–salmon (size of 3 decks of cards, one-half pound)
–basil (fresh if possible)
–lemon juice (bottled)
–tomatoes (2, fresh, chopped)
–green onions (3 stalks, chopped)
–romaine lettuce (4 leaves)
–extra virgin olive oil
1 – Place the salmon in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Drench in lemon juice. Microwave on high for 5 minutes. When finished, set aside.
2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion. Place in a mixing bowl. Snip the basil into tiny pieces, and add to the bowl. Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl. Break apart the salmon into bite-sized pieces, discarding the skin. Season with salt and pepper. Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad. Stir well.
3 – Serve the salad at room temperature.
–salmon salad inspired by Edward Giobbi’s Eat Well, Eat Right—the Italian Way.