Microwave Salmon With Lemon Mushroom Sauce Recipes

Steps:

• Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

Steps:

• Combine mushrooms and butter in a microwave safe bowl.
• Cover and microwave on high until mushrooms are tender, 3-4 minutes, stirring twice.
• Add lemon juice and seasonings.
• Place salmon in an 8 inch square microwave dish; spoon mushroom mixture on top. Cover and microwave on high until fish flakes easily with a fork, 4-6 minutes.
• Let stand 5 minutes before serving.

Steps:

• Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
• Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

Steps:

• Cut a piece of parchment paper in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the bottom of shimeji mushroom and tear into bite-sized pieces.
• Place the salmon at the center of the parchment paper. Season with salt and pepper.
• Place onion, carrot and shimeji in that order.
• Sprinkle sake and put the butter on top.
• Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
• Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F (180°C) oven for 20 min.
• Open the parchment paper carefully and drizzle soy sauce on top.
• Enjoy!

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.