A Simple Dinner:  Dilled Salmon Fillet with Maple Syrup – Brown Sugar – Lemon – Soy Sauce

A winner of a sauce. Cook some rice to enjoy the flavors even more. . .

For 2:

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

–dill (dried; 1 teaspoon)

–maple syrup (one-quarter cup)

–soy sauce ( lower sodium; one-quarter cup)

–lemon juice (3 squirts)

–brown sugar (3 heaping tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the maple syrup, soy sauce, lemon juice, olive oil to taste in a small mixing bowl. Stir well. Then place in a covered baking dish. Microwave on high for 5 minutes. (You want the sauce to be very hot.)

2 – Place the salmon in the salmon. Season with salt, pepper, and dill. Microwave on high for 3 minutes.

3 – Serve the salmon hot, atop rice.

–salmon inspired by Salmon 365 (a kindle e-book).

PACIFIC COD FILLET MARINATED IN LEMON JUICE – GINGER – SOY SAUCE – MINCED GARLIC – CHICKEN BROTH AND THEN TOPPED BY ROASTED PEANUTS – CHOPPED RED ONION – SLICED RED BELL PEPPERS AND COOKED IN THE MARINADE

Try to allow time to marinate a couple of hours. . .

For 2:

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

Marinade and sauce:

–lemon juice (3 squirts)

–ginger (ground, 1 teaspoon)

–soy sauce (one-eighth cup)

–minced garlic (1 tablespoon)

–chicken broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in the marinade and leave for a couple of hours at room temperature.

–chopped red onion (large, 2 slices, chopped)

–roasted red bell peppers (bottled, 3 tablespoons)

–dry roasted salted peanuts (one-quarter cup)

2 – Place the onion, peppers, and peanuts on top.

3 – Microwave on high for 7 minutes and 30 seconds. (Microwave 1 minute longer if cod is thick.)

4 – Serve the cod dinner hot.

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


BOURBON SALMON FILLET TOPPED BY CRUSHED PEANUTS AND IN A SAUCE OF BROWN SUGAR – SOY – GARLIC – ONION – LEMON – CLAM JUICE

This restaurant entrée has a light and mild flavor, and it is not expensive to prepare—only 1 tablespoon of bourbon. . .

For 2:

–salmon fillet

–crushed peanuts (one-quarter cup whole peanuts, crushed gently with the back of an ice cream spoon)

–brown sugar (2 tablespoons)

–soy sauce (3 tablespoons)

–bourbon (1 tablespoon)

–garlic (minced, 1 tablespoon)

–onion bits (2 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the brown sugar, soy sauce, bourbon, garlic, onion bits, salt and pepper, and extra virgin olive oil in a small mixing bowl.  Stir briskly.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Then pour the sauce prepared in #1 atop the salmon.

3 – Place the peanuts in a plastic bag.  Gently pound against the kitchen counter with the back of an ice cream spoon.  Be especially gentle if your counter is granite!

4 – Place the partially crushed peanuts atop the salmon.

5 – Microwave on high for 3 minutes.

6 – Serve the salmon hot. –salmon inspired by 365 Salmon, by Mila Mason (a kindle e-book).

GLAZED SALMON FILLET GINGER WITH ASIAN SAUCE OF HOISIN – SOY – CLAM – LEMON

Simple to do, quick, a good choice for taste if you like Asian cuisine. . .

For 2:

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

–hoisin sauce (1 tablespoon)

–soy sauce (2 tablespoons)

–clam juice (1 tablespoon)

–lemon juice (1 tablespoon)

–ginger (ground, 1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the room-temperature salmon in a covered baking dish.  Season with salt, pepper, and ginger.

2 – Place hoisin, soy, clam, lemon, and olive oil (to taste) in a small mixing bowl.  Stir well.  Then pour over the salmon.

3 – Microwave on high for 3 minutes for best results.

4 – Serve the glazed salmon hot.

–recipe inspired by Les Ilagan’s Salmon Recipe Book: Delightful Salmon Recipes Made Easy for Beginners.

BAKED COD GINGER WITH CHOPPED ONION & CHIVES SUBMERGED IN SOY SAUCE – ORANGE JUICE – LEMON JUICE – SRIRACHA – SESAME SEED OIL ATOP JASMINE RICE

I had never tried soy sauce and orange juice together, but it made for a taste treat. . .highest recommendation. . .

For 2:

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

–ginger (1 teaspoon)

–chopped onion (one-quarter cup)

–chives (1 teaspoon)

–soy sauce (one-third cup)

–orange juice (one-half cup)

–lemon juice (3 squirts)

–sriracha sauce (1 tablespoon)

–sesame seed oil (to taste)

–salt and pepper

–jasmine rice (1 cup dried rice; 1 and three-fourths cup water; microwave for 5 minutes on high; then 10 minutes on 50 percent power)

1 – Place the soy sauce, orange juice, lemon juice, sriracha sauce, salt and pepper, and sesame seed oil (to taste) in a covered baking dish.  Stir.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, ginger, and sesame seed oil.  Spoon some of the sauce over the cod.  Finish with chives and chopped onion atop the cod. 

3 – Microwave on high for 6 minutes.

4 – Serve the cod and sauce hot, atop the jasmine rice.

–recipe adapted from a web site no longer available.

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.

CANTONESE COD SPRINKLED BY TOASTED SESAME SEEDS AND WITH CHOPPED ONION – GINGER – CILANTRO IN WHITE WINE – SESAME OIL – SOY SAUCE

From Canton, China, an easy, tastes-gourmet recipe for a go-to choice. . .

For 4:

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

–toasted sesame seeds (2 tablespoons)

–chopped onion (one-quarter cup)

–ginger (bottled, 1 teaspoon)

–cilantro (Chinese parsley, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–sesame oil (to taste, a few drops)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

1 – Place the white wine, sesame oil, soy sauce in a covered baking dish.  Add onion, ginger, cilantro, and stir.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, ginger, and white wine.  Finish with a few drops of sesame oil.

3 – Microwave on high for 6 and one-half minutes (more if cod is a thick cut).

4 – Serve the cod with sauce, atop jasmine rice, brown rice, pasta, or quinoa if desired.

–cod adapted from a vintage Southern Living magazine.

CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

PARSLEYED CHICKEN L’ORANGE ROLLED IN GARLIC – HERB BREADCRUMBS – SPRINKLED WITH ORANGE ZEST & SESAME SEEDS AND PLACED IN A SAUCE OF ORANGE JUICE – SOY SAUCE – RED WINE – MINCED GARLIC – SUGAR – BROTH – EXTRA VIRGIN OLIVE OIL

A bit of trouble, but if you like orange flavor, you will like this. . . delicious. . . .

For 2:

–3 chicken tenders (room temperature)

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

–orange zest (1 tablespoon, bottled)

–orange juice (one-quarter cup)

–soy sauce (bottled, 1 tablespoon)

–sesame seeds (bottled, 1 tablespoon)

–parsley (dried, bottled, 1 tablespoon)

–red wine (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–extra virgin olive oil

–salt and pepper

–sugar (2 tablespoons)

–chicken broth (boxed, 3 tablespoons)

1 – Place orange juice, soy sauce, red wine, minced garlic, sugar, and chicken broth in a covered baking dish.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Then place the chicken in the sauce.

3 – Sprinkle with sesame seeds, orange zest, and parsley.  Finish with a drop or two of olive oil.

4 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–recipe inspired by Rasa Malaysia, from 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.