Soy sauce can be substituted to good effect. . .
–Pacific cod fillets (2, size of 2 decks of cards, one-half pound; or 1 large fillet)
–teriyaki marinade (one-third cup)
–ginger (2 teaspoons)
–garlic powder (one-quarter teaspoon)
–onion powder (one teaspoon)
–chives (one teaspoon)
–sesame seeds (1 tablespoon)
–sesame seed oil (to taste)
–salt and pepper
1 – Place the cod in a covered baking dish. Pour teriyaki marinade on top. Season with ginger, garlic powder, onion power, chives, sesame seed oil, and salt and pepper. Then sprinkle sesame seeds on top.
2 – Microwave on high for 6 minutes (8 minutes if cod is thick).
3 – Serve the cod hot, atop rice if desired.
This Asian dish is tangy and delectable, quick to prepare and tastes like a million dollars. . .
–wild salmon (size of 4 decks of cards, 1 pound)
–lemon (fresh, sliced)
–clam juice (1 tablespoon)
–hoisin sauce (1 tablespoon)
–ginger (dried, bottled, 1 teaspoon)
–teriyaki sauce (2 tablespoons)
–sesame oil (bottled)
–sesame seeds (2 tablespoons, toasted, bottled)
1 – Place clam juice, hoisin sauce, ginger, sesame oil, and teriyaki sauce in a small mixing bowl. Stir well.
2 – Place salmon in a covered baking dish. Add sauce. Sprinkle sesame seeds and ginger atop the salmon. Finish with a few more drops of sesame oil. With a very sharp knife, slice a chilled lemon. Place atop the salmon.
3 – Microwave on high for 6 minutes. Salmon is best if a little undercooked. Should be flaky.
4 – Serve the salmon with sauce hot, atop jasmine rice (follow package instructions for microwaving; brands differ)
–salmon recipe inspired by Les Ilagan’s Salmon Recipe Book: Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).
–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)
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.
–green onion (1, chopped)
–sesame seeds, ginger, garlic powder (bottled)
–sherry (cooking sherry is fine)
1 – Place the tuna steak in a covered baking dish with a little sherry and a little soy sauce. Season with sesame seeds, ginger, garlic powder, 1 tablespoon of honey, pepper, and olive oil. Top with 1 chopped green onion. Microwave on high for 3 minutes (do not overcook).
2 – Serve the tuna steak hot, atop white rice. I also served asparagus with mushrooms and zipper peas (recipes, see the search box on this blog
–tuna steak adapted from allrecipes.com web site.
–cod (size of 3 decks of cards, one-half pound)
–onion (one-half, medium, sliced)
–lemon pepper (bottled)
1 – Slice a half, medium, onion and place in a covered baking dish with a little white wine and a little soy sauce. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, nestle the cod amid the onion. Season with ginger, garlic powder, lemon pepper, balsamic vinegar, salt, pepper, and olive oil. Place a few teaspoons of brown sugar on top of the cod. Microwave on high for 6 and one-half minutes.
2 – Serve the cod hot. I also served a salad, lentil bean soup, and zucchini topped with cornbread crumbs and Parmesan (recipes, see search box).
–cod adapted from food.com web site.