–salmon (the size of 3 decks of cards)
–pecans (half a small package, diced)
–plain fine breadcrumbs (boxed)
–salt and pepper
–eggplant (1 medium)
–Parmesan cheese (shredded, packaged)
–tomato (1 medium)
1 – Cook the eggplant in the microwave on high, uncovered, for 5 minutes on one side, and then five minutes on the other. Let cool. Cut off the stem, and open the eggplant lengthwise. Rake out the eggplant, discarding the skin. Cut two ways, and place in mixing bowl. Chop the tomato, and then season with salt, pepper, garlic powder, and olive oil. Sprinkle one-third cup of shredded Parmesan into the mixing bowl. Place the tomato in the bowl with the eggplant and stir well. Refrigerator until time for serving.
2 – Place the salmon in a covered baking dish with a little water. Add salt, pepper, Dejon mustard, and honey on top of the salmon. Finish with breadcrumbs, parsley, and olive oil. Set aside.
3 – Cut the stalk off the broccoli. Divide the broccoli into serving pieces, leaving some stem. Place in covered baking dish. Season with salt, pepper, and olive oil, Cook on high in the microwave for 4 minutes.
4 – Serve the appetizer while cooking the salmon on high in the microwave for 4 and one-half minutes. Test the salmon to be sure that it is done in the center. If not, return to the microwave for 1 minute more.
5 – Serve the eggplant appetizer cold, with crackers, and the salmon and broccoli hot.
–salmon adapted from food.com web site; eggplant and broccoli original.