Microwave Salmon & Cucumber Salad
Ingredients:
4 salmon fillets (1-1/2lb or 750g)
1/4 cup (50mL) chopped fresh chives or green onions
1/4 tsp (1mL) salt
1/4 tsp (1mL) pepper
1/2 lemon
Salad:
1/3 cup (75 mL) thinly sliced red onions
1/4 cup (50 mL) 2% plain yogurt - I would use Fat Free
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) dried dillweed
1/4 tsp (1 mL) salt
3 cups of thinly sliced cucumbers
Preparation:
Salad: In bowl, soak onion in cold water for 15 minutes; drain and pat dry. In bowl, whisk together yogurt, lemon juice, sugar, dillweed and sa< add cucumber and onion.
Place salmon in microwaveable dish; sprinkle with chives, salt and pepper. Cut lemon in half lengthwise; cut crosswise into paper-thin slices and arrange over salmon. Cover and microwave at High until fish flakes easily when tested, 3 to 5 minutes. Serve with cucumber salad.
Additional Info:
To cook salmon on stove top, bring 1/2 cup (125 mL) water to boil in large skillet. Add salmon, chives, salt, pepper and lemon. Reduce heat, cover and simmer until fish flakes easily when tested, about 10 minutes.
Let me know how your Tuesday night dinner goes!
Enjoy the Party,
Nicole :)
Place salmon in microwaveable dish; sprinkle with chives, salt and pepper. Cut lemon in half lengthwise; cut crosswise into paper-thin slices and arrange over salmon. Cover and microwave at High until fish flakes easily when tested, 3 to 5 minutes. Serve with cucumber salad.
Additional Info:
To cook salmon on stove top, bring 1/2 cup (125 mL) water to boil in large skillet. Add salmon, chives, salt, pepper and lemon. Reduce heat, cover and simmer until fish flakes easily when tested, about 10 minutes.
Let me know how your Tuesday night dinner goes!
Enjoy the Party,
Nicole :)
Fill a large bowl with cold water and squeeze the juice from the halved lemons into the water. Cut each of the artichokes into quarters, scrape out the inner choke and remove the tough outer leaves from each piece. Reserve the artichokes in the lemon water to keep them from turning too brown while you work. 
In a small bowl, combine the fennel seeds, poultry seasoning, onion powder, some salt and pepper. Stuff the chicken with the onion pieces and tie up its legs. Rub the spice mixture on the outside of the bird and place the chicken into the roasting pan on top of the veggies. Drizzle the chicken with the remaining 2 tablespoons EVOO, transfer the pan to the oven and roast until the bird is cooked through, about 1 hour. 
Remove the roasted chicken, veggies and garlic heads from the pan, and reserve warm on a platter. Place the roasting pan over medium heat and sprinkle the flour over the pan juices. Cook for about 1 minute. Add the remaining cup of wine to the pan, cook until reduced, about 30 seconds, and then whisk the stock in, stirring well to break up any lumps. Squeeze the cloves from the reserved heads of roasted garlic into the gravy and break them up with a wooden spoon or whisk. Simmer the gravy until thickened, about 2 minutes, and season with some salt and pepper. 
