A Simple Dinner:  STEAMED SALMON IN WHITE WINE & LEMON WITH TOMATO – ONION SALSA / COUSCOUS / TARRAGON SPLIT PEA SOUP WITH FAUX BACON & ONION

–split peas (dried; no soaking required)

–Bac’n piece

–onion (one-half, chopped)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

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

–white wine (cooking wine is fine)

–lemon juice

–salsa (hot or mild, from a jar)

–couscous

1 – Place two-thirds cup of split peas in a slow cooker.  Add 2 and one-half cups of chicken broth.  Slice one-half onion and add to the peas.  Season with salt, pepper, olive oil, tarragon, and Bac’n pieces.  Cook on high for 6 hours.  Keep on “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then add a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place 1 cup of couscous in a covered baking dish.  Add 1 and one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Let sit to allow couscous to set up.

4 – Microwave the salmon for 4 and one-half minutes.

5 – Serve the split pea soup as a first course.  Then serve the salmon atop the couscous.

–salmon adapted from Instant Gourmet (Ceil Dyer, author); other recipes original.

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