Microwave Salmon Fillets Food

STEAMED SALMON IN THE MICROWAVE

Steps:

• Pat the fish dry with kitchen paper then cut into very big pieces. Put in a heatproof dish and evenly scatter with the ginger. Wrap tightly in cling film. Can be prepared to here up to 2-3 hours ahead, chill. Put the plate of fish into the microwave and cook for 3-5 minutes (depending on its thickness and how you like your fish cooked) on full power.
• Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate, then scatter the spring onions on the fish, together with the light and dark soy sauces.
• Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. Scatter with a handful of coriander sprigs and serve at once.

MICROWAVE SALMON FILLETS

Steps:

• Thaw filet in refrigerator for several hours, or immerse package in cold water for 30 minutes.
• Place filet in small microwave casserole dish.
• Sprinkle with lemon pepper seasoning.
• Top with butter or margarine.
• Cover casserole and place in microwave.
• Cook on High for 3- 4 minutes.
• Repeat for remaining filets.

SPEEDY SALMON AND LEEK ONE-POT

Steps:

• Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
• Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
• Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

MICROWAVE TERIYAKI SALMON

Steps:

• Place salmon skin side down (if using fillets) in shallow microwave-safe dish, glass or plastic.
• Combine the rest of the ingredients, except scallions, and pour over fish.
• Cover with plastic wrap and marinate at room temperature for 30 to 60 minutes.
• The longer it marinates, the more pronounced the flavor.
• Turn fish once or twice while marinating, leaving it skin side up on the last turn (if using fillets).
• Making sure the plastic wrap seal is tight, microwave on high for 7 minutes.
• Let it stand in the microwave for an additional 3 minutes, covered, while you plate the spinach or other veggies.
• Check one fillet to ensure it is cooked to your liking (All microwaves cook a little differently; I rather like medium rare salmon if it turns out that way, but others may not-- if too rare, just pop it back in the microwave, sealed, and zap it for a minute or so).
• Plate the salmon and sprinkle with the scallions.