–salmon (size of 3 decks of cards, one-half pound)
–cornbread stuffing (boxed)
–parsley (fresh if possible)
–salt and pepper
–purple hull peas (frozen, 1 package)
–Bac’n pieces (soy bacon)
–minced onion (bottled)
–chicken broth (non-fat, low sodium)
1 – Place the peas in a slow cooker, to cook on low for 6 hours. Season with salt, pepper, Bac’n pieces, minced onion, and olive oil. Cover peas with chicken broth to 1 inch above the peas in the slow cooker. Cook on low for 6 hours. When done, put setting on “warm” and await the time for dinner.
2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag. Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter. On a plate, drench the salmon in lemon juice and saturate with a little olive oil. Spread the top with Dejon mustard. Place the salmon in the bag with the crumbs and shake well. Empty into a covered baking dish that has a very little water. Season with salt, pepper, lemon pepper, and parsley. Microwave on high for 4 and one-half minutes.
3 – Serve the salmon hot, with the peas as a side.
–salmon adapted from food.com web site, Ina Garten, chef; peas original.