Note: If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon. Otherwise, regular salmon is just fine.
–salmon (size of 3 decks of cards)
–spinach (fresh, half a package)
–carrot (1, medium)
–mushrooms (3, baby bellas are good)
–feta cheese (one-half carton)
–oregano and basil (fresh if possible)
–salt and pepper
–walnuts (one handful)
1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish. Add a little water, and season with salt, pepper, and olive oil. Cook for 4 and one-half minutes in the microwave on high. When finished, test to see that center of salmon is done. If not, replace in microwave for 1 more minute. Place the salmon in the refrigerator or freezer (briefly) to cool.
2 – Place spinach in a mixing bowl. Peel and slice the carrot; slice the mushrooms. Add to the mixing bowl. Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl. Chop half an onion and add to the bowl. Season with oregano, basil, salt, pepper, and olive oil. Add 2 tablespoons of red wine to the bowl. Stir well. Set aside.
3 – Break apart the salmon, discarding the skin. Fold the salmon gently into the rest of the salad ingredients. Pour into serving bowl. Place walnuts on top.
4 – Serve the salad cold.