SALMON – BASIL CASSEROLE WITH GREEN PEAS – MUSHROOMS – QUINOA – PARMESAN IN BROTH  

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

–basil

–green peas (frozen, one-half package))

–mushrooms (6 to 8, small, baby bellas)

–quinoa seasoned with roasted red pepper and basil (one-half cup)

–Parmesan cheese (shredded)

–chicken broth

 

1 – Place one-half package of green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the green peas for 5 minutes on high.  Set aside.

2 –  Slice the mushrooms; place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Measure one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth to the quinoa.  Empty the seasoning package that comes in the box into the quinoa.  Season with salt, pepper, and olive oil.  Stir.  Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power.  Set aside.

4 – Place the salmon in a covered baking dish with a little chicken broth.  Season the salmon with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, microwave for 1 minute more.  Break apart the salmon into bite-sized pieces, discarding the skin.

5 – Add the green peas, mushrooms, and salmon to the cooked quinoa.  Season with basil and olive oil.  Add one-quarter cup of Parmesan cheese.  Stir gently.  If the casserole is too dry, add a little more chicken broth.  Microwave for 2 minutes on high.

6 – Serve the casserole hot.

–casserole adapted from wild Alaska seafood web site.

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