It’s without doubt that the population of heaven is multi-ethnic. There are many places you can turn in the Bible if you wish to prove the sin of racial discrimination, but when we read those in heaven are from “every tribe and tongue and people and nation” (Rev. 5:9), it’s unmistakable that God’s does not judge one’s worth based upon a superficial distinction such as skin pigmentation. God looks at the heart. And He loves and welcomes all people who have a heart to do His will. We live in a world that likes to separate. In God’s economy the only separation seen is those with Christ and those without Christ. Ultimately, that is all that matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Lifetime tv, Life6	4	servings

INGREDIENTS

1	c	Dry white wine
1 1/2	c	Water
2		Lemon slices
1	sm	Onion; peeled and cut in
		; half
5		Sprigs parsley
1		Bay leaf
6		Peppercorns
4		Salmon fillets; (4-ounce)
		Salt and freshly ground pepper
6	tb	Olive oil
2	tb	Lemon juice
2	tb	Orange juice
2	tb	Lime juice
6	c	Watercress
2	tb	Fresh chervil; finely chopped

INSTRUCTIONS

To Prepare the Salmon:
1. Combine all ingredients except the salmon in a medium non-reactive
skillet or saucepan. Bring to a boil, then reduce to a simmer.
2. Season the salmon with salt and pepper on both sides, add to the
simmering liquid and cover. Cook for 5-8 minutes or until just done.
3. Toss the watercress with 3 tablespoons of the vinaigrette and season
with salt and pepper to taste.
4. Divide among 4 plates and top with each salad with a salmon fillet.
Drizzle with additional vinaigrette and sprinkle with fresh chervil.
To Prepare the Vinaigrette:
Whisk together the olive oil and citrus juices, and season with salt and
pepper to taste.
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