Nate has a coworker that assists on salmon charter fishing boats. Thus he eats a lot of salmon. He brought in some the other day and Nate asked him for the recipe...and was surprised to find out it was microwaved. I was very dubious about using the microwave but I was willing to try it. The temptation of the 5 minute cooking time was too great.
And I had to eat my words. The salmon was great! Even Maggie ate some.
Here is the recipe word for word. I do not know the source of this other than "Nate's Coworker, J".
There is no better way to prepare fish than in the microwave. It is guaranteed to be moister and have a less fishy taste. That means beware of overcooking. Microwave about 4-6 minutes per pound on high power (4 minutes for fillets and 6 minutes for steaks or very thick fish).
1 TB butter
1 clove garlic, crushed or minced
1 small green onion, sliced very thin
1 TB lemon juice
2 TB dry white wine
1 TB fresh parsley (1 tsp dried)
1 TB fresh dill (1/4 tsp dried)
1/4 tsp marjoram
1 pound salmon fillets or steaks
1/4 cup sour cream
1 tsp dijon-style mustard
salt and pepper to taste
Combine butter, garlic and green onion. Microwave on high power for 1 minute. Add lemon juice, white wine, parsley, dill and marjoram to butter mixture.
Place salmon in an appropriate size microwavable dish. Pour butter mixture over salmon. Cover and microwave 4-6 minutes or until fish flakes easily.
Pour off poaching liquid, reserving 2 TB. Mix sour cream, mustard, salt & pepper with reserved liquid. Spoon over fish to serve. Microwave, uncovered, on high power for 30 seconds to heat through*.
*We omitted this step
We bought the Market Pantry Wild Keta Salmon from Target because it was on sale and I had a coupon. Each chunk is individually shrink wrapped for freshness. I have to say that I thought they were good and I would definitely buy them again. It was really conveninet to take two pieces out of the bag, put them in the fridge to thaw and make this for dinner. Perfect weeknight meal!