SPICY STEAMED TURKISH – STYLE WILD PINK SALMON FILLET WITH ROASTED RED BELL PEPPER – CAYENNE – CUMIN – PAPRIKA – MINCED GARLIC – LEMON JUICE – CLAM JUICE

My husband pronounced this “interesting,” which is what he says for unusual flavors that he likes.  Vary the hot spice to suit your own fancy. . .

For 2:

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

–roasted red bell pepper (3 tablespoons, drained, from a jar, ready-prepared)

–cayenne pepper (to taste; I used one-quarter teaspoon)

–cumin (one-half teaspoon)

–paprika (one-half teaspoon)

–minced garlic (1 tablespoon)

–lemon juice (2 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 the salmon with cayenne, cumin, paprika, minced garlic, salt, pepper.  Place the red bell pepper on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the Turkish salmon hot.

–recipe adapted to the microwave by a friend in Minneapolis; tweaked by C. Mabry.

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Heart – Healthy Choice:  SALMON FILLET WITH HERBS DE PROVENCE – CHOPPED FRESH PARSLEY – LEMON CIRCLES IN WHITE WINE

Salmon is one of the best options for omega – 3 fatty acids, concluded by much research to be a primary way to keep the heart healthy. . . .though not a part of the traditional Mediterranean diet, salmon fits in well with the heart-healthy aspects of the Mediterranean way of life. . .

For 2:

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

–herbs de provence (1 teaspoon; composed of dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)

–chopped parsley (fresh parsley, 1 handful; chopped)

–lemon circles (one-half fresh lemon; sliced carefully with a very sharp knife and a chilled lemon)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish.  Pour in the white wine.  Sprinkle herbs de provence, salt, and pepper on top of the salmon.  Add lemon circles and parsley.  Finish with a few drops of extra virgin olive oil.

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

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

SALMON FILLET CREOLE WITH PAPRIKA – DICED ROMA TOMATO – ROASTED RED BELL PEPPER SLICES – SWEET ONION CHUNKS – CELERY SALT – MINCED GARLIC – BAY LEAVES

The original recipe from New Orleans’ Brennan’s Restaurant features shrimp, but I find that salmon and diced tomatoes work well together, and the various spices meld satisfactorily. . .for added spice, try cayenne pepper, just a sprinkling. . .

For 2:

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

–paprika (one-half teaspoon)

–diced Roma tomato (1)

–roasted red bell pepper slices (ready-prepared, 2 to 3 tablespoons)

–sweet onion chunks (one-quarter large onion; cut in large pieces)

–celery salt (one teaspoon)

–minced garlic (1 tablespoon)

–bay leaves (dried; 2)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, red bell pepper, onion, minced garlic in a large, covered baking dish.  Sprinkle with paprika, garlic, salt, pepper, extra virgin olive oil, and include bay leaves.  Fold all ingredients.  Microwave on high for 5 minutes.

2 – Place the salmon in the center of the sauce.  Season with salt, pepper, paprika, and olive oil.  Spoon some of the sauce on top.  Microwave on high for 3 minutes.

3 – Serve the salmon and sauce hot.

–recipe adapted from New Orleans’ Brennan’s Restaurant Cookbook.

WILD PINK SALMON FILLET WITH MINT – LEMON CIRCLES – CHOPPED PARSLEY – MINCED GARLIC – CLAM JUICE

Note: My long absence from posting is because my computer was hacked, but I am set up now with a new computer. Some of you have continued to access my cooking blog, and I appreciate this. – Celia

I have discovered good pink salmon from the ocean, and the taste is superb, with these few seasonings bringing out a real taste treat. . .

For 2:

–wild pink salmon fillet (size of 2 decks of cards)

–mint (dried; 1 teaspoon)

–lemon circles (one-half fresh lemon, sliced)

–chopped parsley (fresh; 1 handful, chopped)

–minced garlic (1 tablespoon)

–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 with the clam juice.  Season with salt and pepper.  Sprinkle the salmon with mint and minced garlic.  With a very sharp knife, slice one-half chilled lemon, and place two slices atop the salmon.  Finish with chopped parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

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

SALMON FILLET OREGANO – PARSLEY – ROSEMARY IN SAUCE OF CHOPPED ROMA TOMATO – SLICED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC – CAPERS – WHITE WINE

Originally intended for white fish, specifically bass, we find that Edward Giobbi’s good Italian ingredients work well with salmon, too, though the traditional Mediterranean diet did not includes salmon. . . .

For 2:

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

–oregano, parsley, rosemary (1 teaspoon each, with each divided)

–chopped Roma tomato (1)

–sliced red onion (medium size, one-quarter of onion)

–sliced white mushrooms (fresh, 3)

–minced garlic (1 tablespoon)

–capers (2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Prepare the sauce and microwave it first:  tomato onion, mushrooms, garlic, caper, white wine, salt, pepper, extra virgin olive oil, oregano, parsley, and rosemary.  Gently fold all ingredients.  Microwave for 6 minutes on high.

2 – Place the salmon in the sauce.  Season with salt, pepper, oregano, parsley, and rosemary.  Add a few drops of extra virgin olive oil.  Spoon sauce over the salmon.

3 – Microwave on high for 4 minutes.

4 – Serve the salmon and sauce hot, atop pasta if desired.

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

SALMON FILLET ROSEMARY SEASONED WITH MINCED GARLIC – PARSLEY – CAYENNE – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL

I think Chef Edward Giobbi uses rosemary in his recipes more than any other herb, and I find that my recipe for salmon can make use of his other choice ingredients as well. . .

For 2:

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

–rosemary (dried; 1 teaspoon)

–minced garlic (from a jar; 1 tablespoon)

–parsley (fresh; 1 handful; chopped fine)

–cayenne pepper (one-quarter teaspoon; or to taste)

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–extra virgin olive oil (to taste)

–salt and pepper (to taste)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Season with salt, pepper, minced garlic (carefully spread out over the salmon), and cayenne pepper.  Sprinkle with parsley.  Finish with a few drops of extra virgin olive oil.

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

3 – Serve the salmon hot.

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

SALMON FILLET WITH CAPERS – PARSLEY – MINCED GARLIC – LEMON CIRCLES – CAYENNE IN WHITE WINE

A recipe that is often used with white fish, it works equally well with salmon. . .We enjoyed it tremendously, will serve again. . .

For 2:

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

–capers (3 tablespoons, drained; or to taste)

–parsley (fresh, 1 handful, chopped)

–minced garlic (in a jar, 1 tablespoon)

–lemon circles (1 fresh chilled lemon, cut through horizontally three times with a very sharp knife)

–white wine (one-quarter cup)

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

–extra virgin olive oil to taste

–salt and pepper to taste

1 – Place salmon fillet in the bottom of a covered baking dish.  Pour in the white wine.  Season with salt, pepper, and garlic (smooth minced garlic all over the top, generously).  Place capers on top.  Add a few drops of extra virgin olive oil.  Place lemon circles on salmon.  Sprinkle parsley, and then finish with cayenne pepper.

2 – Microwave on high for 4 minutes (longer than usual because the cold lemon will slow cooking time).

3 – Serve the salmon hot.

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

CINNAMON SALMON FILLET SPRINKLED WITH CINNAMON – HONEY – HONEY MUSTARD IN LEMON – CLAM JUICE SAUCE

Cinnamon is a spice rarely used except in international cuisine, but here it is the secret ingredient that gives zing to the dish. . .

For 2:

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

–cinnamon (ground; 1 tablespoon)

–honey (3 tablespoons)

–honey mustard (3 tablespoons)

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Season with salt, pepper, and cinnamon.  Place ribbons of honey, and honey mustard, atop the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon will be flaky but not red.

3 – Serve the salmon hot.  If desired, pair with sweet potatoes seasoned with cinnamon.

–recipe by C. Mabry

PARSLEYED SALMON FILLET WITH DICED ROMA TOMATO – CHOPPED GREEN ONIONS – BASIL IN LEMON – WHITE WINE SAUCE

Tomato is not usually considered for salmon, but it really does work, especially with basil. . .

For 2:

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

–diced Roma tomato (1; fresh)

–chopped green onions (2; fresh; chopped fine)

–basil (dried; 1 tablespoon; be generous)

–lemon juice (3 squirts)

–white wine (one-third 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 white wine.  Season the salmon with salt and pepper to taste.

2 – Place diced Roma tomato, chopped green onions, and basil atop the salmon.  Add a few sprigs of fresh parsley.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes (the veggies on top create the need for a longer time than usual).  Salmon is best if slightly undercooked, flaky but not red.

4 – Serve the salmon hot.

–recipe by C. Mabry.

STEAMED & PARSLEYED SALMON FILLET IN SAUCE WITH TUSCAN SEASONING – BASIL PESTO – DICED TOMATO – FINELY CHOPPED GREEN ONION – AGED BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL

Stir all sauce ingredients together in a small mixing bowl and then pour over the salmon. . .so easy, and so, so tasty.

For 2:

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

–Tuscan seasoning (bottled, 1 tablespoon; or smaller amounts of oregano, basil, thyme, and rosemary)

–basil pesto (2 heaping tablespoons)

–diced tomato (one-quarter cup; fresh or canned)

–finely chopped green onions (2)

–aged balsamic vinegar (2 tablespoons)

–extra virgin olive oil to taste

–salt and pepper to taste

–parsley (fresh; 1 handful, chopped)

1 – Place all ingredients except salmon and parsley in a small mixing bowl.  Stir vigorously.

2 – Place the salmon in a covered baking dish.  Pour the sauce directly on top.  Finish with a sprinkle of parsley and a few drops of extra virgin olive oil.

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

4 – Serve salmon and sauce hot.

–recipe by C. Mabry