Yield: 4 Servings
|Salt and freshly ground|
|Pepper -- to taste|
|2 tablespoons||Butter or margarine|
|3 teaspoons||Fresh dill -- finely|
|1 tablespoon||Lemon juice, or more to|
|¼ cup||Whipping cream|
|Dill or parsley sprigs --|
1. Gently rinse salmon; remove any small bones with tweezers or needle-nose pliers. Pat dry with paper towels. Season with salt and pepper.
2. Place butter in an 8- or 9-inch square glass baking dish. Microwave on 100% power about 45 seconds to melt butter. Stir dill and lemon juice into butter. 3. Arrange fish in a single layer in baking dish, with the thickest portions toward the outside of the dish. Turn to coat both sides with butter. Cover dish with waxed paper.
4. Microwave on 100% power until fish turns from transparent to opaque, 3 to 6 minutes; give dish a quarter turn after 2 minutes. Check doneness by cutting into center of thickest portion. Place cooked fish on a platter; cover with foil.
5. Stir cream into juices in dish. Microwave on 100% power about 2 minutes.
Add salmon juices that have accumulated on dish and microwave 2 to 4 minutes longer, or until sauce thickens and lightly coats a spoon. Season with salt and pepper; adjust dill and lemon juice to taste.
6. Spoon sauce over fish. Garnish with dill or parsley.
Recipe By : the California Culinary Academy File