–salmon (size of 3 decks of cards, one-half pound)
–yogurt (plain, non-fat)
–herbes de provence (basil, oregano, thyme, rosemary, savory, lavender)
–Vidalia onion (one-half, small)
–miniature carrots (6 to 8, fresh, packaged)
–white wine (cooking wine is fine)
–brandy (buy a very small, inexpensive bottle)
–salt and pepper
–okra (fresh, 3 handfuls)
–whole wheat chicken stuffing mix
–black-eyed peas (canned)
–minced onion (bottled)
–baby salad greens (one-half package)
–summer squash (1, small)
–feta cheese (one-half small carton)
–walnuts (1 handful)
–green onions (2 stalks, fresh)
–tomato (1, small)
–salad dressing (your favorite, bottled)
1 – Wash and cut off the stalks of the okra. Then cut the okra into one-half inch pieces. Place in an uncovered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave (uncovered) for 9 minutes. Set aside.
2 – Place one-half package of baby salad greens in a mixing bowl. Chop a small tomato; then season with salt and pepper and add to the bowl. Slice 1 small summer squash; add to the bowl. Empty one-half small carton of feta cheese into the bowl. Add 1 handful of walnuts. Chop 2 stalks of green onions into one-half inch pieces, and add to the bowl. Finally, add salad dressing of your choice to taste. Stir well.
3 – Rinse a can of black-eyed peas in a colander. Pour into a covered baking dish with a little water. Season with Bac’n pieces, minced onion, salt, pepper, and olive oil. Microwave for 3 minutes on high.
4 – Slice an onion and chop 6 to 8 miniature carrots into one-half inch pieces; add to a covered baking dish with a little white wine and 3 tablespoons of brandy. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Nestle the salmon in the white wine – brandy sauce. Season with salt, pepper, herbs de provence, and cayenne pepper. Set aside.
5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl. Season with salt and pepper. Stir well. Microwave on high for 45 seconds.
6 – Add a generous amount of stuffing to the okra. Stir well. Microwave in a covered baking dish for 1 minute. When finished, keep covered to preserve warmth.
7 – Microwave the salmon for 4 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. Spoon the faux cream sauce over the salmon.
8 – Serve the salad as a first course. Then serve the salmon hot, with the peas and okra as sides.
–salmon adapted from The Best of French Cooking; other recipes original.