–salmon (size of 3 decks of cards, one-half pound)
–toasted walnuts (half a dozen, crushed)
–tarragon (fresh if possible)
–parsley (fresh if possible)
–green onions (2 stalks, sliced)
–salt and pepper
1 – Place the salmon in a covered baking dish with a little water. Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon. Season with salt and pepper. Spread a generous amount of horseradish over the top of the salmon. Sprinkle the crushed walnuts on top. Season with tarragon, chives, parsley, and olive oil. Microwave on high for 4 and one-half minutes.
2 – Rinse a can of chickpeas. Place one-half can in a serving bowl. Rinse and then chop 2 stalks of green onions. Add to the chickpeas. Season the dish with salt, pepper, and olive oil.
3 – Serve the salmon hot, with the chickpea salad as a side. I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).
–salmon adapted from real Alaskan seafood web site; chickpeas original.