–salmon (size of three decks of cards)
–basil, thyme (fresh if possible)
–salt and pepper
–dill (fresh if possible)
–green peas (frozen)
1 – Place salmon in a covered baking dish with a small amount of water. Place snips of basil and thyme on top. Season with salt and pepper. Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce. Add a little olive oil on top. Set aside.
2 – To make tartar sauce: Place one-third cup of mayonnaise in small saucer. Add a tablespoon of Dejon mustard. Season with onion bits, dill, paprika and pepper. Add two tablespoons of lemon juice. Stir briskly. Set aside.
3 – Cut portabella mushrooms in quarters. Place in covered baking dish, with a little water and a little olive oil. Cook for 3 minutes on high in microwave. Add frozen green peas and stir. Season with salt and pepper and olive oil. Cook on high for five minutes.
4 – Cook salmon for 4 and one-half minutes. Test center to be sure that salmon is done. If not, return to microwave for 1 minute.
5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.
–salmon adapted from a recipe no longer on the web.