–salmon (size of 3 decks of cards, one-half pound)
–toasted walnuts (to toast a large package of walnuts, divide into two portions, microwave for 2 minutes, stir, microwave for 2 minutes more)
–salt and pepper
–broccoli (1 medium stalk, fresh)
–hot sauce (such as Tabasco)
–Dutch potatoes (one-half package, fresh)
–Bac’n pieces (soy bacon)
1 – Place 1 cup of small butter beans/navy beans in a slow cooker. Add 2 cups of water. Season with salt, pepper, olive oil, and Bac’n pieces. Cook for 6 hours on high. When finished, keep setting on “warm” until time for dinner.
2 – Place half a bag of Dutch potatoes in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Set aside.
4 – Place a dozen walnuts halves/pieces in a plastic bag. Crush with the back of an ice cream spoon. Place in a small mixing bowl. Stir in 2 tablespoons of horseradish. Set aside.
5 – Cut stalk from the broccoli florets and stems. Then cut apart the remainder. Arrange in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes (for crisp tender).
6 – Microwave the salmon for 4 minutes. Then remove from microwave and spread the horseradish – walnuts on top. Microwave for 1 minute more.
7 – Serve the salmon hot with the broccoli, potatoes, and beans as sides.
–salmon adapted from wild Alaska seafood web site; other recipes original.