, pepper on top. Then press the brown sugar against the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve hot.

–recipe adapted from Salmon 365 (a kindle e-book).

Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

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

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

Salmon Fillet Pecan Sprinkled with Chopped Pecans and Sauced by Honey Dijon Mustard – Honey – Brown Sugar – Mayonnaise – White Wine Vinegar

The sweetness of the honey and brown sugar is balanced by the white wine vinegar. . .

For 2:

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

–chopped pecans (3 tablespoons, or enough to generously cover top of fillet)

–honey Dijon mustard (5 tablespoons)

–honey (2 tablespoons)

–brown sugar (3 heaping tablespoons)

–mayonnaise (1 heaping tablespoon)

–white wine vinegar (2 tablespoons)

–salt and pepper to taste

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

2 – In a small mixing bowl, place all ingredients except the pecans.  Stir vigorously.  Taste the sauce.  Add more white wine vinegar if a more tart flavor is desired.

3 – Pour the sauce over the salmon.  Then place pecans on top.

4 – Microwave on high for 3 minutes and 20 seconds.

5 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

Balsamic Glazed Salmon Fillet Oregano with Minced Garlic – Honey – Dijon – White Wine – Lemon – Clam Juice atop White Quinoa in Chicken Bone Broth

You can place the salmon in a covered baking dish, and then just add ingredients on top of it. . .easy. . .the oregano is a novel herb for salmon, but it works and it is Mediterranean. . .

For 2:

–white quinoa (two-thirds cup of quinoa; 1 and one-third cup of chicken bone broth; see procedure below)

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

–balsamic vinegar (3 tablespoons)

–minced garlic (1 tablespoon)

–honey (3 tablespoons)

–Dijon mustard (1 tablespoon)

–white wine (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–oregano (2 teaspoons)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the quinoa and chicken bone broth in a covered baking dish. Do NOT add salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.

2 – Place the salmon in a covered baking dish. Drench in lemon juice. Season with salt and pepper. Pour in the clam juice. Place balsamic vinegar, garlic, honey, Dijon, and white wine atop the salmon. Sprinkle with oregano, and then finish with a few drops of olive oil.

3 – Microwave the salmon on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

4 – Serve the salmon hot, atop the quinoa.

–salmon adapted from Salmon 365 (a kindle e-book).

A Simple Dinner: Salmon Fillet with Italian Blend of Marinara – Basil – Parmesan – Panko Breadcrumbs – Lemon – Clam Juice

If the traditional Mediterranean diet included salmon, this just might be a staple. . .

For 2:

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

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil pasta sauce; 5 tablespoons)

–basil (1 tablespoon; dried)

–Parmesan cheese (one-quarter cup; shredded)

–Panko breadcrumbs (original, just a sprinkle over top)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Pour in the clam juice. Spoon marinara sauce on top. Sprinkle breadcrumbs on top; then sprinkle with Parmesan cheese and basil.

2 – Microwave on high for 3 minutes and 20 seconds.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

SALMON STEAK WITH DILL & LEMON TOPPED BY ROMA TOMATO CIRCLES – SHREDDED PARMESAN – CHIVES ON A BED OF ANGEL HAIR PASTA SEASONED WITH ONION – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL

The salmon is flavored with all seasonings that make for a good salmon dish. . .

For 2:

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

–dill (1 teaspoon)

–lemon juice (3 squirts)

–clam juice (3 tablespoons)

–Roma tomato circles (1 tomato, sliced thin)

–shredded Parmesan (one-eighth cup)

–chives (1 teaspoon)

–angel hair pasta (1 handful)

–onion (chopped; one-quarter cup)

–minced garlic (1 tablespoon)

–butter (or healthy margarine; 1 teaspoon)

–extra virgin olive oil to taste

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Spoon in the clam juice. Season with salt, pepper, and dill. Place tomato slices on top, followed by Parmesan cheese. Finish with chives. Set aside.

2 – Place angel hair pasta in an uncovered baking dish. Add onion and salt to taste. Pour in water to cover. Microwave on high for 7 minutes. When finished, cover to preserve warmth.

3 – Microwave the salmon for 3 minutes and 20 seconds. When the salmon is cooking, drain the pasta and onions Add garlic, butter, extra virgin olive oil. Stir well. Cover.

4 – When the salmon is done, quickly place pasta on a serving dish. And then, using a spatula, lift the salmon atop the pasta.

5 – Serve the salmon and pasta hot.

–recipe original to C. Mabry, chef.