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Biotech / Medical : Nutrition
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To: sim1 who wrote (13)7/23/2003 6:22:09 PM
From: Mike McFarland  Read Replies (1) of 577
 
I tried salmon in the microwave last night
and it worked really well. This was about an
eight ounce fillet, which I cut in half to
fit in a little corningware pudding dish.

I put about a tablespoon of lemon juice over
it, and some butter. covered it with a
glass top (plastic wrap may give of nasty
chemicals when microwaves, so don't use it)
and let it rip for two minutes--the juices
were boiling all around the fish for perhaps
45 seconds. New microwave, lots of power.

Very nice. Pour off the juice, which means
most of the butter goes away anyway
(habit more than anything).

very good. We are getting very nice wild
king salmon for $6/lb or less around Seattle
this summer for small fillets. Buy the whole
fish for less than $5, but who can eat all
that, and not worth freezing--at least not
in the typical 20 degree frost-free freezer.
My freezer wrecks everything. Fresh is the
only way to go.

I was suprised that microwaving did a better
job than poaching, and did not stink up the
house.
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