Samuel Barrett lives in the beautiful Pacific Northwest and has far too many hobbies, many of which you can read about here.
- 5-6 oz Salmon Fillet
- 1 leaf Kaffir Lime, sliced
- 1 sprig French Tarragon
- Cracked Pepper
- 1 tsp Olive oil
- Sea Salt
- 1 Meyer Lemon
1. Microwavable Dish. The dish should have at least an inch of clearance on all sides of the filet, and be about twice as tall as the fillet.
2. Plastic wrap. Avoid using very thin plastic wrap, or the cheap stuff, which tends to give off a plastic odor.
3. Cutting board. I recommend a plastic cutting board used exclusively for seafood.
4. Sharp Knife. I like to use a Santoku knife.
|Prep time||Cook time||Ready in||Yields|
one 5-6 oz serving
Easy and Delicious
If the idea of cooking fish in the microwave makes you wince, fear not! When used for the right purposes, a microwave can be a great tool that any cook can use. You might be surprised to know that many fine dining establishments have and make use of microwaves in their kitchens. Using this method,the salmon turns out moist, flaky and delicious every time. Anybody who loves fresh salmon is guaranteed to enjoy this quick, easy, Thai inspired recipe. The use of Kaffir lime is what gives this recipe the distinct taste of Thai Cuisine. You will be hard pressed to find a quicker way to cook salmon that turns out as amazing as this.
Importance of Quality Ingredients
In order to have a good finished result you need to start with quality ingredients.
1. The Salmon . Choose only the freshest wild caught salmon. Of course it's always best if you can catch the salmon yourself, but this is not always possible, of course. I prefer Chinook or Coho salmon caught in the Pacific. Whether you are buying from a grocery store or reputable fish market, they should be able to tell you the source of the fish. Be wary and be choosy, because any salmon you find that is from the Atlantic is going to be farm raised, and of lower quality. This will work if you have no alternative but it's best to avoid it.
2. Meyer lemon. Meyer lemons are slightly sweeter than other varieties and compliment the taste of seafood. They are becoming increasingly popular and more widely available in the produce section of many markets. As with the salmon, if this variety is not available you can use another as a substitute.
3. French Tarragon. One fresh sprig will do, avoid using wilted or yellowing leaves as they will give the salmon an off flavor.
4. Kaffir Lime leaf. Kaffir lime leaves are an essential ingredient in Thai cooking and give a unique flavor to seafood. Use a fresh leaf if available, otherwise a dried one will do fine.
5. Sea salt. I prefer Himalayan pink salt, but any good quality large crystal or flake sea salt will work.
6. Fresh cracked Black Pepper. It is important to use fresh cracked as opposed to pre-ground pepper to get a good flavor and mild heat.
7. 1 tsp. Extra Virgin Olive Oil. The oil helps hold the flavor and moisture in.
- Cut the kaffir leaf into small strips and divide the sprig of tarragon into 2 pieces, set aside.
- Slice 4 thin (about 1 cm) discs out of the lemon, set aside.
- Coat the filet in olive oil, then salt and pepper both sides.
- Place 2 of the lemon slices in the bottom of the dish, then put 1 half of the tarragon sprig and half of the kaffir slices on top of them.
- Place the filet on top of the lemon slices, then put the remaining tarragon sprig and kaffir slices on top of the filet, and the 2 remaining lemon slices on top of that.
- Cover the dish with plastic wrap, making sure it is airtight.
Cooking and Serving
This is the easiest part! Just put it in the microwave on high for 3 minutes, and check it to make sure it is cooked thoroughly, cooking at additional 30 second intervals. I do this to avoid overcooking, and because all microwaves vary in their power output. If you want to cook multiple servings, you can cook up to 3 fillets at a time in one container using this method, just add 2 minutes per extra fillet and use the 30 second interval method, checking each fillet as you go.
I like to serve the fillet on a bed of wilted spinach with a side of brown rice, but it goes well with many sides.
Fresh Caught Salmon
Samuel Barrett (author) from Douglas County, Oregon on February 18, 2015:
Thank you. It is so much quicker that baking and comes out just as good.
Ronald E Franklin from Mechanicsburg, PA on February 10, 2015:
I congratulate you on the care you've put into this recipe. It looks very good.
MG Singh from UAE on December 03, 2013:
Nice recipe. Looks good also
HB1985 on August 20, 2013:
This sounds AMAZING! What a clever way to cook, especially if it's a single serving.
John Coviello from New Jersey on August 19, 2013:
Looks good and relatively easy to make. I love salmon. Thanks for sharing this recipe!