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