–salmon (the size of 3 decks of cards)
–teriyaki sauce (bottled)
–white wine (cooking wine is fine)
–salt and pepper
–green peas (frozen)
–portabella mushrooms (4 or 5)
1 – Chop one-half onion and lay in covered baking dish. Add one-quarter cup of white wine. Season with pepper and olive oil. Cook for 2 minutes on high in microwave.
2 – Lay salmon on top of the onion in baking dish. Generously cover with teriyaki sauce. Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil. Cover and set aside.
3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover. Add two-thirds cup of water and season with salt. Heat for 1 minute in microwave (on high). Let stand at least 5 minutes, covered.
4 – Place green peas in covered baking dish. Add one inch of water. Chop portabella mushrooms and place on top of the peas. Season with salt, pepper, and olive oil. Cook on high for 4 minutes.
5 – Cook salmon for 4 and one-half minutes. Test the center to be sure it is done. If not, return to microwave for 1 more minute.
6 – Serve the salmon on top of the couscous, with the green peas as a side.
–salmon adapted from an old recipe on the web; other original.