–salmon (size of 3 decks of cards, one-half pound)
–salt and pepper
–avocado (1, fresh, medium)
–yogurt (non-fat, plain)
–okra (frozen, one-third large package)
–crackers (6 to 8, gluten – free, seasoned
–black – eyed peas (canned)
1 – Place the okra in an uncovered baking dish with an inch of water. Season with salt, pepper, and olive oil. Microwave on high for 14 minutes, checking to be sure that water has not boiled out. Crush crackers in a plastic bag with the back of an ice cream spoon. Stir into okra. Set aside.
2 – Rinse black – eyed peas in a colander. Place in a covered baking dish. Season with salt, pepper, minced onion, Bac’n pieces, and olive oil. Microwave on high for 3 minutes.
3 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, dill, 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, continue in the microwave for 1 minute more.
4 – While salmon is cooking, slice open the avocado and discard the pit. Make numerous cuts across the avocado to make fine pieces. Add to a small bowl. Add 2 tablespoons of yogurt to the avocado. Season with salt, pepper, olive oil, lemon juice, and garlic powder. Stir vigorously.
5 – Place the okra in the microwave and cook for 1 minute more.
5 – Serve the dinner hot, the salmon with avocado salsa on the side, and the two vegetables accompanying the salmon.
–salmon adapted from allrecipes.com; other recipes original.