Salmon And Herbs

Cooking salmon steaks in the microwave is as simple as putting them into an oven bag and microwaving on high for five minutes. Here is just one variation on that basic recipe.

Put together:

4 salmon steaks or cutlets
30g butter
1 finely chopped onion
2 peeled tomatoes*, deseeded and chopped 1 chopped green bell pepper
2tbs lemon juice
60ml white wine
1tbs chopped dill

*Tomatoes are easy to peel if you immerse them in hot water for about 30 seconds.

Put the butter, onion, tomatoes and bell pepper in an oven bag and microwave on high for 5 minutes. The easiest way to seal the bag is to twist the end and tuck it under the rest of the bag.

Be very careful opening the bag, the steam will be very hot. Give it a chance to cool a little and then lay the salmonb pieces on the vegetables and sprinkle them with the dill, wine and lemon juice.

Seal the bag and cook on high for 5 minutes. Remove the fish and keep warm.

Pour the rest of the contents into a bowl and stir into it 3 teaspoons of cornstarch which you have mixed to a paste with 2 tablespoons of white wine or vermouth. Microwave on high for 2 minutes, stirring halway through.

Put pools of the resulting sauce on warmed plates and place the salmon steaks on top. Decorate with dill fronds.

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