SALMON “SPRING ROLLS” (WITHOUT THE ROLL) / BUTTERY LETTUCE WITH STRAWBERRIES – PEARS – WALNUTS – PEANUTS IN HONEY – RED WINE – OLIVE OIL DRESSING

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

–green onions (2 stalks, chopped)

–coriander (bottled)

–ginger (bottled)

–salt and pepper

–olive oil

–sesame seeds (bottled)

–lemon zest (bottled)

–lemon juice

–buttery lettuce (half a package)

–strawberries (6 to 8, halved)

–walnuts (1 handful)

–peanuts (1 small handful)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, ginger, sesame seeds, lemon zest, lemon juice, and olive oil.  Slice the green onion into one-half inch pieces, and place on top.  Set aside.

2 – Place the buttery lettuce in a mixing bowl.  Halve the strawberries and place in bowl.  Add walnuts and peanuts.  Season with salt, pepper, honey, red wine, and extra virgin olive oil.   Stir well.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; salad original.

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