–salmon (size of 3 decks of cards, one-half pound)
–Vidalia onion (1, small)
–coconut milk (lite, canned)
–white rice (instant, boxed)
–milk (dairy, almond, or soy)
–tomato (1, large)
–avocado (1, medium)
–feta cheese (one-half small package)
–salt and pepper
1 – Slice the onion and place in a covered baking dish. Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk. Season with garlic salt, salt, and pepper. Microwave on high for 3 minutes. Then place salmon amid the sauce. Season the salmon with salt, pepper, and garlic salt. Set aside.
2 – Measure two-thirds cup of instant white rice into a covered baking dish. Add two-thirds cup water. Season with salt. Microwave on high for 2 minutes. Set sit for at least five minutes.
3 – Measure one-fourth cup of coconut milk and one-fourth cup of plain milk into a measuring cup. Microwave on high for 1 minute. When finished, keep covered to preserve warmth.
4 – Slice the tomato and avocado, and place on a serving plate. Add about a dozen capers and one-half container of feta cheese. Season with salt, pepper, and olive oil.
5 – Microwave the salmon for 5 and one-half minutes. When finished, test the center to be sure that it is done. If not, replace in the microwave for 1 minute more.
6 – Stir the coconut milk/milk into the rice.
7 – Serve the salmon on top of the white rice, with the salad as a side.
–salmon and rice adapted from Pete Wells’s web site; salad original.