–split peas (dried; no soaking required)
–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)
–salsa (hot or mild, from a jar)
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.