–salmon (size of 3 decks of cards, one-half pound)
–lemon pepper (bottled
–minced onion (bottled)
–clam juice (bottled)
–yogurt (plain, non-fat)
–salt and pepper
–crabmeat (1 small can)
–dressing (packaged; I used Pepperidge Farm)
–baby lima beans (dried; soak overnight)
–thyme, rosemary (bottled)
–tomatoes (2, medium, chopped)
1 – Place two-thirds cup of baby lima beans in a slow cooker. Chop 2 tomatoes; season with thyme, rosemary, garlic powder, salt, and pepper, and then add to the cooker. Fill the cooker with chicken broth, just to cover the beans and tomatoes. Season with olive oil, and, if desired, more thyme, rosemary, garlic powder, salt, and pepper. Cook for 6 hours on low; when finished, keep setting on “warm” until time for dinner.
2 – Place 1 small can of crabmeat in a covered baking dish. Add a generous amount of dressing; the dish should be mostly dressing. Season with minced onion and olive oil. Stir well. Set aside.
3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small mixing bowl. Add 1 teaspoon of horseradish (optional). Season with salt, pepper, dill, garlic powder, and 1 squirt of lemon juice. Stir vigorously. Keep in refrigerator until time for dinner.
4 – Place salmon in a covered baking dish with a little clam juice. Drench in lemon juice. Season with salt, pepper, lemon pepper, garlic powder, and olive oil. Set aside.
5 – Microwave the dressing for 2 and one-half minutes.
6 – Microwave the salmon for 5 minutes.
7 – Serve the salmon hot, with the cold dill sauce beside it. Serve the dressing and baby lima beans as sides. I also served eggplant caviar as an appetizer, with crackers (for recipe, use the search box on this blog).
–salmon and dill sauce adapted from the Taste of Home web site; crabmeat dressing is a simpler version of Mulate’s (New Orleans restaurants web site); baby lima beans original.