–salmon (size of 3 decks of cards, one-half pound)
–dill (fresh if possible)
–Parmesan cheese (shredded, packaged)
–spring mix (one-half package salad greens)
–salt and pepper
–pinto beans (dried, two-thirds cup; soak overnight)
–diced tomatoes (1 can, no salt)
–basil (fresh if possible)
–onion (one-half, sliced)
–chicken broth (non-fat, low sodium)
1 – Place the soaked pinto beans in a slow cooker with the can of diced tomatoes. Add chicken broth to the level of 1 inch above the beans and tomatoes. Slice one-half onion, and add to the cooker. Season with salt, pepper, basil, Bac’n pieces and olive oil. Cook for 7 hours in the slow cooker on low (longer if necessary). When the beans are tender, keep on the “warm” setting until time for dinner.
2 – Place the salmon in a covered baking dish with a little water. Season with salt and pepper. Sprinkle Parmesan cheese on top, and then season with dill and olive oil. Microwave on high for 4 and one-half minutes. When finished, test to be sure that center is done. If not, replace in microwave for 1 minute.
3 – Place the spring mix in a mixing bowl. Season with salt, pepper, and Parmesan cheese. To taste, add Caesar dressing. Stir well.
4 – Serve the salmon on top of the Caesar – Parmesan salad, with the beans as a side.
–salmon with salad adapted from wild Alaskan seafood web site; beans original.