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Serves 2

INGREDIENTS:

* 2 6-7 ounce boneless, skinless salmon fillets
* salt and pepper to taste
* bottled barbeque sauce to taste (approx. 1/3 cup)

For the slaw:
* 1 small peeled turnip, grated
* 1 small peeled parsnip, grated
* 1 small peeled carrot, grated
* 2-3 Tbs mayonnaise
* 2-3 tsp Dijon mustard
* salt and pepper
* splash of white wine vinegar (optional)
* 3-4 Tbs fresh chopped parsley (optional)

PROCEDURE:

Use a box grater to grate the turnip, carrot and parsnip into a mixing bowl, just use your eye for the amount that you think you'll need and toss that with a good dollop of mayonnaise and a lesser amount of Dijon mustard and a little salt and black pepper and you could even throw in a little vinegar and fresh chopped parsley, and mix that up.

Turn the oven to the broiler setting and leave the door open just a little bit and use a sauté pan that you can eventually put under the broiler, to sauté the salt and pepper seasoned salmon fillets in a little olive oil on medium high heat.

Let the first side go for 3 minutes or so and then carefully flip it over and let the second side cook for a couple of minutes as well.

To finish the salmon, brush a good bit of barbeque sauce over each one and then place that on the top rack of the oven underneath the broiler.

Keep your eye on that and maybe put a little more barbeque sauce on it, if you think you need it, and then after about 8-9 minutes total cooking time, it should be time to eat. Put some slaw on the plate with a salmon fillet right on top.

HINTS:

Pour the barbeque sauce into a small bowl before brushing it on the fish so that your brush doesn't contaminate the bottle of sauce. Double or triple the recipe if you like, just use your eye for the amount of slaw you need.