SPICY CITRUS SALMON WITH DILL – ONION – GARLIC / SEASONED BABY LIMAS / BROWN RICE / AVOCADO WITH OLIVE OIL

–salmon (size of 3 decks of cards, one-half pound)

–dill

–onion (one-half, medium)

–garlic powder

–orange

–cayenne pepper

–salt and pepper

–olive oil

–baby lima beans (dried, soak overnight)

–Promise Activ margarine (heart-healthy)

–brown rice

–avocado (1, medium)

 

1 – Place 1 cup of lima beans in a slow cooker.  Add 3 cups of water.  Season with salt, pepper, olive oil, margarine, and Bac’n pieces.  Cook in the slow cooker for 6 hours on “low.”  When finished, keep the cooker on “warm” until time for dinner.

2 – Slice the one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel and section the orange.  Place the sections amid the onion in the baking dish.  Place the salmon on top of the orange and onion.  Season with salt, pepper, cayenne pepper (to taste), dill, garlic powder, and olive oil.  Set aside.

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 5 minutes.

4 – Slice the avocado and sprinkle with olive oil.  Place on a serving plate.

5 – Microwave the salmon for 6 minutes on high (more because of the bulk of the oranges).  When finished, test the center to be sure that the salmon is done.  If not, microwave for 1 minute more.

6 – Serve the salmon, hot, on top of the rice, with the lima bean as a side.  Serve the avocado cold.

–salmon adapted from wild Alaska seafood web site; other recipes original.

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