Note: This is good, though it may not sound it. Also a good way to get your little ones to eat their healthy salmon.
–salmon (size of 4 decks of cards, 1 pound)
–peanut butter (creamy, 2 tablespoons)
–blueberry preserves (in a jar, 3 tablespoons)
–peanuts (1 handful)
–blueberries (1 handful)
–balsamic vinegar (2 tablespoons)
–salt and pepper
1 – Place the peanut butter, blueberry preserves, and balsamic vinegar in a small mixing bowl. Stir very well.
2 – Place the salmon in a covered baking dish. Drench with balsamic vinegar. Season with salt and pepper. Then spoon the peanut – blueberry sauce directly over the salmon. Add peanuts and blueberries on top. Finish with a few drops of olive oil. Microwave on high for 7 minutes.
1 – Place the salmon in a covered baking dish. Drench in balsamic vinegar. Season with salt and pepper. With 2 spoons, spread peanut butter over the top; be generous. Sprinkle with ginger (optional) and sesame seeds. Place peanuts on top. Finish with a few drops of olive oil.
2 – Microwave the salmon on high for 7 and one-half minutes.
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. When finished, let cool a bit, and cut into fine strips. Set aside.
2 – Wash the slaw in a mixing bowl, and then rinse in a colander. Replace in the mixing bowl. Add 2 handfuls of carrot sticks. Chop 2 slices of red bell pepper, and add to the bowl. Finely slice one-half onion, and add to the bowl. Add the chicken to the mixing bowl.
3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder. Stir until smooth, adding more teriyaki sauce if too thick. Pour the sauce atop the chicken and vegetables, and stir well. Add more teriyaki sauce if needed. Then stir again.
4 – Serve the salad cold.
–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.