–salmon (the size of 3 decks of cards)
–dill (fresh if possible)
–red bell pepper
–salt and pepper
–2 red potatoes (medium)
–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)
–milk (dairy, soy, or almond)
1 – Place salmon in a covered baking dish. Season with salt, pepper, and olive oil. Add a little water. Cook on high for 4 and one-half minutes in microwave. When finished, test center to be sure the salmon is done. If not, replace in microwave for 1 minute. Set aside to cool; leave cover of baking dish off.
2 – Scrub skin of potatoes thoroughly. Chop into one-inch pieces. Place in uncovered baking dish, with 2 inches of water. Season with salt, pepper, and olive oil. Cook on high in microwave for 15 minutes.
3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces. Break up the salmon in small pieces, discarding the skin. Place salmon, onion, and bell pepper in a food processor. Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice. Sprinkle generously with dill. Season with salt and pepper. Pulse until smooth. Then place in serving dish that can be refrigerated. Place dish in freezer (briefly) or refrigerator until cool.
4 – Wash food processor. Then add cooked potatoes to the bowl. Season with rosemary, tarragon, basil, oregano, and garlic powder. Add a little milk to the mixture. Pulse until smooth, checking to see if you need to add more milk to reach desired consistency. When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.
5 – Serve the salmon salad cool and the potatoes hot. I also served paprika scallop squash (recipe available by searching in this blog).
–salmon adapted from allrecipes; potatoes original.