Iceberg or Romaine lettuce leaves
4 salmon fillets, skinned (1 1/2 lbs./750 g)
Salt and pepper, to taste
1 tbsp. fresh lemon or lime juice
1 tbsp. fresh dill, minced (or 1 tsp. dried)
Additional dill and lemon slices, to garnish
This is a winner in my cooking classes! Other fish fillets (sole, roughy, snapper) can be used. Salmon is very high in Omega-3 fatty acids, which help fight heart disease. This recipe is so quick and scrumptious, it’s no problem to cook fish two or three times a week.
1. Wash lettuce; shake off excess water. Arrange a layer of lettuce leaves in the bottom of a glass pie plate. Arrange fish in a single layer, with thicker edges of fish towards the outside edge of the dish. Season with salt, pepper and lemon juice; top with dill. Cover with another layer of lettuce.
2. Microwave fish on HIGH for 3 minutes. Rotate the plate 1/4 turn and cook fish 3 minutes longer. Fish should be even in color. Let fish stand for 3 to 4 minutes. It should flake when lightly pressed. If undercooked, microwave 1 or 2 minutes more. Discard lettuce. Garnish salmon with fresh dill and thinly sliced lemon. Delicious hot or cold.
Yield: 4 servings. Leftovers keep 2 or 3 days, or can be frozen.
* Note: Instead of dill, vary the herbs used to season the fish (e.g., tarragon, parsley, basil, thyme or oregano). If using dried herbs, use 1/3 of the amount.
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