RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Salmon or Halibut, Micro-Poached with Salsa - pareve
Salmon fillets, steaks or halibut steaks, 4-6 oz. per person Lemon juice sliced onion sliced green peppper mushrooms(optional) Freshly ground black pepper (sparing, the microwave intensifies the taste) salt(optional) Salsa-medium or hot depending on your taste. Method: clean the fish and squeeze the lemon juice all over it. pepper and salt it. In a microwave dish put half the sliced vegetables and some salsa. Place the fish ontop and cover with the rest of the vegetables and the salsa. Don't drown it in salsa. For 4 pieces I used about 1/3-1/2 a 16 oz jar. Cover the dish tightly and microwave on high for 6 minutes. Test for doneness and cook longer if necessry. The more fish you cook, the longer it takes. Serve with the vegetables and pan juices either hot or cold. This could also be used as a first course in smaller quantities, half steaks or small fillets. Wendy Baker
