STUFFED SALMON WITH SPINACH AND MUSHROOMS / ROSEMARY POTATOES / OVEN FRIED SCALLOP SQUASH / FRESH BASIL TOMATOES

–salmon (the size of 3 decks of cards)

–spinach (fresh)

–mushrooms (fresh, I use baby bellas)

–lemon pepper seasoning

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–potatoes (2 medium)

–rosemary (fresh if possible)

–scallop squash (2 large)

–Italian breadcrumbs (boxed)

–tomato (1 fresh)

–basil (fresh if possible)

 

1 – Scrub potatoes carefully and rinse.  Place in uncovered baking dish.  Chop into 1-inch pieces.  Season with salt, pepper, rosemary, and olive oil.  Add 2 inches of water to the baking dish.  Cook (uncovered) for 15 minutes in the microwave on high.

2 – Using a sharp knife, very carefully cut midway through the salmon.  Insert sliced mushrooms to cover and a few leaves of spinach.  Close salmon and secure with toothpicks.  Season with salt, pepper, lemon pepper, and olive oil.  Sprinkle a little bit of plain breadcrumbs on top.  Finish with a drop of olive oil.  Set aside.

3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water).  Slice into 3 serving pieces.  Place squash in a plastic bag with a generous amount of olive oil.  Season with salt and pepper.  Place one-third cup Italian breadcrumbs in the plastic bag and shake well.  Cook on high for 5 minutes in the microwave.

4 – Slice tomato.  Season with salt, pepper, basil, and olive oil.  Place on serving dish.

5 – Cook salmon for 5 minutes in the microwave on high.

6 – Serve all food hot except for the tomato.

–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.

SPICY SALMON WITH AVOCADO SALSA / TOMATO CASSEROLE

–salmon (the size of 3 decks of cards)

–paprika

–cumin

–onion bits (bottled)

–cayenne pepper

–salt and pepper

–olive oil

–avocado

–onion

–cilantro (fresh if possible)

–tomatoes (2, medium)

–white bread (2 slices)

 

1 – Slice tomatoes into big chunks and add to wide-mouthed, covered baking dish.  Break up the white bread into 1-inch pieces and add to the tomatoes.  Add a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Let sit at least 15 minutes to cool down.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, a little cumin, paprika, onion bits, cayenne pepper, and olive oil.  Add a little water to the dish.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test the center; if not done, then return to the microwave for 1 minute more.

3 – Chop avocado in fine pieces.  Also chop one-half onion in fine pieces.  Add to mixing bowl.  Season with cilantro (to taste), salt and pepper.  Stir well, mashing somewhat the avocado.

4 – Serve the avocado salsa on top of the salmon, with the tomato casserole as a side.

–salmon and salsa adapted from the “cookie rookie” blog; tomato casserole adapted from Mattie Hopkins (Ayden, North Carolina, and Takoma Park, Maryland).

SALAD WITH SALMON, SALAD GREENS, AND QUINOA

Note:  Prepare early for a cold salad.  Mix all together just before serving.

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–sugar

–onion

–salad greens (pre-packaged)

–red wine (cooking wine is fine)

–quinoa

–chicken broth (non-fat, low sodium)

 

1 – Place one-half cup of quinoa, with 1 cup of chicken broth, in a large, wide-mouthed covered baking dish.  Add one tablespoon of olive oil.  Cook for 12 minutes in the microwave on high.  Check midway to be sure that chicken broth is not foaming up in a too-small dish.  Refrigerate when finished.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, olive oil, and a tablespoon of sugar.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test center to be sure that it is done.  If not, replace in microwave for 1 minute.  Refrigerate when finished.

3 – When ready to serve dinner, place 2 handfuls of salad greens in a mixing bowl.  Cut if pieces are large.  Chop one-half onion and mix with the salad greens.  Season with olive oil, salt, pepper, and 2 tablespoons of red wine.  Break apart the previously prepared salmon into chunks.  Discard the skin.  Add the previously prepared quinoa.  Fold all gently together.

4 – Serve the salad cold.

–adapted from Candice Kumai (CK), from the web.

SHERRY – TERIYAKI SALMON WITH RICE NOODLES / GREEN BEANS

–salmon (the size of 3 decks of cards)

–sherry (cooking sherry is fine)

–teriyaki sauce

–onion

–ginger

–garlic powder

–salt and pepper

–olive oil

–rice noodles

–green beans (frozen)

 

1 – Chop an onion and place in bottom of a covered baking dish.  Cover with 1 inch of sherry.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place 2 fistfuls of rice noodles in a long, uncovered baking dish.  Cover with 1 inch of water.  Season with salt.  Cook on high in the microwave, uncovered, for 5 minutes; then cook on 50 percent power for 10 minutes.  When finished, cover to preserve warmth.

3 – Place salmon on top of the onion in the baking dish.  Season with salt, pepper, garlic powder, ginger, and olive oil.  Sprinkle teriyaki sauce over the top.  Spoon a little of the sauce over the salmon.  Set aside.

4 – Place green beans in a covered baking dish.  Season with salt, pepper, olive oil, and pour in 1 inch of water.  Cook for 5 minutes on high in the microwave.

5 – Cook the salmon for 4 and one-half minutes in the microwave on high.  When finished, test the center for doneness.  If not completely cooked, return to the microwave for 1 minute more.

6 – Serve the meal hot, with the salmon on top of the noodles, and the green beans on the side.

–adapted from Real Simple Meals Made Easy.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

A Simple Dinner:  BASIL SALMON WITH LEMON AND GARLIC / TOMATO-BASIL SALAD

–salmon – (the size of 3 decks of cards)

–basil and parsley (fresh if possible)

–lemon juice

–garlic powder

–salt and pepper

–olive oil

–tomato (1 large, fresh, vine-ripened if possible)

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, basil, parsley, garlic, and olive oil.  Add a little water to the dish.   Cook for 4 and one-half minutes in microwave on high.  Test center to be sure the salmon is done.  If not, return to the microwave for 1 more minute.

2 – Chop tomato in bite-sized pieces.  Season with salt, pepper, basil, and olive oil.  Stir well.

3 – Serve the salmon hot and the salad cold.

–salmon adapted from allrecipes.com and salad from Pensione Bencista, Fiesole, Italy.

SALMON MIXED SALAD

Note:  The recipe calls for smoked salmon, but the regular did nicely.

 

–salmon (the size of 3 decks of cards)

–mixed salad greens

–avocado

–tomato (medium)

–onion (medium)

–feta cheese

–strawberries (4 or 5)

–mushrooms (2 or 3; I use baby bellas)

–lemon juice

–olive oil

–salt and pepper

–croutons

 

1 – Cook salmon in covered baking dish for 4 and one-half minutes in microwave on high.  When finished, test center to be sure that it is done.  If not, replace in oven for 1 minute.  Set aside.

2 – Using mixing bowl, add 2 handfuls of salad greens.  Chop one-half avocado, tomato, mushrooms, one-half onion, strawberries, and add one-half small container of feta cheese.  Season with salt, pepper, olive oil, and lemon juice.  Stir gently.

3 – Break salmon into large chunks and fold gently into the salad.  Top with croutons.

4 – Serve warm or cold.

–adapted from Pat’s Amazing Salad.

A Simple Dinner:  SALMON WITH MAPLE SAUCE / ASPARAGUS / PASTA

Note:  Starting today, I’m going to indicate which meals are easy to prepare, with the notation, “simple dinner.”  As time passes, viewers of this blog can use the search box to enter “simple dinner” and bring up those meals that take 20 minutes or less to prepare—from start to finish.  Today’s dinner took a little less than 20 minutes to prepare.

 

–salmon (the size of 3 decks of cards)

–maple syrup

–butter or margarine (Activ margarine is heart-healthy)

–asparagus (frozen)

–penne pasta

–olive oil

–salt and pepper

 

1 – Pour 1 cup of pasta into baking dish (no cover).  Add water just to cover.  Season with olive oil and 1 teaspoon of salt.  Cook in microwave on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, cover with lid to preserve warmth.  (Do not drain yet.)

2 – Place salmon in bottom of baking dish with cover.  In separate small bowl, place 2 tablespoons of butter or margarine.  Cover bowl.  Cook butter or margarine for 20 seconds in microwave.  Then stir in one-fourth cup of the maple syrup until smooth.  Pour the maple sauce on top of the salmon.  Set aside.

3 – Place the asparagus in a baking dish with cover.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in microwave on high.

4 – Cook salmon for 4 and one-half minutes in microwave on high.  When finished, test the center to see if done.  If not, return to microwave for 1 minute more.

5 – Drain the pasta in a colander.  Season with more olive oil.

6 – Serve the salmon with sauce on top of the pasta, with the asparagus as a side.

–salmon recipe original.

LEMON SALMON WITH DILL / HERBED GREEN PEAS WITH ONION

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–lemon juice

–green peas (frozen)

–onion

–salt and pepper

–olive oil

–rosemary, basil, oregano, tarragon (fresh if possible)

 

1 – Place the salmon in the bottom of a covered baking with a very tiny amount of water.  Drench the salmon in lemon juice.  Season with dill, salt, pepper, and olive oil.  Set aside.

2 – Place green peas in bottom of covered baking dish.  Chop an onion, and place over the peas.  Season with salt, pepper, rosemary, basil, oregano, tarragon, and olive oil.  Cook for 5 minutes on high in microwave.

3 – Cook the salmon for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, return to the microwave for 1 minute more.

4 – Serve salmon and green peas hot.

–recipes original.

BASIL BARBECUED SALMON / GREEN BEAN-CORN-ONION SUCCOTASH

–salmon (the size of 3 decks of cards)

–basil (fresh if possible)

–barbecue sauce (bottled)

–green beans (frozen)

–corn (canned)

–onion

–olive oil

–salt and pepper

 

1 – Place salmon in covered baking dish.  Add a very small amount of water.  Salt and pepper. Cover with barbecue sauce (to your taste).  Add tiny snips of basil.  Season with olive oil.  Set aside

2 – Using large baking dish, place two cups of green beans in covered baking dish.  Add one-half can of whole kernel corn.  Chop one-half onion, and add to vegetables.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 6 minutes in microwave on high.

3 – Cook salmon for 4 and one-half minutes.  When cooking time has finished, test center to be sure that salmon is done.  If not, return to microwave for 1 minute.

4 – Serve hot.

–adapted from Real Simple.