- 8 cups [2 L] water
- Juice of 1 lemon
- 2 carrots, peeled and sliced
- 12 peppercorns
- 1 tablespoon [15 mL] coarse salt
- 6 to 10 parsley sprigs or
- 1 tablespoon [15 mL] dried parsley
- 1 bay leaf
- 3 to 4 pounds [1.4 to 1.8 kg] fresh salmon, in 1 piece
If Serving Hot
- Finely minced fresh parsley or dill
- Melted butter
- Any desired hot sauce
If Serving Cold
- Any desired garnishings
- Any desired cold sauce
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- Choose a microwave-safe dish large enough for the salmon.
- Mix in water and lemon juice; add carrot slices, peppercorns, coarse salt, parsley and bay leaf.
- Cover dish; microwave for 15 minutes on 'MAXIMUM'.
- Wrap salmon into a damp cloth; sew wrapping so that fish is well wrapped.
- Transfer wrapped salmon into boiling water mixture; with a laddle, sprinkle salmon boiling mixture 4 or 5 times.
- Cover dish; microwave salmon on 'MEDIUM-MAXIMUM', 5 minutes per pound [454 g].
- Leave to rest for 10 minutes.
- Using two forks, transfer salmon onto a plate.
- If serving salmon hot, unwrap and arrange salmon onto a serving plate.
- Sprinkle salmon with minced parsley or dill and with melted butter; serve with a hot sauce.
- If serving salmon cold, refrigerate wrapped salmon for 6 to 12 hours.
- Unwrap and then garnish salmon to taste.
- Serve cold salmon, along with a cold sauce.
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