Ingredients and Weight:
- Salmon fillet - 800 grams (2 large pieces)
- Milk - 3 cups (700ml)
- Cream - 1 cup (250ml)
- Salt - 1 teaspoon
- Black pepper - 1/2 teaspoon
- Fresh lemon juice - 2 tablespoons
- Fresh herbs of choice (e.g., dill, basil) - 1 handful
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes in microwave (time may vary depending on microwave power)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a microwave-safe dish, combine milk, cream, salt, black pepper, and fresh herbs.
- Place the salmon fillets skin-side down in the dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small opening for steam to escape.
- Microwave on high for 10 minutes. Flip the salmon over and microwave for another 10-20 minutes, or until the salmon is cooked through.
- Remove from microwave and add lemon juice to the dish. Let it sit for a few minutes before serving.
- Garnish with fresh herbs and serve immediately.
Nutritional Information:
(Based on approximate calculations and may vary slightly)
Per serving (assuming 8 total servings): Calories: 350, Fat: 20g, Carbohydrates: 5g, Protein: 30g.
Dish Characteristics:
- The salmon is cooked to perfection, tender and moist, without overcooking.
- The use of milk and cream creates a rich and creamy poaching liquid that enhances the flavor of the salmon.
- The dish is easy to prepare and can be customized with different herbs and seasoning to suit different tastes.
User Comments:
- "The salmon was so tender and juicy! The poaching liquid was very flavorful."
- "I love how easy this recipe is to make in the microwave. It saves me a lot of time."
- "Great dish for a family gathering or a weekend dinner party."
Special Precautions and Tips:
- Make sure to use a microwave-safe dish and cover to avoid spillage or splashes during cooking.
- Check the salmon periodically during cooking to ensure it doesn't overcook. Overcooked salmon can become dry and tough.
- Adjust the cooking time based on your microwave's power and the desired doneness of the salmon.
