Poached Salmon In The Microwave Recipes

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:

• Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
• Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

Steps:

• Marinate and/or baste salmon with 1/2 of your favorite marinade.
• Place fish, skin side down in a shallow microwave-safe dish; cover with plastic wrap.
• Cook, on high, for 7-8 minutes.
• Remove dish, uncover and baste with the rest of marinade.
• Recover and cook on medium for 6-7 minutes.
• Salmon will come out tender and flaky.

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.

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

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:

• 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:

• Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
• Add salt, peppercorns, sliced lemon, and thyme to water.
• Add salmon, cover the pan, and cook for 20 minutes.
• Remove salmon from pan, and season with salt, pepper, and fresh lemon.
• Enjoy!