TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.

SALMON WITH BERRY REDUCTION / THYME GREEN BEANS WITH PORTABELLA MUSHROOMS AND ONION

Note:  This meal may take 40 minutes of preparation time, but you won’t be working the whole time.

–salmon (the size of three decks of cards)

–blueberries (one-half cup fresh)

–red wine (one-fourth cup)

–sugar (2 teaspoons)

–onion (medium)

–green beans (frozen)

–portabella mushrooms (four button)

–thyme (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Prepare the berries first, due to lengthy preparation time.  Measure one-half cup of blueberries and add to a food processor.  Measure one-fourth cup of red wine to the processor as well.  Pulse well.  Chop one-half onion and add onion and sugar to the berry mixture.  Pour into a large, wide-mouthed baking dish without a cover.  Cook on high for 3 minutes in microwave.  Then cook on 50 percent power for 15 minutes.  When finished cooking, cover to preserve warmth.

2 – Place the salmon in a baking dish with cover.  Season with salt, pepper, and olive oil.  Set aside.

3 – Chop onion and portabella mushrooms, and place in baking dish with cover.  Season with salt, pepper, olive oil, garlic powder, and thyme.  Cook on high for 3 minutes.  Add green beans, seasoning with salt, pepper, olive oil, and thyme.  Cook for 5 minutes in microwave on high.

4 – Cook the salmon for 5 and one-half minutes.  Test the center to see if the salmon is done.  If not, return to microwave for 1 minute more.

5 – Serve salmon with the berry reduction on top, with the green beans as a side.

–adapted from Williams-Sonoma.