Being a Commercial Salmon fisherman in Alaska all my life of 47 years,
I have cooked and eaten Salmon a thousand different ways. It wasn't
until the microwave made its debut on fishing boats a few years back
that I fell upon this one. Poaching salmon in a microwave has turned
into one of my favorite ways of preparing salmon, both for the ease of
cooking and the superb flavor. All of my friends were sceptical at
first, now they ask for seconds.

1/2 tsp. Season Salt(Optional)
1 tsp.Lemon Pepper
1/3 cup White wine of your choice
Butter or margarine

After de-boning and skinning a fillet of Salmon, cut it in the
meal-size portions of your choice. (This is nesessary that you do this
step at this time rather than after cooking both for the cooking time
and the final appearance.)

Place your portions on a microwavable plate, taking care to place them
in a circular pattern with the meaty side to the outside.

Pour the wine equally over the portions of salmon.

Sprinkle the lemon pepper and season salt(Optional)equally over the
portions.

Place in microwave and set for 10 minutes. Which, incidently, is just
enough time to enjoy a glass wine while it is cooking.

After cooking, while the salmon is hot, spead butter or margarine
lightly over portions and serve.

wrote in
oups.com:

> Being a Commercial Salmon fisherman in Alaska all my life of
> 47 years, I have cooked and eaten Salmon a thousand different
> ways.

I wish I could say that! Salmon is heavenly!

> It wasn't until the microwave made its debut on fishing
> boats a few years back that I fell upon this one. Poaching
> salmon in a microwave has turned into one of my favorite ways
> of preparing salmon, both for the ease of cooking and the
> superb flavor. All of my friends were sceptical at first, now
> they ask for seconds.
>
> 1/2 tsp. Season Salt(Optional)
> 1 tsp.Lemon Pepper
> 1/3 cup White wine of your choice
> Butter or margarine
>
> After de-boning and skinning a fillet of Salmon, cut it in the
> meal-size portions of your choice. (This is nesessary that you
> do this step at this time rather than after cooking both for
> the cooking time and the final appearance.)
>
> Place your portions on a microwavable plate, taking care to
> place them in a circular pattern with the meaty side to the
> outside.
>
> Pour the wine equally over the portions of salmon.
>
> Sprinkle the lemon pepper and season salt(Optional)equally
> over the portions.
>
> Place in microwave and set for 10 minutes. Which, incidently,
> is just enough time to enjoy a glass wine while it is cooking.
>
> After cooking, while the salmon is hot, spead butter or
> margarine lightly over portions and serve.

Thank you for the recipe! Sounds wonderful.

wrote:
> Being a Commercial Salmon fisherman in Alaska all my life of 47 years,
> I have cooked and eaten Salmon a thousand different ways. It wasn't
> until the microwave made its debut on fishing boats a few years back
> that I fell upon this one. Poaching salmon in a microwave has turned
> into one of my favorite ways of preparing salmon, both for the ease of
> cooking and the superb flavor. All of my friends were sceptical at
> first, now they ask for seconds.
>
> 1/2 tsp. Season Salt(Optional)
> 1 tsp.Lemon Pepper
> 1/3 cup White wine of your choice
> Butter or margarine
>
> After de-boning and skinning a fillet of Salmon, cut it in the
> meal-size portions of your choice. (This is nesessary that you do this
> step at this time rather than after cooking both for the cooking time
> and the final appearance.)
>
> Place your portions on a microwavable plate, taking care to place them
> in a circular pattern with the meaty side to the outside.
>
> Pour the wine equally over the portions of salmon.
>
> Sprinkle the lemon pepper and season salt(Optional)equally over the
> portions.
>
> Place in microwave and set for 10 minutes. Which, incidently, is just
> enough time to enjoy a glass wine while it is cooking.
>
> After cooking, while the salmon is hot, spead butter or margarine
> lightly over portions and serve.

This is how I do it;
Smear a tablespoon of butter on a heavy plate.
Place a salmon fillet (skin down) on the butter and drizzle with soy sauce.
Optonal - add dill weed to taste.
Cover with plastic wrap and microwave VERY GENTLY until desired doneness.
Serve with rice.

Ken.

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wrote:

> Being a Commercial Salmon fisherman in Alaska all my life of 47 years,
> I have cooked and eaten Salmon a thousand different ways. It wasn't
> until the microwave made its debut on fishing boats a few years back
> that I fell upon this one. Poaching salmon in a microwave has turned
> into one of my favorite ways of preparing salmon, both for the ease of
> cooking and the superb flavor. All of my friends were sceptical at
> first, now they ask for seconds.
>
> 1/2 tsp. Season Salt(Optional)
> 1 tsp.Lemon Pepper
> 1/3 cup White wine of your choice
> Butter or margarine
>
> After de-boning and skinning a fillet of Salmon, cut it in the
> meal-size portions of your choice. (This is nesessary that you do this
> step at this time rather than after cooking both for the cooking time
> and the final appearance.)
>
> Place your portions on a microwavable plate, taking care to place them
> in a circular pattern with the meaty side to the outside.
>
> Pour the wine equally over the portions of salmon.
>
> Sprinkle the lemon pepper and season salt(Optional)equally over the
> portions.
>
> Place in microwave and set for 10 minutes. Which, incidently, is just
> enough time to enjoy a glass wine while it is cooking.
>
> After cooking, while the salmon is hot, spead butter or margarine
> lightly over portions and serve.

That does sound very simple and good, but there might be a refinement: Have
you tried wrapping the individual pieces of seasoned salmon in parchment
before cooking? It might intensify the flavors. (Plastic wrap might work as
well, but there are lingering concerns about the long-term effects of
cooking in plastic. *I* would try it, but others might not.)

Bob

wrote:
> Being a Commercial Salmon fisherman in Alaska all my life of 47 years,
> I have cooked and eaten Salmon a thousand different ways.

Wow. Do you get tired of it?

Salmon is probably my most favorite fish ever (tho I'm fond of tilapia,
tuna, and others), but I can't think of anything other than rice that
I'd be willing to eat with high frequency.

Thanks for the recipe - I look forward to trying it!

June