|
|
Instructions |
|
|
|
Pick a filet. For the best flavor, pick a fresh filet with a vibrant
pink-orange color that appears firm. Discoloration around the
edges of the filet can indicate a filet that is old or has been stored
incorrectly. Frozen filets, while just as easy to cook as fresh, often
have a strong fishy taste.
|
|
|
|
Marinade the fish. Italian dressing or pre-bottled teriyaki marinade
pair nicely with salmon because of their sweetness. Submerge the
filet in the marinade for several hours, at least, before you cook the
salmon in the microwave.
Remove your fish from the marinade and place it with the skin side
up in a microwave-safe glass baking dish. Be sure to spray the dish
with non-stick cooking spray, and pour the remaining marinade
over the fish before cooking.
|
|
|
|
Microwave your salmon according to size. Frozen filets are often
come in 3 to 6 oz. pieces while fresh filets come in portions
anywhere from 5 to 15 oz. Small filets should cook from 3 to 4
minutes while larger filets should cook from 6 to 8 minutes. If you
enjoy your fish rare to medium rare, reduce the cooking times by a
minute or so, and monitor it closely during cooking.
|
|
|
|
Monitor your salmon closely. Stop the microwave about halfway
through the cooking to check on its progress. The skin should crisp
up while the flesh stays moist and tender.
|
|
|
|
Originally Submitted
5/26/2013
|
