–salmon (size of 3 decks of cards, one-half pound)
–barbecue sauce (bottled; I use Bull’s Eye original)
–lemon (fresh, cut horizontally)
–onion (one-half, cut horizontally)
–butter lettuce (one-third package)
–toasted walnuts (toast in microwave for 2 minutes per large plate; then stir and toast 2 minutes more)
–miniature carrots (8 to 10, sliced)
–summer squash (1, small, sliced)
–croutons (packaged; seasoned; I use Texas Toast brand)
–Italian salad dressing (bottled; I use Paul Newman’s)
1 – Place the salmon in a covered baking dish with a little water. Season with salt and pepper. Slice the one-half onion horizontally, and lay the slices on either side of the salmon. Slice the lemon horizontally, and lay the slices atop the salmon. Pour one-third cup of barbecue sauce atop the salmon, onion, and lemon. Season with olive oil. Set aside.
2 – Add one-third package of butter lettuce to a mixing bowl. Add a handful of toasted walnuts; 8 to 10 sliced miniature carrots; 1 small, sliced summer squash; and a generous amount of croutons. Wait until just before dinner to add the Italian salad dressing to taste. Stir well.
3 – Microwave the salmon for 5 and one-half minutes.
4 – Serve the salad as a first course. Then serve the salmon hot. I also served field peas with snaps and corn seasoned with olive oil (recipes, see the search box on this blog). Corn is especially good with salmon.