Salmon with cucumbers and dill
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Scallions | |
| ½ | pounds | Cucumber; trimmed, peeled, halved; seeded and cut across into 1/8-inch slices |
| ½ | pounds | Skinless salmon fillet; halved lengthwise and each half cut across into six slices |
| ¼ | cup | Packed chopped fresh dill |
| ¼ | teaspoon | Kosher salt |
| 2 | tablespoons | Nonfat yogurt (optional) |
Directions
From: Pat Gold <plgold@...>
Date: Wed, 24 Jul 1996 17:12:11 -0700 This is one of the few microwave recipes that I really like. I don't make it as per the ingredients in the recipe. You will find my variation on the recipe below.
Microwave Gourmet Healthstyle Cookbook, Barbara Kafka, Yield: Serves 2 Doubles Easily. This tastes absolutely wonderful served cold as well as hot.
1. Trim white part of scallions to 2 inches. Thinly slice scallion greens to make ¼ cup. Reserve.
2. Arrange cucumbers in a ring around inside edge of a 10-inch quiche dish or pie plate. Place scallion whites over cucumbers.
3. Arrange salmon pieces in a single layer in the center of the dish.
Sprinkle on scallion greens, dill and salt. Cover tightly with microwave plastic wrap. Cook at 100% for 2 minutes 15 seconds in a 650- to 700-watt oven. Prick plastic to release steam.
4. Remove from oven and uncover. Serve with a tablespoon of yogurt on each portion, if desired.
For 400- To 500-Watt Ovens: Cook for 5 minutes.
Variation: Cover the bottom of the quiche dish or pie plate with white wine. I don't use a lot, probably about an eighth of an inch or slightly more. Chop up a ripe tomato and put the chopped tomato on top of the white wine. Proceed with above recipe.
JEWISH-FOOD digest 277
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .