Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

STEAMED SALMON FILLET SMOTHERED IN SWISS CHEESE – SEASONED WITH GARLIC POWDER AND DILL – SAUCED BY LEMON & CLAM JUICE

This would also work in the oven if you wrap the salmon in aluminum foil. . .

For 2:

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

–Swiss cheese slices (1 and one-half should cover the salmon nicely; room temperature)

–garlic powder (will spread the garlic evenly over the salmon; use 1 teaspoon)

–dill (dried; 2 teaspoons; I was generous)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle the salmon with salt, pepper, and garlic powder. Place slices of Swiss cheese on top, covering completely. Then sprinkle dill over the cheese. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (if salmon and cheese are room temperature; longer if either is from the refrigerator)

3 – Serve the salmon hot.

–recipe inspired by a friend of a friend, years ago.

CHILLED MOROCCAN SEAFOOD SALAD WITH CHOPPED IMITATION CRAB LEGS – GREEN PEAS – BUTTON MUSHROOMS – DICED TOMATOES – CHOPPED SWISS CHEESE IN A SAUCE OF CUMIN – PAPRIKA – TURMERIC – GINGER – CINNAMON – MAYO

Note:  You can now see pictures of the food when you go to the blog.

Swiss cheese is said to be the “perfect” food, the only truly healthy cheese. . .Moroccan spice in the sauce makes for an interesting taste treat. . .

For 4:

–imitation crab legs (8, 1 package, chopped)

–green peas (1 cup, cooked, with button mushrooms)

–diced tomatoes (one-third can, drained)

–chopped Swiss cheese (4 slices)

–cumin, paprika, turmeric, ginger, cinnamon (one-eighth teaspoon each spice)

–mayonnaise (2 tablespoons)

–salt and pepper

1 – Chop the crab legs into one-half-inch pieces.  Add to the mixing bowl the green peas with mushrooms and diced tomatoes.  Set aside.

2 – In a small mixing bowl, place mayonnaise and all the spices.  Stir well.  Then add to the crab legs and vegetables.  Fold all gently.

3 – Refrigerate for two hours before serving and then serve chilled.

–recipe original.

BAKED CHICKEN TENDERS POMADORA WRAPPED IN SWISS CHEESE & MINCED GARLIC AND WITH BUTTON MUSHROOMS – CHOPPED ONIONS – SLICED BANANA PEPPERS IN MARINARA SAUCE

Very Italian. . .

For 2:

–3 chicken tenderloins

–Swiss cheese (1 and one-half slices)

–minced garlic (1 tablespoon)

–button mushrooms (6 to 8)

–chopped onions (one-quarter cup)

–sliced banana peppers (2 tablespoons)

–marinara sauce (pasta sauce, ready-prepared, one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Spoon the marinara sauce in the center of a covered baking dish.  Place the chicken tenders on top.  Season with salt and pepper to taste.  Dot with minced garlic.  Place one-half slice of Swiss cheese on each of the 3 chicken tenders.  Then drop button mushrooms, chopped onion, and sliced banana peppers on top.  Finish with a drop or two of extra virgin olive oil.

2 – Microwave on high for 7 and one-half minutes (longer because food is all chilled).  When finished, test the center piece for doneness.  If not cooked return to the microwave for 1 – 2 minutes longer.

3 – Serve the chicken and sauce hot.

–recipe inspired by Carmelo’s Ristorante, St. Paul, Minnesota.

CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

–chicken broth (low sodium, non-fat, one-eighth cup)

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.

OPEN – FACED DILLED WILD SALMON SANDWICHES WITH AVOCADO – POACHED EGG – SWISS CHEESE TOPPED WITH HONEY MUSTARD SAUCE & CHOPPED GREEN ONIONS AND PLACED ON HALF A WHOLE WHEAT MUFFIN

This is just delicious. . .

For 2:

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

–dill (dried, 2 teaspoons, divided, bottled)

–avocado (1, sliced, divided)

–poached eggs (2)

–Swiss cheese (1 slice, divided)

–honey mustard sauce (I used honey mustard salad dressing)

–chopped green onions (fresh, 2)

–whole wheat muffin (divided)

1 – Place the salmon in a covered baking dish with one-quarter cup water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 2 minutes.  (Salmon tastes better if slightly undercooked.)

2 – Place each egg in a separate ramekin or small covered bowl.  Season with salt, pepper, and olive oil.  Microwave separately, each egg for 40 seconds. 

3 – Place each half of a whole wheat muffin on an individual plate. Top each muffin with half of the salmon.  Place one-half slice of Swiss cheese on each serving of salmon.  Place one-half avocado on each serving.  Top with a cooked egg.

4 – Microwave a covered one-third cup of honey mustard salad dressing for 30 seconds on high.  Pour half of the dressing on each sandwich.  Top with green onions.

5 – Serve immediately.

–inspired by Salmon Recipe Book:  Delightful Salmon Recipe Made Easy for Beginners, by Les Ilagan.

MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

A Simple Dinner:  BAKED COD SMOTHERED IN SWISS CHEESE & SEASONED WITH OREGANO IN CLAM JUICE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Swiss cheese (2 or 3 slices, enough to cover cod)

–oregano (fresh if possible, cut from 6 stems; or dried, one-half teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

1 – Pace the cod in a covered baking dish with clam juice.  Season with salt, pepper, and olive oil.  Place Swiss cheese slices on top to cover.  Top with oregano and a few drops of olive oil.

2 – Serve the cod hot.

–recipe inspired by a friend in Boone, North Carolina.