Salmon steak that’s easy to make
By Seth Briliant
Because my bride loves seafood, we’re always trying different types of fish and different ways to prepare them. We really enjoy barbecued salmon. But when we didn’t feel like firing up the gas grill, we discovered a fast and easy way to get dinner on the table in about five minutes by microwaving the salmon instead.
At about $11 a pound, salmon is an affordable fish, especially since most people are fine with a 6- to 8-ounce portion for dinner. It’s also a tasty fish and doesn’t require a lot of seasoning or marinating.
Purchase a piece of whole salmon (not the horseshoe-shaped “salmon steak” cut). It’s not necessary to buy a skinless filet. In fact, the skin helps to hold the fish together while it cooks, and it comes off easily when it’s done.
Place the filet on a microwave-safe dinner plate and sprinkle salt and pepper over the fish; add a little paprika for color if you like. Cover the fish with a paper towel, which protects from any spatters making a mess when oil in the fish pops, as it does when heated.
Microwave the fish on high for about three minutes, then check the thickest part with a kitchen thermometer. It needs to reach at least 145 to 150 degrees. If it needs a little more time, continue microwaving it, covered with the paper towel, in 15- or 30-second increments. And there it is: dinner in five minutes or less.
A good side dish is mashed potatoes. We highly recommend the Ore-Ida Baby Reds, which can be prepared in five minutes while the fish cooks. These “instant” potatoes have a great texture and taste. Add some string beans or spinach and you have a fine meal.
On the other hand, if you feel like barbecuing your salmon instead, here’s a few tips:
Once again, don’t buy the salmon steak cut; go for the whole salmon, not a skinless filet. Pieces that are between 1/2 and 3/4 of a pound are the most manageable size on a grill. Cut anything larger into two or more pieces for ease of cooking.
Sprinkle the salmon with salt and pepper, and add a little paprika for color if you like.
Heat the grill to 400 degrees. Turn the burners off, lightly spray the grates with some PAM cooking spray, and then relight the burners. This prevents the PAM container from igniting or exploding because of an open flame traveling back up the spray into the bottle. Put the salmon on the grates, skin side down, and if you like, brush some barbecue sauce on the salmon flesh.
After about three minutes, flip the pieces with a large, wide spatula and cook them for another three minutes. At this point the salmon should begin to flake, so carefully flip the pieces one more time and check the middle of the thickest piece with a kitchen thermometer. If it reads at least 150 degrees, the salmon is done. Some people like it well done to about 165 degrees.
Transfer the salmon to a serving plate, where it should easily separate from the skin, and enjoy!
