–salmon (size of 3 decks of cards, one-half pound)
–crushed almonds (use a food processor to crush)
–salt and pepper
–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.)