STUFFED SALMON WITH SPINACH AND MUSHROOMS / ROSEMARY POTATOES / OVEN FRIED SCALLOP SQUASH / FRESH BASIL TOMATOES

–salmon (the size of 3 decks of cards)

–spinach (fresh)

–mushrooms (fresh, I use baby bellas)

–lemon pepper seasoning

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–potatoes (2 medium)

–rosemary (fresh if possible)

–scallop squash (2 large)

–Italian breadcrumbs (boxed)

–tomato (1 fresh)

–basil (fresh if possible)

 

1 – Scrub potatoes carefully and rinse.  Place in uncovered baking dish.  Chop into 1-inch pieces.  Season with salt, pepper, rosemary, and olive oil.  Add 2 inches of water to the baking dish.  Cook (uncovered) for 15 minutes in the microwave on high.

2 – Using a sharp knife, very carefully cut midway through the salmon.  Insert sliced mushrooms to cover and a few leaves of spinach.  Close salmon and secure with toothpicks.  Season with salt, pepper, lemon pepper, and olive oil.  Sprinkle a little bit of plain breadcrumbs on top.  Finish with a drop of olive oil.  Set aside.

3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water).  Slice into 3 serving pieces.  Place squash in a plastic bag with a generous amount of olive oil.  Season with salt and pepper.  Place one-third cup Italian breadcrumbs in the plastic bag and shake well.  Cook on high for 5 minutes in the microwave.

4 – Slice tomato.  Season with salt, pepper, basil, and olive oil.  Place on serving dish.

5 – Cook salmon for 5 minutes in the microwave on high.

6 – Serve all food hot except for the tomato.

–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.

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