–salmon (size of 3 decks of cards, one-half pound)
–rice (instant, boxed)
–sweet onion (divided, 1, fresh)
–white wine (cooking wine is fine)
–tomato sauce (one-half small can)
–lemon zest (lemon peel, bottled)
–salt and pepper
–pear (1, fresh, chopped)
–avocado (1, fresh, chopped)
–butter lettuce (one-half package)
–ginger-sesame salad dressing (Paul Newman)
–green peas (steamable package)
1 – Wash and chop the pear and avocado. Place one-half package of green salad in a mixing bowl. Add the pear. Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing. Fold in the avocado.
2 – Steam the green peas in the package for 5 and one-half minutes. Let cool for a bit. Set aside.
3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water. Season with one-half teaspoon of salt and a little olive oil. Stir. Microwave on high for 2 minutes.
4 – Slice one-half onion. Place in a covered baking dish with a little white wine and one-half can of tomato sauce. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, place the salmon on top of the onion. Season with lemon zest, paprika, salt, pepper, and olive. Microwave on high for 5 minutes. When finished, break apart the salmon (large chunks), discarding the skin. Add the white rice to the salmon, stirring gently. Set aside.
5 – Cut open the package of green peas, and place in a covered baking dish. Add one-half chopped onion on top. Season with salt, pepper, and olive oil. Keep covered to preserve warmth.
6 – Microwave the salmon risotto for 1 minute.
7 – Serve the salad as a first course. Then serve the salmon risotto hot, with the green peas and onion as a side.
–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.