So I’m sure you are hardly impressed by a microwave meal, but wait… This is excellent and so easy to make! There are days I want to get a meal without eating an overly salty and caloric frozen dinner out of the freezer. This recipe is the perfect quick meal with a salad or steamed broccoli.
So, what are the challenges of cooking in the microwave? Well, avoid metal utensils, of course. The last thing you need is to damage your microwave or start a fire! Keep your item covered so if it “pops” or “splatters,” it doesn’t set you up for a night of scrubbing the microwave plate and insides.
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This recipe makes two servings, although I have made it successfully with just one fillet and the same liquid amounts. If you cook two salmon steaks, you can use the second one for another meal, top it on a salad, use it in an omelet, or make salmon cakes.
This recipe does call for a dry white wine. A white-cooking wine is fine; avoid sweet wines. If you prefer non-alcoholic, chicken or vegetable broth is acceptable but will produce a good but different flavor.
Poached Salmon
1 fresh salmon steak or two salmon fillets (6 oz)
2 TBS dry white wine
2 TBS water
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried thyme
1/8 tsp tarragon
2 lemon slices
Cover your salmon with the wine, water, and seasonings on a 14 oz shallow dish or casserole. The liquid should cover the salmon. Place the lemon slices on top of the fish. Cover with waxed paper or a microwave shield. Microwave this at 100% until the salmon flakes easily with a fork. Depending on your microwave wattage, it will take between 3 – 5 minutes. Remove from the shallow dish before serving.
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