Poached ginger salmon steaks
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
A; (1-inch piece) of | ||
; peeled fresh | ||
; gingerroot, sliced | ||
; thin, plus 1 | ||
; teaspoon minced | ||
; peeled fresh | ||
; gingerroot | ||
1 | large | Garlic clove; mashed with the |
; flat side of a | ||
; knife | ||
2 | Lemon slices | |
2 | tablespoons | Soy sauce |
1 | cup | Water |
Two; (1/2-inch-thick) | ||
; salmon steaks (each | ||
; about 6 ounces) | ||
1 | tablespoon | Unsalted butter; cut into bits |
1 | tablespoon | Minced fresh parsley leaves |
Directions
In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot.
Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.
Serves 2.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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