Wash and cut 1/2 lb of salmon in half to make 2 servings. Cube both avocado and butternut squash. Cook rice (Uncle Ben's instant rice or whichever you prefer). Put avocado and butternut squash in a frying pan with 1 teaspoon olive oil and steam and sauté them until soft. Put salmon in separate frying pan with a 1/2 teaspoon of olive oil. In a separate cup; mix peanut butter, soy sauce, and 1/2 olive oil. When butternut squash and avocado are soft, mix in peanut butter/soy sauce mixture. Make sure salmon is pink and flakey and you are done! Very sweet.
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