Serves: 2
Total Calories: 15
Pat fish dry. Place a double thickness of paper towels in bottom of a microwavable pie plate. Arrange steaks with thickest portions toward outer edge of plate, overlapping thin ends for even thickness. Lightly sprinkle with salt and pepper. Place herb sprig on top of each steak. Arrange lemon slices in single layer, covering salmon and herb sprig. Add wine. Cover with plastic wrap, turning one corner back. Microwave at 100% power (700 watts) 4 to 4 1/2 minutes until fish begins to flake easily, rotating dish one-half turn after 3 minutes. Let stand, covered, 4 minutes.
Transfer to individual plates and serve immediately with lemon wedges. Or cool slightly, then cover and refrigerate until ready to serve.
Serve with Creamy Swedish Cucumbers toasted buttered bagels, and clusters of grapes.
This Seattle Salmon Steaks recipe is from the Simple Dishes/Summer Days Cookbook. Download this Cookbook today.
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