- 4 cups [1 L] hot water
- 2 bay leaves
- 1 tablespoon [15 mL] coarse salt
- 1 teaspoon [5 mL] paprika
- 1 tablespoon [15 mL] marinade spices
- 1/2 large lemon, minced
- 1 [3 to 4-pound / 1.4 to 1.8-kg] piece fresh salmon
To Serve Hot
- Hollandaise egg or Bercy sauce
|
- Into a large 12-cup [3-L] microwave-safe casserole, mix together hot water, bay leaves, coarse salt, paprika, marinade spices and minced lemon.
- Cover and microwave for 15 minutes on 'MAXIMUM'.
- Meanwhile, wrap salmon in a cottoncheese or cotton cloth.
- Sew wrapping so that fish is well wrapped.
- As soon as water mixture is hot, lay wrapped salmon into mixture.
- Cover casserole; microwave on 'MAXIMUM' for 8 minutes per pound [454 g].
- Remove casserole from oven; set aside, in cooking liquids, for 20 minutes.
- To serve salmon hot, unwrap salmon and transfer salmon onto a serving plate; delicately remove skin and bone salmon.
- Serve salmon hot, along with a Hollandaise egg or a Bercy sauce.
- To serve salmon cold, leave salmon too cool in cooking liquids for 1 hour at room temperature; refrigerate.
- Salmon will then keep perfectly for 3 days.
|
