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.

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

SALMON WITH BERRY REDUCTION / THYME GREEN BEANS WITH PORTABELLA MUSHROOMS AND ONION

Note:  This meal may take 40 minutes of preparation time, but you won’t be working the whole time.

–salmon (the size of three decks of cards)

–blueberries (one-half cup fresh)

–red wine (one-fourth cup)

–sugar (2 teaspoons)

–onion (medium)

–green beans (frozen)

–portabella mushrooms (four button)

–thyme (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Prepare the berries first, due to lengthy preparation time.  Measure one-half cup of blueberries and add to a food processor.  Measure one-fourth cup of red wine to the processor as well.  Pulse well.  Chop one-half onion and add onion and sugar to the berry mixture.  Pour into a large, wide-mouthed baking dish without a cover.  Cook on high for 3 minutes in microwave.  Then cook on 50 percent power for 15 minutes.  When finished cooking, cover to preserve warmth.

2 – Place the salmon in a baking dish with cover.  Season with salt, pepper, and olive oil.  Set aside.

3 – Chop onion and portabella mushrooms, and place in baking dish with cover.  Season with salt, pepper, olive oil, garlic powder, and thyme.  Cook on high for 3 minutes.  Add green beans, seasoning with salt, pepper, olive oil, and thyme.  Cook for 5 minutes in microwave on high.

4 – Cook the salmon for 5 and one-half minutes.  Test the center to see if the salmon is done.  If not, return to microwave for 1 minute more.

5 – Serve salmon with the berry reduction on top, with the green beans as a side.

–adapted from Williams-Sonoma.

DEJON SALMON WITH LEMON BUTTER / ASPARAGUS / BROWN RICE

–salmon – size of three decks of cards

–dejon mustard

–lemon juice

–butter or margarine (Activ margarine has plant sterols which are said to reduce cholesterol)

–garlic powder

–salt and pepper

–olive oil

–fine breadcrumbs

–asparagus (frozen)

–brown rice

1 – Place about three generous tablespoons of butter or margarine in small microwaveable dish.  Cover.  Microwave on 50 percent power for 1 minute.  Add three tablespoons of lemon juice to the butter or margarine.  Stir.  Pour in bottom of baking dish large enough for the salmon.

2 – Place salmon on a cutting board or plate.  Sprinkle with salt, pepper, garlic powder.  Spread dejon mustard on the top of the salmon.  Dust with fine plain breadcrumbs.  Place the salmon on top of the margarine or butter in the baking dish.  Drizzle a small amount of olive oil on top.  Set aside.

3 – Measure two-thirds cup of brown rice in large, wide-mouthed baking dish with cover.  Add two-thirds cup of plain water.  Season with a teaspoon of salt.  Microwave for 3 minutes on high.  Then microwave for 4 minutes on 50 percent power.  (Do not use any oil.)

4 – Cook the asparagus for four minutes in the microwave.  Season with salt, pepper, and olive oil.

5 – Cook the salmon for five minutes.  After five minutes, test the center to be sure that salmon is done.  If not, microwave 1 minute longer.

6 – Serve the salmon and butter/margarine sauce over the rice, with the asparagus on the side.

–adapted from Carversville Inn (Carversville, Pennsylvania).

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.

DILLED SALMON & POTATOES / BROCCOLI

Note: This is my favorite dinner.

 

Salmon

2 potatoes (medium)

Dill (fresh if possible)

Salt and pepper

Olive oil

Broccoli (one stalk)

Tabasco or other hot sauce

 

1 – Place salmon (about the size of three decks of cards) in middle of covered baking dish. Put a small amount of water in the bottom. Sprinkle dill, salt, and pepper on top. Season with olive oil. Set aside.

2 – Wash the potatoes with soap and water, rinsing thoroughly. Scrub the potato skins vigorously. Cut potatoes so that each piece is about an inch in diameter. Add an inch of water to a microwaveable dish. Make two layers of potatoes in dish. Sprinkle dill, salt, and pepper over each layer. Season with olive oil. Cook uncovered in microwave for 10 minutes, checking toward the end to be sure that water has not boiled out, adding water if needed.

3 – Cut off broccoli stalk, leaving some stem and florets. Cut apart the florets. Season with salt and pepper, olive oil. Cook broccoli, covered, for 4 minutes. Serve broccoli with Tabasco or other hot sauce on table for seasoning.

4 – Cook salmon for four and one-half minutes. It is necessary with a thick piece of salmon to check for doneness when cooking is finished. Cut slit in middle of salmon. Replace in oven for 1 minute if fish is not yet done.

5 – Serve immediately.

    

–Salmon and potatoes adapted from Real Simple. Many broccoli recipes recommend hot sauce for serving.