ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

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

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

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