I chose all ingredients that meld together well on the palate. . .
–cod fillet (size of 2 decks of cards, one-half pound)
–tarragon (to taste, 1 to 2 tablespoons, dried, bottled)
–button mushrooms (one-third cup, bottled)
–English peas (green peas, one-half cup, frozen)
–shredded carrots (fresh, one-half cup)
–chopped onions (one-quarter cup)
–mayonnaise (to taste, do not overdo)
–salt and pepper
–extra virgin olive oil
1 – Place the cod in a covered baking dish. Season with salt, pepper, tarragon, and extra virgin olive oil; do NOT add water or other liquid. Microwave on high for 7 minutes. When finished, break apart while in the baking dish. This will be your serving dish.
2 – Place peas and onions in a covered baking dish. Season with salt, pepper, tarragon, and olive oil. Microwave on high for 4 minutes. When finished, add to the cod.
3 – Add shredded carrots to the cod and vegetables. Season with salt and pepper.
4 – Gently fold 1 heaping tablespoon of mayonnaise into the cod and vegetables. Finish with a sprinkling of tarragon on top.
5 – Chill for at least 1 hour in the refrigerator. Serve the cod salad cold.