Every once in awhile you run across a recipe that changes everything! This is one of those recipes. Cooking salmon in the microwave, with veggies. How simple is that? How convenient is that? This main dish is simple, delicious and healthy. You’ll need a salmon fillet, a cup of fresh julienne veggies, a large piece of parchment paper, a little liquid, and a microwave. Chop and prep, five minutes in the microwave, then BOOM, a tasty, spot on healthy dinner of salmon and veggies!
I can’t get enough of this! As much as I love, love, love the combination of veggies below, I often have to switch up the veggies and change the sauce to accommodate what I have on hand. The method always works, it’s always good and it never heats up the kitchen. PLUS, dinner can be ready in ten minutes flat!
Fully Customizable Microwave Salmon & Veggies in Parchment
Recipe by Polly Ferguson, based on a recipe by Alton Brown
- 1 (8-ounce) salmon fillet, pin bones removed
- 1/3 cup julienne fennel bulb
- 1/3 cup julienne leeks, white part only
- 1/3 cup julienne carrots
- 1/3 cup julienne snow peas
- ½ teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground coriander (this could be customized too—curry powder, cumin, or any other powdered spice you are partial to and that would complement the veggies and the salmon could be used)
- Herbs: 6 basil leaves, chopped finely (or any mixture of herbs from your garden, or spices from your cabinet, that appeals to you—parsley, cilantro, dill, mint, rosemary, green onion, chives, fresh ginger, tarragon, lemon pepper, garlic, chili powder, curry powder, herbs de province, paprika, etc…)
- Other Stuff: 1 tsp. grated lemon or orange peel, diced pineapple, jalapeño, (maybe even some brown sugar or a drizzle of maple syrup, or a sprinkling of ground coffee or mustard…, pesto or marmalade…)
- Liquid: 1 tablespoon dry vermouth, OR orange juice, OR white wine… (just don’t use lemon juice, major Yuck!) I’d really like to experiment with soy sauce or teriyaki sauce, rice wine, melted butter (!), dry sherry, coconut milk, Asian Fish Sauce or beer
- Take a rather large piece of parchment paper and fold it in half like a book. Lay fennel, leeks, carrots, and snow peas on parchment in the center of the paper and on one side of the fold.
- Mix together salt, pepper, and ground coriander (or whatever spice mix appeals to you). Sprinkle vegetables with 1/2 of the spice mixture.
- Lay salmon on top of vegetables and sprinkle with the remaining spice mixture.
- Top salmon with choice of herbs, sprinklings, and 1 tablespoon of desired liquid (wine, vermouth, orange juice, teriyaki sauce…)
- Fold empty side of parchment over fish and starting at top, fold up both edges of parchment, overlapping folds as you move along. Once you reach the bottom tip, twist several times to secure tightly.
- Place on microwave safe plate and cook for 5 minutes, on high in microwave (or until fish reaches 131 degrees if you have an instant read thermometer and wish to use it–I don’t). Let the package sit for 2 minutes.
- Open parchment carefully and serve for a complete meal. Serve from the parchment package, if you’d like. If I am feeling fancy I take the skin off the salmon fillet, place the veggies on the plate, and put the salmon on top and sprinkle with a garnish of green onion, parsley or snipped basil.
Thanks for stopping by my kitchen today!