Note: This meal may take 40 minutes of preparation time, but you won’t be working the whole time.
–salmon (the size of three decks of cards)
–blueberries (one-half cup fresh)
–red wine (one-fourth cup)
–sugar (2 teaspoons)
–green beans (frozen)
–portabella mushrooms (four button)
–thyme (fresh if possible)
–salt and pepper
1 – Prepare the berries first, due to lengthy preparation time. Measure one-half cup of blueberries and add to a food processor. Measure one-fourth cup of red wine to the processor as well. Pulse well. Chop one-half onion and add onion and sugar to the berry mixture. Pour into a large, wide-mouthed baking dish without a cover. Cook on high for 3 minutes in microwave. Then cook on 50 percent power for 15 minutes. When finished cooking, cover to preserve warmth.
2 – Place the salmon in a baking dish with cover. Season with salt, pepper, and olive oil. Set aside.
3 – Chop onion and portabella mushrooms, and place in baking dish with cover. Season with salt, pepper, olive oil, garlic powder, and thyme. Cook on high for 3 minutes. Add green beans, seasoning with salt, pepper, olive oil, and thyme. Cook for 5 minutes in microwave on high.
4 – Cook the salmon for 5 and one-half minutes. Test the center to see if the salmon is done. If not, return to microwave for 1 minute more.
5 – Serve salmon with the berry reduction on top, with the green beans as a side.
–adapted from Williams-Sonoma.