DILLED SALMON WITH CAESAR – PARMESAN SALAD / BACON – FLAVORED TOMATO – BASIL PINTO BEANS WITH ONION

–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

–olive oil

–pinto beans (dried, two-thirds cup; soak overnight)

–Bac’n pieces

–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.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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