BAKED HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

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

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

WILD SALMON SPICED WITH TURMERIC IN MARINARA & CLAM JUICE SAUCE & TOPPED WITH CHOPPED YELLOW AND GREEN ONIONS

Original flavor. . turmeric and tomato work well together. . .

For 2:

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

–turmeric (bottled, 1 teaspoon)

–marinara sauce (I used Ragu, “Mama’s Special Garden Sauce; 3 tablespoons, bottled)

–clam juice (bottled, one-eighth cup)

–chopped yellow & green onions (packaged, 2 tablespoons each)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Sprinkle salt, pepper, and turmeric on top.  Spoon marinara sauce over the salmon.  Drop onion on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on 50 percent power for 4 and one-half minutes.  (Fifty percent power reduces popping.)

3 – Serve the salmon hot.

–inspired by C. Mabry, chef.

NEW ORLEANS STYLE WILD COD ROLLED IN BUTTERY BREADCRUMBS SPRINKLED WITH CREOLE SEASONING AND TOPPED BY CHOPPED YELLOW AND GREEN ONIONS

For a delightful taste, don’t skimp on the Creole seasoning. . .

For 2:

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

–buttery breadcrumbs (8 to 10 buttery crackers, crushed)

–Creole seasoning (1 tablespoon, bottled)

–chopped yellow onions (one-quarter cup)

–green onions (3 stalks, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  In a separate bag, place buttery crackers.  Seal the bag.  Crush the crackers with the back of an ice cream spoon.  Pour the crackers in the bag with the cod, and shake well.  Place the breaded cod in a covered baking dish.

2 – Sprinkle Creole seasoning atop the cod.  Then place yellow and green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot.

–recipe original.

ATLANTIC COD WITH CHOPPED APPLE & GOLDEN RAISINS TOPPED WITH YELLOW & GREEN ONIONS IN APPLE JUICE SAUCE

For best flavor, marinate in apple juice for a couple of hours. . .

For 4:

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

–apple (fresh, chopped skin on)

–golden raisins (one-quarter cup, packaged)

–yellow onions (chopped, packaged, one-quarter cup; or one-half onion, chopped)

–green onions (chopped, packaged, one-quarter cup; of 3 stalks, chopped)

–apple juice (bottled, one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chopped apple and raisins in a covered baking dish.  Add apple juice.  Microwave on high for 2 minutes.

2 – Place the cod in the sauce, spooning some over top.  Season with salt and pepper.  Place yellow and green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–cod inspired by C. Mabry, chef.

A Simple Dinner:  GINGERED ORGANIC CHICKEN TENDERS TOPPED WITH FRESH YELLOW & GREEN ONIONS IN A TERIYAKI – BROTH SAUCE

My husband says “this works”. . .

For 4:

–6 chicken tenderloins

–ginger (1 tablespoon, bottled)

–yellow onions (chopped, bought packaged, fresh, 3 tablespoons; or one-half onion)

–green onions (chopped, bought packaged, fresh, 3 tablespoons; or 3 stalks)

–teriyaki sauce (or soy sauce; one-quarter cup, bottled)

–chicken broth (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and ginger.  Add teriyaki sauce and chicken broth.  Top with yellow and green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, and if desired, atop rice.

–chicken inspired by C. Mabry, chef.