SWEET & SOUR SALMON WITH NUTMEG – MARJORAM – PAPRIKA – BROWN SUGAR IN ITALIAN SAUCE WITH ONION & CELERY / BLACK – EYED PEAS WITH SPINACH

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

–nutmeg, marjoram, paprika (bottled)

–brown sugar

–Italian sauce (spaghetti sauce)

–onion (1, divided, chopped)

–celery (1 stalk, chopped)

–salt and pepper

–olive oil

–black-eyed peas (frozen)

–spinach (fresh, one-half package)

–garlic powder

–cayenne pepper (optional)

1 – Place a package of black-eyed peas in a slow cooker.  Add one-half chopped onion.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Cook on high for 6 hours.  When finished, keep setting on “warm” until an hour before time for dinner.  Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring.  Cook on high for 1 hour.

2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish.  Measure one-third cup of Italian sauce.  Optionally, stir in 1 tablespoon of Sriracha sauce.  Then add to the celery and onion.  Season with salt, pepper, and a little olive oil.  Stir.  Microwave on high for 4 minutes.  Nestle the salmon atop the sauce.  Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the salmon hot, with the black-eyed peas with spinach as a side.  I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).

–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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