–salmon (size of 4 decks of cards, 1 pound)
–celery (3 stalks, fresh, finely chopped)
–sweet pickle relish (1 heaping tablespoon)
–green onions (3, fresh, chopped)
–mayonnaise (at least 3 tablespoons, to taste; bottled)
–Dijon mustard (1 tablespoon, bottled)
–salt and pepper
–dill (dried, 2 tablespoons)
1 – Place the salmon in a covered baking dish with one-eighth cup water. Season with salt, pepper, and olive oil. Sprinkle generously with dill. Microwave on high for 7 minutes.
2 – Removing from the water, break the salmon apart in bite-sized pieces. Place in a mixing bowl. Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard. Fold all together gently, leaving some salmon in bite-sized pieces. When placed in the serving bowl, add more dill to the top of the salad.
3 – Place in the refrigerator for at least 2 hours prior to serving.
4 – Serve the salmon salad chilled.
–salmon salad inspired by Salmon Recipes (a kindle e-book).
–cod (size of 3 decks of cards, one-half pound)
–shrimp (8 to 10, thawed from frozen)
–milk (dairy or almond; soy isn’t advised)
–salt and pepper
–turnip greens (fresh)
–pickle relish (bottled)
1 – Place one-half package of fresh turnip greens in a large baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
2 – Place one-half cup of dairy or almond milk in a microwaveable cup; microwave for 45 seconds. Place 1 heaping tablespoon of flour in a second cup. When the milk has heated, slowly add to the flour, stirring briskly. Place the cod in a covered baking dish. Season with salt, pepper, and olive oil. Sprinkle Parmesan cheese, generously, on top. Pour the white sauce into the dish. Microwave on high for 8 minutes. Pour the shrimp atop the cod. Microwave for 2 and one-half minutes more.
3 – Serve the cod and shrimp hot, with the turnip greens as a side, accompanied by pickle relish.
–cod/shrimp adapted from allrecipes.com; turnip greens original.
Note: Prepare ahead of time.
–salmon (size of 3 decks of cards, one-half pound)
–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)
–potatoes (5, small, red)
–white wine (cooking wine is fine)
–green onion (3 stalks)
–extra virgin olive oil
–feta cheese (half a small package)
–salt and pepper
–tomato (sliced, fresh, large)
1 – Place the salmon in a covered baking dish with a little water. Season with salt, pepper, and herbs de provence. Microwave for 4 and one-half minutes on high. When finished, let cool, and then place in refrigerator until time for dinner.
2 – Place 4 tablespoons of mayonnaise in a small mixing bowl. Season with lemon juice, salt, and pepper. Add about 12 capers. Pour in the feta cheese. Stir. Refrigerator until time to serve.
3 – Slice the potatoes one-quarter inch thick. Place in a covered baking dish with 1 inch of water. Season with salt and pepper. Microwave for 15 minutes on high. Let cool. Drain water. Add 1 inch of white wine. Sprinkle with tarragon, salt, and pepper. Cut green onion into one-half inch pieces, and add to the potatoes. Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also. Stir gently. Do not refrigerate. Serve room temperature.
4 – Slice the large tomato into thick slices. Season with salt and pepper. Arrange on a plate. Place sweet pickle relish in the center of each slice of tomato. Drop green olives around the plate.
5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.
6 – Serve the salmon cold, with the feta mayonnaise on top. Serve with room-temperature potato salad and cold tomato slices.
–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.