–salmon (size of 3 decks of cards, one-half pound)
–cilantro (fresh if possible)
–red onion (one-half, medium)
–red bell pepper (2 slices)
–banana peppers (6 or 8, sliced)
–potatoes (8 small, new
–okra (fresh, 10 or 12, sliced)
–tomato – olive oil triscuits (6 to 8)
–salt and pepper
1 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, cilantro, and olive oil. Set aside.
2 – Wash and peel peach. Chop into one-half inch pieces. Place in a mixing bowl. Cut apart the avocado, removing and discarding the pit. Slice into one-half inch pieces. Set aside. Chop one-half red onion, and place in mixing bowl. Mince the banana peppers and place in the bowl. Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil. Fold in the avocado gently. Refrigerator until time for dinner.
3 – Wash and scrub the potatoes. Chop into one-inch pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, paprika, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
4 – Wash and chop the okra into one-half inch pieces. Add to an uncovered baking dish with water to cover half the okra. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes. Place the triscuits in a plastic bag. Crush against the kitchen counter with an ice cream spoon. Add the triscuits to the okra. Microwave on high for 1 minute more. Add a little more olive oil if the dish seems dry.
5 – Microwave the salmon for 4 and one-half minutes. When finished, test the center to be sure that it is done. If not, continue microwaving for 1 minute more.
6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.
–salsa adapted from allrecipes.com; other recipes original.