–salmon (size of 3 decks of cards, one-half pound)
–golden raisins (one-fourth cup)
–green onions (chopped, 2 stalks)
–salt and pepper
–romaine lettuce (6 leaves, broken)
–blueberries (one-third cup)
–pecans (chips, one-half small package)
–feta cheese (one-fourth small package)
–extra virgin olive oil
1 – Place the salmon in a covered baking dish with a little water. Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil. Chop 2 stalks of green onion and place atop the salmon. Set aside.
2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl. Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips. Season with salt, pepper, and honey. Add red wine and extra virgin olive oil to taste. Stir gently. Sprinkle one-fourth small package of feta cheese on top.
3 – Microwave the salmon for 5 minutes on high.
4 – Serve the salad as a first course. Then serve the salmon hot. I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).
–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.