–salmon (size of 3 decks of cards, one-half pound)
–coriander, paprika (bottled)
–chickpeas (one-fourth cup, canned)
–tomato (fresh, 1, medium)
–black olives (1 small can, drained)
–onion (one-half, sliced)
–jasmine rice (sticky white rice)
–salt and pepper
1 – Place two-thirds cup of jasmine rice in a covered baking dish. Add 1 and one-fourth cup of water and a little olive oil. Stir. Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth.
2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water. Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil. Microwave on high for 3 minutes. Then nestle the salmon amid the vegetables. Season the salmon with salt, pepper, paprika, coriander, and olive oil. Microwave on high for 5 minutes.
3 – Serve the salmon and vegetables hot, atop the jasmine rice. I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.
–salmon adapted from Top 50 Most Delicious Salmon Recipes.