SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  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.  Drain just before serving.

2 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.

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DECONSTRUCTED SALMON & SHRIMP SKEWERS WITH YELLOW BELL PEPPER – MINCED GARLIC – MARJORAM – THYME – CLAM JUICE AND TOPPED WITH LEMON SLICES ATOP COUSCOUS

For 4:

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

–shrimp (thawed from frozen, packaged, about 12)

–yellow bell pepper (one-half, fresh, sliced)

–minced garlic (bottled, 1 tablespoon)

–marjoram, thyme (one-half teaspoon each, bottled)

–clam juice (one-eighth cup, bottled)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

–couscous (follow package instructions for microwaving; brand differ)

1 – Place the bell pepper in a covered baking dish with the clam juice and minced garlic.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with marjoram, thyme, salt, pepper, and olive oil.  Place lemon slices on top.  Microwave on high for 4 minutes.  Then push aside the lemon, and pour the shrimp on top of the salmon.  Microwave on high for 3 minutes more.  Salmon should be flaky, but not red.  Shrimp should be pink.  If not, replace in the microwave for 1 minute more.

3 – Serve the salmon, shrimp, and sauce hot, atop couscous.

–recipe adapted from Seafood Recipes, a kindle e-book.

SPICY STEAMED SALMON TOPPED BY PINEAPPLE CHUNKS – GREEN ONIONS – CAYENNE WITH A SAUCE OF BROWN SUGAR – MINCED GARLIC – PINEAPPLE JUICE ATOP JASMINE RICE

For 4:

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

–pineapple chunks (half a medium can, drained)

–green onions (2 stalks, finely chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–brown sugar (6 heaping tablespoons, packaged)

–minced garlic (1 tablespoon, bottled)

–pineapple juice (from the can, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the pineapple chunks, pineapple juice, and brown sugar in a mixing bowl.  Add minced garlic.  Stir well.  Set aside.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, and cayenne pepper.  Pour the sauce on top, placing some pineapple chunks on the salmon.  Finish with green onions and a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

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

–inspired by Gerri (chef) of the cooking blog, “Honey Seeking Mom.”

A Simple Dinner:  SALMON WITH A SAUCE OF LEMON – MAPLE SYRUP – TERIYAKI – MINCED GARLIC

For 4:

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

–maple syrup (one-quarter cup, bottled)

–teriyaki sauce (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–pepper (no salt)

–olive oil

1 – Place the maple syrup, teriyaki sauce, and minced garlic in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon some sauce atop the salmon.  Season with pepper and olive oil.

3 – Microwave for 7 minutes on high.  When finished, check the center for doneness.  You want the salmon to be flaky.

4 – Serve the salmon and its sauce hot.

–inspired by Healthy and Delicious Salmon Recipes (a kindle e-book).

SALMON AU VIN WITH THYME – MARJORAM – MINCED GARLIC – SLICED SWEET ONION – SHREDDED CARROTS – QUARTERED MUSHROOMS IN WHITE WINE – CLAM JUICE SAUCE ATOP COUSCOUS

Note:  This recipe is patterned after recipes for coq au vin, chicken in wine sauce.

For 4:

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

–thyme, marjoram (one-quarter teaspoon each)

–minced garlic (bottled, 1 tablespoon)

–sweet onion (one-half, sliced)

–shredded carrots (packaged, 1 handful)

–mushrooms (baby bellas, 3, quartered, fresh)

–white wine (one-eighth cup)

–clam juice (one-eighth cup)

–couscous (follow package instructions; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, carrots, and mushrooms in a covered baking dish.  Add white wine and clam juice.  Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil.  Microwave on high for 5 minutes. 

2 – Place the salmon in the baking dish, spooning a little sauce over the salmon.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the couscous.

–salmon and sauce inspired by C. Mabry, chef.

SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

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

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

SEASONED SALMON ON A BED OF CRABMEAT – MINCED GARLIC – PARSLEY – GARLIC – HERB BREADCRUMBS – LEMON & CLAM JUICE ATOP MUSHROOM COUSCOUS

For 4:

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

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–crabmeat (half a small can, drained)

–minced garlic (1 teaspoon, bottled)

–parsley (fresh, half a handful, chopped)

–lemon juice (2 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–mushroom couscous (follow package instructions for microwaving; brands differ)

1 – Prepare the mushroom couscous; keep covered to preserve warmth.

2 – Place the crabmeat, minced garlic, chopped parsley, and garlic – herb breadcrumbs in a small mixed bowl.  Stir well.  Place in a covered baking dish. 

3 – Place the salmon atop the crabmeat dressing.  Pour clam juice on top, then drench in lemon juice.  Season with salt and pepper.  Lightly dust with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Do not overcook.

5 – Serve the salmon and crabmeat dressing hot, atop mushroom couscous.

–salmon and crabmeat dressing adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

SALMON SPRINKLED WITH CHIVES & COOKED WITH SWEET SLICED ONIONS IN APPLE JUICE SAUCE

For 4:

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

–chives (bottled, 1 tablespoon)

–onion (1, medium, sweet, sliced)

–apple juice (bottled)

–salt and pepper

–olive oil

1 – Slice and place the sweet onion in the bottom of a slow cooker.  Place the salmon on top.  Pour apple juice into the cooker just until the salmon begins to float.  Season with salt, pepper, chives, and olive oil.

2 – Cook on high for 1 and one-half hours. 

3 – To serve, remove from cooker, and slice the salmon.  Serve the salmon with some apple juice and the onions.

–salmon adapted from Emma Christensen’s “Kitchn” web site.

GARLIC – DILL SALMON TOPPED WITH LEMON SLICES IN CLAM JUICE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–dill (bottled, 1 tablespoon)

–lemon (fresh, sliced with a very sharp knife)

–lemon juice (bottled, 3 squirts)

–clam juice sauce (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and minced garlic (the garlic spread on top).  Add a few drops of olive oil.  Place sliced lemon on top.

2 – Microwave the salmon for 7 minutes.  Salmon is best not overcooked.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes, by Cristi Davis (kindle e-book).

SALMON WITH ONION & MINCED GARLIC IN LEMON – TERIYAKI – BROTH SAUCE ATOP BASMATI RICE

For 4:

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

–onion (one-half, medium, sliced)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–teriyaki sauce (one-eighth cup, bottled)

–chicken broth (one-eighth cup, boxed)

–basmati rice

–pepper

–olive oil

1 – Place the onion and minced garlic in a covered baking dish.  Stir.  Add the chicken broth and teriyaki sauce.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon the sauce on top. 

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot atop basmati rice (for the rice, follow directions for microwaving on the package; brands vary).

–salmon inspired by C. Mabry, chef.

A Simple Dinner:  HONEY – DIJON SALMON TOPPED WITH GREEN ONIONS

For 4:

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

–honey (2 tablespoons, bottled)

–Dijon mustard (bottled, 2 tablespoons)

–mayonnaise (in a jar, 2 tablespoons)

–salt and pepper

–green onions (2 stalks, chopped)

–clam juice (bottled, one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Microwave on high for 6 minutes.

2 – Place the Dijon and honey in a small mixing bowl.  Stir well.  Add the mayonnaise, and stir vigorously until smooth.  After six minutes of cooking the salmon, pour the sauce atop the salmon.  Sprinkle chopped onions on top.  Return the salmon to the microwave for 1 minute more.  (Brief heating of the mayonnaise-based sauce will keep the mayonnaise from disintegrating.)

3 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

SALMON WITH FRESH TOMATO – GREEN ONIONS – LEMON IN WHITE WINE SAUCE

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

–tomato (fresh, 1, medium, chopped)

–green onions (2 stalks, chopped)

–lemon juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Season with salt and pepper.  Place chopped tomato and chopped green onions on top of the salmon.  Finish with a few drops of olive oil.

2 – Serve the salmon with vegetables hot.

–salmon adapted from Pierre Franey, chef, NYT Cooking web site.

A Simple Dinner:  SALMON SEASONED WITH LEMON & TOPPED WITH BASIL – TOMATO SLICES – PARMESAN IN CLAM JUICE SAUCE

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

–basil (1 teaspoon, bottled, dried)

–tomatoes (2, medium, sliced)

–Parmesan cheese (if shredded, one-eighth cup; if ground, 3 tablespoons)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

–clam juice (one-quarter cup, bottled)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and basil.  Place sliced tomatoes on top.  Season the tomatoes with salt and pepper.  Finish with Parmesan cheese and a few drops of olive oil.

2 – Serve the salmon hot.

–salmon adapted from Savory Salmon Recipes (kindle cookbook).

PARSLEYED SALMON & SHRIMP WITH LEMON – THYME – CAYENNE IN CLAM JUICE SAUCE

–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

–olive oil

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.

A Simple Dinner:  SALMON SPRINKLED WITH ONION BITS & IN MAPLE SYRUP – TERIYAKI MARINADE SAUCE

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

–onion bits (bottled, 1 to 2 tablespoons)

–maple syrup (one-eighth cup, bottled)

–teriyaki marinade sauce (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Stir together the maple syrup and teriyaki marinade, and the pour over the salmon.  Season with salmon with salt, pepper, onion bits, and olive oil.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

–salmon inspired by Genius Kitchen web site.

GARLIC – LEMON SALMON WITH PARSLEY & GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–lemon juice (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Sprinkle parsley and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes.  Do not overcook; salmon should be flaky.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

SALMON WITH DILL AND LEMON IN CLAM JUICE & ACCOMPANIED BY PESTO SAUCE OF PARSLEY – PEANUTS – ORANGE ZEST – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

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

–dill (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

–lemon juice (2 or 3 squirts, bottled)

Pesto sauce:

–peanuts (dry roasted, unsalted, one-quarter cup)

–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)

–orange zest (bottled, one-half teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–salt (one-quarter teaspoon)

–water (one-quarter cup)

–extra virgin olive oil (2 or 3 drops)

1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth.  Pesto sauce should be room temperature.

2 – Place salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.

–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.

COMFORT SALMON – SLICED ONION – BABY DUTCH POTATOES TOPPED WITH CHIVES & DILL IN A MILK SAUCE

Variation:  Chop one-half fresh tomato, and place atop the salmon before cooking.  Season with salt, pepper, chives, dill, and olive oil.

For 4:

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

–onion (one-half, sliced)

–baby Dutch potatoes (5 or 6, cut into bite-sized pieces)

–chives (1 teaspoon, bottled)

–dill (bottled, 1 teaspoon)

–milk (dairy or almond, not soy because it doesn’t microwave well, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in the milk.  Season with salt, pepper, chives, dill, and olive oil.  Microwave on high for 5 minutes.  Then add sliced onion, stir, and microwave for 5 minutes more.

2 – Place the salmon amid the potatoes and onion.  Season with salt, pepper, chives, dill, and olive oil.  Smooth some of the sauce on top of the salmon.  Microwave on high for 7 and one-half minutes.  Test the center to be sure that the salmon is flaky and only a little rare.

3 – Serve the salmon with potatoes and onion, and sauce. 

–recipe original.

PEANUT BUTTER & JELLY SALMON WITH PEANUT BUTTER – BLUEBERRY PRESERVES – PEANUTS – BLUEBERRIES – BALSAMIC VINEGAR

Note: This is good, though it may not sound it.  Also a good way to get your little ones to eat their healthy salmon.

For 4:

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

–peanut butter (creamy, 2 tablespoons)

–blueberry preserves (in a jar, 3 tablespoons)

–peanuts (1 handful)

–blueberries (1 handful)

–balsamic vinegar (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the peanut butter, blueberry preserves, and balsamic vinegar in a small mixing bowl.  Stir very well. 

2 – Place the salmon in a covered baking dish.  Drench with balsamic vinegar.  Season with salt and pepper.  Then spoon the peanut – blueberry sauce directly over the salmon.  Add peanuts and blueberries on top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce.

–recipe original.

A Simple Dinner:  HONEY SALMON DRENCHED IN BALSAMIC VINEGAR & TOPPED WITH MINCED GARLIC

For 4:

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

–honey (bottled, 2-3 tablespoons)

–balsamic vinegar (bottled, 3 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Drench in balsamic vinegar.  Place minced garlic on top.  Season with salt, pepper, and olive.  Finish with honey.

2 – Microwave the salmon for 7 minutes.  (Salmon is best if it flakes while being a little undercooked.)

–recipe original.

SESAME SALMON WITH LIME – HONEY – BANANA PEPPERS – MINCED GARLIC – GREEN ONIONS IN TERIYAKI MARINADE SAUCE

For 4:

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

–sesame seeds (1 tablespoon)

–lime juice (3 tablespoons)

–honey (2 tablespoons)

–banana peppers (2 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour teriyaki marinade in dish.  Drench the salmon with lime juice.   Season with pepper.  Spread the minced garlic on the salmon.  Then top the salmon with honey, banana peppers, and green onions.  Finish with a few drops of olive oil and sesame seeds.  Microwave the salmon for 7 minutes on high.

2 – Serve the salmon hot, atop rice (follow directions for microwaving on the package; brands differ).

–salmon adapted from bon appetit web site.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

MINT SALMON WITH FRESH TOMATOES – VIDALIA ONION – MINCED GARLIC ATOP COUSCOUS

For 4:

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

–mint (1 tablespoon, dried)

–tomatoes (fresh, 2, medium, chopped)

–Vidalia onion (one-half, sliced)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–couscous (boxed, two-thirds cup)

1 – Place the chopped tomatoes, sliced onion, and minced garlic in a covered baking dish.  Season with salt, pepper, and olive oil (to taste).  Microwave on high for 5 minutes.

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

3 – Serve the salmon and sauce atop couscous (follow package directions for the couscous, brand differ).

–salmon original.

SALMON WITH THYME & MUSHROOMS IN CABERNET RED WINE SAUCE SEASONED WITH GARLIC & HERBS

For 4:

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

–thyme (one-fourth teaspoon, dried)

–mushrooms (baby bellas, 5 or 6, quartered)

–Cabernet red wine (one-fourth cup)

–garlic – herb breadcrumbs (4 tablespoons, boxed)

–salt and pepper

–olive oil

1 – Place the red win in a covered baking dish.  Sprinkle with garlic – herb breadcrumbs.  Stir well.  Place the mushrooms in the sauce.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the mushrooms and in the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce with mushrooms on top.

–salmon inspired by an Alaskan Seafood advertisement.

SALMON TOPPED WITH AVOCADO – DILL – CORIANDER IN APPLE CIDER SAUCE & SERVED WITH GREEN BEANS

For 4:

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

–avocado (fresh, half avocado, cut into large chunks, room temperature)

–dill (one-half teaspoon)

–coriander (one-half teaspoon)

–apple cider (one-quarter cup; or apple juice and balsamic vinegar, mixed

–green beans

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the apple cider over it.  Season with salt, pepper, dill, coriander, and olive oil.  Microwave on high for 7 minutes; salmon should flake when separated with a fork.

2 – Place the avocado on top of the salmon.  Serve green beans with the entrée.

–salmon and green beans adapted from the Real Simple prepared meals.

SALMON TOPPED WITH GREEN ONIONS & IN LEMON & CLAM JUICE SAUCE WITH HOMEMADE & CHILLED COCKTAIL DIPPING SAUCE OF CATSUP – HORSERADISH – SRIRIACA – LEMON JUICE – WORCESTERSHIRE

For 4:

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

–catsup (1 cup, bottled)

–horseradish sauce (4 tablespoons, bottled)

–sriracha sauce (chili sauce, bottled, 2 tablespoon)

–lemon juice (2 squirt, bottled)

–Worcestershire sauce (2 tablespoon, bottled)

–green onions (2 stalks, chopped)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with the clam juice.  Drench the salmon in lemon juice.  Season with salt and pepper.  Top with chopped green onions.  Finish with a few drops of olive oil.  Microwave on high for 7 and one-half minutes.

2 – In a small mixing bowl, first place the horseradish sauce.  Add a bit of catsup, and stir well.  Continue adding the catsup, stirring all the while.   Then add lemon juice, sriracha sauce, and Worcestershire sauce.  Stir well.  Refrigerator until time for dinner.

3 – Serve the salmon hot, with the dipping sauce on the side.

–cocktail sauce measurements original, with ingredients inspired by the food republic web site.

SALMON DRENCHED IN BALSAMIC – SPREAD WITH PEANUT BUTTER – TOPPED WITH  SESAME SEEDS – GINGER – DRY ROASTED PEANUTS

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

–balsamic vinegar (4 tablespoons, bottled)

–peanut butter (2 tablespoons)

–sesame seeds (one-third small can)

–ginger (one-half teaspoon, bottled, optional)

–peanuts (a dozen, dry roasted, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in balsamic vinegar.  Season with salt and pepper.  With 2 spoons, spread peanut butter over the top; be generous.  Sprinkle with ginger (optional) and sesame seeds.  Place peanuts on top.  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–recipe original.

SALMON SMOTHERED IN HONEY MUSTARD DRESSING WITH WHITE WINE & TOPPED WITH GREEN ONIONS & PARSLEY / EGGPLANT DIP WITH FINELY DICED FRESH TOMATO & BASIL – PARMESAN – GREEN ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL – RED WINE & SERVED ATOP WHEAT CRACKERS

Note:  Serve the eggplant dip as an appetizer.  Make ahead and chill.

For 4:

Eggplant dip–

–eggplant (small, about 6 inches long)

–tomato (small, chopped very fine)

–basil (chopped fine, 2 tablespoons fresh; or 1 teaspoon dried)

–Parmesan cheese (shredded, 2 heaping tablespoons)

–green onion (1 stalk, finely chopped)

–parsley (1 handful, finely chopped, fresh)

–extra virgin olive oil (1 tablespoon)

–red wine (3 tablespoons)

–wheat crackers (or your choice)

Salmon–

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

–honey mustard salad dressing (use a gourmet variety if possible; one-eighth cup)

–white wine (one-eighth cup)

–green onions (2 stalks, chopped)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

1 – For the eggplant dip, place all ingredients in a mixing bowl, and stir well.  Chill well before serving with wheat crackers.

2 – Place the salmon in a covered baking dish.  Pour the white wine over and around the salmon.  Season with salt and pepper.  Pour the honey mustard salad dressing on the salmon.  Sprinkle green onions and parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 and one-half minutes.  (The dressing and wine will co-mingle for a good-tasting sauce.)

4 – Serve the salmon hot, atop couscous, pasta, rice, or quinoa (see the search box on this blog for cooking directions).

–recipes original.

A Company Dinner for 2:  SALMON ATOP EGGPLANT & MARINARA SAUCE AND TOPPED WITH PUREED WALNUT – GARLIC SAUCE

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

–eggplant (4 slices one-half inch thick)

–marinara sauce (6 tablespoons)

–salt and pepper

–olive oil

walnut sauce:

–15 whole walnuts, toasted

–garlic (minced, 1 tablespoon)

–olive oil (3 tablespoons)

1 – Spread the marinara sauce on the bottom of a covered baking dish.  Place the eggplant slices on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the walnuts in a food processor.  Add garlic and olive oil.  Puree until smooth.

3 – Place the salmon atop the eggplant and marinara sauce.  Season the salmon with salt, pepper, and olive oil.  Spread the walnut sauce on top.  Microwave on high for 8 minutes.

4 – Serve the salmon hot, atop the eggplant and marinara sauce.

–eggplant/marinara sauce inspired by City Grocery restaurant, Oxford, Mississippi (John Currence, chef) with the current redfish entrée.

SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

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

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

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

4 – Serve the salmon and potatoes hot.

–recipe original.

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

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

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

OLIVE OIL – & GARLIC – SEASONED SALMON WITH OREGANO – CAYENNE – LEMON – PARSLEY

For 4:

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

–olive oil

–minced garlic (in a jar)

–oregano (if fresh, 2 tablespoons, chopped; if dried, 1 teaspoon)

–cayenne pepper (optional, one-fourth teaspoon, or to taste)

–lemon juice (bottled)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish with one-fourth cup water.  Drench in lemon juice.  Season with minced garlic (spread upon the salmon), oregano, cayenne pepper (optional), salt, pepper, and parsley (on top).  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–inspired by primavera kitchen; original recipe used butter as seasoning.

TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

SESAME SALMON WITH MAPLE SYRUP – PAPRIKA – CAYENNE – ONION IN MAPLE – CLAM JUICE SAUCE

For 4:

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

–maple syrup

–paprika

–cayenne pepper

–onion (one-half, medium, sliced)

–clam juice (bottled)

–sesame seeds

–salt and pepper

–olive oil

1 – Slice one-half medium onion.  Place in a covered baking dish with a very little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the onion.  Drench in maple syrup.  Season with paprika, cayenne pepper (more or less to taste), salt, pepper, sesame seeds, and a few drops of olive oil.

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

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

–salmon adapted from Antonietta’s blog, “Simply Pure, Simply Fresh.”

MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH PARSLEY & LEMON SLICES

Note:  My husband called this salmon recipe a “winner,” 5 out of 5 stars, one of my best salmon recipes.  You can tell he loved it!

For 4:

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

–mint (fresh if possible)

–peanuts (one-third cup, minced in a food processor)

–parsley (fresh, 1 handful, chopped)

–lemon (fresh)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water (for steaming).  Season with salt, pepper, and chopped mint. 

2 – In a food processor, pulse one-third cup of peanuts until finely minced.  Spread the minced peanuts atop the salmon.

3 – With a very sharp knife, slice a fresh lemon.  Place the slices atop the salmon.  Finish with 1 handful of chopped, fresh parsley, and a few drops of olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the salmon hot.

–salmon inspired by the New York Times cooking site.

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.