Note: Serve the eggplant dip as an appetizer. Make ahead and chill.
–eggplant (small, about 6 inches long)
–tomato (small, chopped very fine)
–basil (chopped fine, 2 tablespoons fresh; or 1 teaspoon dried)
–Parmesan cheese (shredded, 2 heaping tablespoons)
–green onion (1 stalk, finely chopped)
–parsley (1 handful, finely chopped, fresh)
–extra virgin olive oil (1 tablespoon)
–red wine (3 tablespoons)
–wheat crackers (or your choice)
–salmon (size of 4 decks of cards, 1 pound)
–honey mustard salad dressing (use a gourmet variety if possible; one-eighth cup)
–white wine (one-eighth cup)
–green onions (2 stalks, chopped)
–parsley (fresh if possible, 1 handful, chopped)
–salt and pepper
1 – For the eggplant dip, place all ingredients in a mixing bowl, and stir well. Chill well before serving with wheat crackers.
2 – Place the salmon in a covered baking dish. Pour the white wine over and around the salmon. Season with salt and pepper. Pour the honey mustard salad dressing on the salmon. Sprinkle green onions and parsley on top. Finish with a few drops of olive oil.
3 – Microwave on high for 7 and one-half minutes. (The dressing and wine will co-mingle for a good-tasting sauce.)
4 – Serve the salmon hot, atop couscous, pasta, rice, or quinoa (see the search box on this blog for cooking directions).