CREAMED & HERBED SALMON WITH ONION & CARROTS IN WHITE WINE – BRANDY SAUCE / OVEN FRIED OKRA / BACON – FLAVORED BLACK – EYED PEAS WITH ONION / GREEN SALAD WITH SQUASH – TOMATO – FETA – GREEN ONIONS – WALNUTS

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

–mayonnaise

–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

–olive oil

–okra (fresh, 3 handfuls)

–whole wheat chicken stuffing mix

–black-eyed peas (canned)

–Bac’n pieces

–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.

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