–salmon (size of 3 decks of cards, one-half pound
–Cajun or Creole seasoning (I use New Orleans – based “Slap Ya Mama”)
–green onions (fresh, chopped fine, 2 stalks)
–parsley (fresh if possible)
–lentils (dried; no need to soak overnight)
–chicken broth (non-fat, low sodium)
–turkey slices (2, chopped)
–salt and pepper
1 – Place two-thirds cup of lentils in a slow cooker. Slice one-half onion and add to the cooker. Mince 1 small handful of parsley, and add to the cooker. Chop 2 turkey slices and add to the cooker. Season with salt, pepper, and olive oil. Add chicken broth above the lentils and vegetables by 2 inches. Cook on low for 6 hours; then place setting on “warm” until time for dinner.
2 – Place the salmon in a covered baking dish with a little water. Season generously with Cajun or Creole seasoning. Finely chop 2 stalks of green onions, and place atop the salmon. Then finish with chopped parsley. Season with olive oil. Microwave on high for 5 minutes.
3 – Serve the salmon hot, with the lentils as a side. I also served spinach with lemon zest and oven fried okra (for recipes, use the search box on this blog).