–salmon (size of 3 decks of cards, one-half pound)
–lentils (dried; no need to soak)
–Creole seasoning (or Cajun)
–Bac’n pieces (soy bacon)
–chicken broth (non-fat, low sodium)
–Vidalia onion (1, medium)
–summer squash (5 or 6 small)
–yogurt (non-fat, plain)
–potatoes (4 or 5 small)
–salt and pepper
1 – Place two-thirds cup of lentils in a slow cooker, well ahead of dinnertime. Add 2 and one-half cups of chicken broth. Season with one-half teaspoon of salt, Creole seasoning, Bac’n pieces, and olive oil. Cook on low for 6 hours. When finished, keep slow cooker on “warm” until time for dinner.
2 – Scrub the potatoes and slice into 1-inch pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, oregano, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Peel and slice the squash. Slice the onion. Place squash and onion in a covered baking dish with a little water. Season with salt, pepper, paprika, and olive oil. Microwave for 4 minutes on high.
4 – Place the salmon in a covered baking dish. In a separate small bowl, place one-fourth cup of white wine, 1 tablespoon of Dejon mustard, 2 tablespoons of honey, and one-fourth cup of apricot preserves. Stir well. Pour the sauce over the salmon. Microwave the salmon on high for 4 and one-half minutes. When finished, test the center to be sure that the salmon is done. If not, replace in the microwave for 1 minute more.
5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small bowl. Season with salt and pepper. Stir well. Microwave on high for 45 seconds. Spoon the sauce over the squash just before serving.
6 – Serve the salmon hot, with the potatoes, squash, and lentils as sides.
–salmon adapted from “my recipes” web site (Randy Mayor); other recipes original.