CHILLED COD WITH THYME – BAY LEAVES – LEMON SLICES – CAYENNE – FRESH TOMATO – ONION – FLUFFY EGG SALAD

For 4:

–cod (size of 4 decks of cards, 1 pound)

–thyme and 2 bay eaves

–lemon (fresh)

–cayenne pepper

–tomato (fresh, medium)

–onion (one-half, sliced)

Egg salad:

–3 eggs

–Dijon mustard (1 teaspoon)

–milk (dairy or almond)

–mayonnaise (3 heaping tablespoons)

–stuffed green olives (6 to 8, sliced)

–Worcestershire sauce (1 teaspoon)

–parsley (fresh, 1 handful)

–garlic (minced, one-half teaspoon)

–cayenne pepper (just a dash)

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, thyme, 2 bay leaves, and a little cayenne pepper.  (Do not season with olive oil.)  Microwave on high for 10 minutes.  When finished, let cool, and then place in the refrigerator, for more preparation later on.

2 – Remove the cod from the refrigerator.  Slice one-half onion and a medium fresh tomato, and place on each side of the cod.  Set aside.

3 – Place 3 eggs in a small baking dish.  Add 3 teaspoons of milk (dairy or almond).  Season with salt and pepper.  Stir briskly.  Microwave for 2 and one-half minutes on high.  When finished, break apart the omelet with a knife and fork.  Chop 1 handful of fresh parsley, and add to the egg.  Add 1 teaspoon of Dijon mustard, one-half teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, 3 heaping tablespoons of mayonnaise, 6 to 8 sliced green olives, and a dash of cayenne pepper.  Stir well.

4 – Serve the cod, tomato, and onions cold, with the egg salad beside the cod on a plate.

–cod and egg salad adapted from To the Taste of a King (fifties New Orleans cookbook)

SALMON & EGG SALAD WITH ONION – SWEET PICKLE RELISH – GOLDEN RAISINS – DIJON – MAYO

–salmon (size of 3 decks of cards, one-half pound)

–eggs (3)

–milk (dairy or almond, not soy)

–onion (one-fourth, large)

–sweet pickle relish

–golden raisins

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake with a fork, discarding the skin.  Place in a mixing bowl.

2 – Chop one-fourth large onion, and place in the mixing bowl with the salmon.

3 – Break 3 eggs into a covered baking dish.  Add 1 tablespoon of dairy or almond milk (not soy).  Season with salt and pepper.  Beat the eggs with a fork.  Microwave on high for 3 and one-half minutes.  When finished, use a knife and fork to cut apart the egg omelet into small bits.  Then place the eggs in the mixing bowl with the salmon.

4 – Measure one-fourth cup of golden raisins, and then add to the mixing bowl.

5 – Place 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and 2 tablespoons of sweet pickle relish in a small mixing bowl.  Stir well.  Pour into the bowl with the salmon.  Fold all ingredients together.

6 – Serve the salmon – egg salad warm or chilled.

–salmon – egg salad adapted from allrecipes.com web site.