CAJUN SALMON WITH GREEN ONIONS & PARSLEY / BACON – FLAVORED LENTILS WITH CHOPPED TURKEY – ONION – PARSLEY IN BROTH

–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)

–Bac’n pieces

–turkey slices (2, chopped)

–onion (one-half)

–salt and pepper

–olive oil

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).

–recipes original.

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