–salmon (size of 3 decks of cards, one-half pound)
–green onion (1 stalk, finely chopped)
–Sriracha sauce (spicy chili)
–mushrooms (baby bellas, 3 or 4, sliced)
–red bell pepper (one-half, cut lengthwise)
–chicken broth (non-fat, low sodium)
1 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish. Add one-half sliced red bell pepper. Season with salt, pepper, and olive oil. Add a little red wine, balsamic vinegar, and soy sauce to the dish. Microwave on high for 3 minutes. In a small bowl, stir together 1 teaspoon of Sriracha sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and a little red wine, balsamic vinegar, olive oil, and soy sauce. Stir vigorously. Place the salmon in the covered baking dish, amid the mushrooms and red bell pepper. Pour the sauce over the salmon. Finely chop a green onion, and place atop the salmon. Sprinkle generously with sesame seeds. Add a more olive oil, if desired. Set aside.
2 – Place two-thirds cup of brown rice in a covered baking dish. Add two-thirds cup of chicken broth and a few drops of olive oil. Stir. Microwave the rice and broth for 5 minutes. When finished, keep covered to preserve warmth.
3 – Microwave the salmon and sauce for 5 minutes on high.
4 – Serve the salmon and sauce atop the brown rice. I also served carrot chips with dill and a salad that included chick peas.
–salmon adapted from Country Living web site; rice original.