A One-Dish Dinner:  SALMON FILLET ATOP A BED OF ASPARAGUS SPEARS – BUTTON MUSHROOMS – SLICED POTATOES SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY IN A LEMON – WHITE WINE – BONE BROTH SAUCE

We liked everything about this recipe.  It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .

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

–asparagus spears (8, packaged)

–button mushrooms (one-half a 4-ounce jar, use liquid, too)

–sliced potatoes (one-half can, drained)

–rosemary (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the salmon atop the vegetables.  Season with lemon juice, salt, pepper, and extra virgin olive oil.  Spoon some sauce over the salmon.

3 – Microwave for 3 minutes on high.

4 – Serve the salmon and vegetables hot.

–recipe original.

SESAME – GARLIC SALMON FILLET SPRINKLED WITH HONEY & SESAME SEEDS AND SEASONED BY SESAME OIL IN LEMON – CLAM JUICE SAUCE

A subtle, mild flavor, which my husband appreciated. . .

For 2:

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

–honey (2 tablespoons, bottled)

–sesame seeds (2 tablespoons, bottled)

–sesame oil (to taste)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

1 – Place the salmon in a covered baking dish. Pour in the clam juice.  Drench the salmon in lemon juice.  Drizzle honey on top.  Add sesame oil, minced garlic, salt, and pepper.  Then cover in sesame seeds.

2 – Microwave on high for 3 minutes, 20 seconds.  Salmon is best if flaky and slightly undercooked.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaska Seafood web site.

A Simple Dinner:  SPICY SALMON FILLET GLAZED WITH BROWN SUGAR – SRIRACHA CHILI – LEMON – SOY SAUCE

The sweet and spicy glaze is quick and easy, and very tasty. . .

For 4:

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

–brown sugar (packaged, 3 tablespoons)

–sriracha chili sauce (3 ribbons of sauce on top of salmon)

–lemon juice (1 tablespoon, bottled)

–soy sauce (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Add soy sauce.  Spoon brown sugar on top.  Make 3 ribbons of sriracha chili down the length of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes and 20 seconds.  Salmon should be flaky but not red, slightly undercooked.

3 – Serve the salmon hot, atop pasta, quinoa, white or brown rice.

–salmon inspired by Wild Alaska Seafood web site.

GLAZED SALMON WITH HONEY – BROWN SUGAR – MINCED GARLIC – CHOPPED ONION SPRINKLED WITH SESAME SEEDS AND IN A SAUCE OF CLAM JUICE – LEMON – SESAME OIL – SOY

My husband gave this 5 stars out of 5. . .this recipe has all the ingredients that make for great salmon. . .

For 2:

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

–honey (2 tablespoons, bottled)

–brown sugar (packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped onion (one-quarter cup, frozen)

–sesame seeds (bottled, 1 tablespoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (3 tablespoons, bottled)

–sesame oil (or extra virgin olive oil, 3 tablespoons)

–parsley (1 tablespoon, dried)

–salt and pepper

1 – Place the clam juice, lemon juice, and soy sauce in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Season with salt and pepper.  Drizzle honey, drop brown sugar, and arrange minced garlic on top.  Sprinkle onion on top and over the sauce.  Season with sesame (or extra virgin olive) oil.  Finish with sesame seeds and parsley.

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

4 – Serve the salmon and sauce hot.

–recipe adapted from Wild Alaska Seafood, on the web.

ONE – DISH SALMON FILLET WITH GARLIC – SEASONED MEDLEY OF VEGETABLES—BROCCOLI FLORETS, YELLOW CORN, CHOPPED ONION, SLICED BLACK OLIVES IN BONE BROTH ATOP QUINOA – RICE PENNE PASTA

Enjoy your veggies with your seafood!

For 2:

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

–garlic powder (2 teaspoons)

–broccoli florets (frozen, 1 cup)

–yellow corn (one-half cup, frozen)

–chopped onion (frozen, one-quarter cup)

–sliced black olives (1 small can, drained)

–bone broth (one-quarter cup, chicken bone broth)

–quinoa – rice penne pasta (microwave, uncovered, on high in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the bone broth in a large, covered baking dish.  Microwave on high for 1 and one-half minutes.

2 – Place the salmon fillet in the center of the dish, and place broccoli around the sides.  Season the salmon with salt and pepper.  Sprinkle corn, onion, and black olives on the salmon and broccoli.  Season the whole with salt, pepper, garlic powder, and olive oil.

3 – Microwave on high for 7 minutes and 20 seconds.  When finished, test the salmon for doneness; it should be flaky but slightly undercooked.

4 – Serve the salmon and veggies hot, atop penne pasta.

–recipe original.

One-Dish Dinner:  SPICY SALMON FILLET ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED BY POWDERD GARLIC – CAYENNE – PARSLEY AND WITH SLICED BLACK OLIVES & BROCCOLI FLORETS IN A WHITE WINE SAUCE

Worthy of a small celebration. . .

For 2:

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

–garlic – herb breadcrumbs (one-quarter cup, boxed)

–powdered garlic (1 tablespoon, sprinkled; be generous)

–cayenne pepper (one-quarter teaspoon, bottled)

–parsley (1 tablespoon, dried)

–sliced black olives (1 small can, drained)

–broccoli florets (1 cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli florets around a large, covered baking dish.  Season with salt, pepper, and olive oil.  Add white wine.  Set aside.

2 – Place the salmon in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Then place the breaded salmon in the middle of the broccoli florets, center of baking dish.

3 – Season the salmon with cayenne and parsley.  Pour on the drained and sliced black olives.  Sprinkle powdered garlic over the entire dish, generously.  Finish with a few drops of olive oil.

4 – Microwave on high for 6 minutes.  Cooking takes longer because of the amount of food being cooked.  Salmon is best if slightly undercooked.

5 – Serve the salmon, black olives, and broccoli hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  HONEY – GLAZED SALMON FILLET TOPPED BY PECAN CHIPS AND IN A LEMON – CLAM JUICE SAUCE

If you like pecans and have them on hand, this recipe is an easy, tastes-gourmet, choice for the end of a busy day. . .

For 2:

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

–honey (2 tablespoons, drizzled, bottled)

–pecan chips (one-quarter cup, packaged)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour in the clam juice.  Then squirt lemon juice directly on the salmon.  Season with salt and pepper.  Place pecan chips on top.  Then drizzle honey to taste.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes.  Salmon is best if slightly undercooked; it should be flaky but not red.

3 – Serve the salmon hot.

–recipe original

INDIAN – SPICED SALMON FILLET GLAZED IN HONEY & SPRINKLED WITH CORIANDER – CUMIN – TURMERIC – CAYENNE – GINGER – PARSLEY IN WHITE WINE VINEGAR SAUCE

Honey is the secret ingredient that makes this recipe outstanding. . .

For 2:

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

–honey (2 tablespoons, bottled)

–coriander, cumin, turmeric, ginger (one-half teaspoon, bottled)

–parsley (bottled, 1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, bottled)

–white wine vinegar (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour the white wine vinegar over the salmon.  Sprinkle with coriander, cumin, turmeric, ginger, parsley, salt, pepper, and cayenne pepper.  Drizzle honey over the top.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes and 20 seconds.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe adapted from Real Simple magazine.

BAKED SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

–orange zest (orange peel, 1 tablespoon, bottled)

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.

SALMON FILLET TOPPED BY RIBBONS OF HONEY DIJON MUSTARD & PURE HONEY – CHIVES – CHOPPED ONION AND PLACED IN A SAUCE OF CLAM JUICE – LEMON – SOY SAUCE

Soy sauce (or teriyaki) gives the salmon a little extra “kick”. . .

For 2:

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

–honey Dijon mustard (bottled, 2 tablespoons)

–pure honey (bottled, 2 tablespoons)

–chives (bottled, dried, 1 tablespoon)

–chopped onion (one-quarter cup)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (bottled, 2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Pour in clam juice and soy sauce.  Drench the salmon in lemon juice.  Season the salmon with salt and pepper to taste.  Make ribbons of Dijon mustard (if you have a squeeze bottle) and honey atop the salmon.  Then place chopped onions and chives on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe original.