–salmon (size of 3 decks of cards, one-half pound)
–barbecue sauce (bottled; I use Bull’s Eye Original)
–red wine (cooking wine is fine)
–salt and pepper
–butter lettuce (one-half package)
–green grapes (about a dozen, sliced in half)
–pear (fresh, medium, chopped)
–Italian salad dressing
–brown rice (boxed)
–chicken broth (non-fat, low sodium)
–green beans (frozen, 2 handfuls)
–sliced almonds (one-half package)
1 – Place salmon in a covered baking dish with a little water. Season with salt and pepper. In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil. Stir well. Pour over the salmon. Set aside.
2 – Pour one-half package of butter lettuce in a mixing bowl. Slice 12 grapes in half, and add to the bowl. Wash and then dice a pear, adding to the bowl. Season with salt and pepper. Add Italian salad dressing to taste.
3 – Measure two-thirds cup of brown rice, and place in a covered baking dish. Add two-thirds cup of chicken broth. Season with salt, pepper, and olive oil. Stir well. Microwave on high for 5 minutes.
4 – Place 2 handfuls of green beans in a covered baking dish with a little water. Sprinkle one-half small package of sliced almonds on top. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
5 – Microwave the salmon for 5 minutes.
6 – Serve the salad as a first course. Serve the salmon hot, atop the brown rice, with the green beans as a side.