Note: Allow 45 minutes to cook this dinner.
–salmon (the size of 3 decks of cards, one-half pound)
–coconut milk (one-third can)
–tomato (fresh, medium)
–onion (one-half, medium)
–jalapeno peppers (from a jar, half a dozen rings)
–salt and pepper
–broccoli (fresh, 1 head)
–white rice (instant)
1 – Chop the tomato and onion, and place in covered baking dish. Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil. Add coconut milk. Cook on high in the microwave for 3 minutes, and then cook on 50 percent power for 6 minutes. Set aside.
2 – Measure two-thirds cup of rice into a large, wide-mouthed cooking dish. Add one and one-third cup water. Season with salt and olive oil. Cook on high for 3 minutes. When finished, let stand for at least 5 minutes.
3 – Cut the stalk off the broccoli, leaving the florets and some stem. Cut apart the remaining broccoli. Place in a microwaveable, covered baking dish. Season with salt, pepper, and olive oil. Cook on high in the microwave for 4 minutes.
4 – Nestle the salmon in the middle of the tomato-onion sauce. Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil. Cook on high for 3 minutes, and then cook on 50 percent power for 8 minutes.
5 – Serve the dinner hot.
–salmon adapted from food.com web site; other recipes original.