Ingredients:
4 salmon steaks (approx. 1 3/4 lb.) or 4 salmon fillets, 1/2 inch thick ( approx. 1 3/4 lb.)
4 tablespoons soy sauce ( can be reduced-sodium)
2 tablespoons marsala or 2 tablespoons sherry wine
2 teaspoons lemon juice
1 tablespoon sugar
2 cloves crushed garlic
2 -3 scallions, sliced thinly, to garnish ( white and light green parts)
Directions:
Place salmon skin side down (if using fillets) in shallow microwave-safe dish, glass or plastic.
Combine the rest of the ingredients, except scallions, and pour over fish.
Cover with plastic wrap and marinate at room temperature for 30 to 60 minutes.
The longer it marinates, the more pronounced the flavor.
Turn fish once or twice while marinating, leaving it skin side up on the last turn (if using fillets).
Making sure the plastic wrap seal is tight, microwave on high for 7 minutes.
Let it stand in the microwave for an additional 3 minutes, covered, while you plate the spinach or other veggies.
Check one fillet to ensure it is cooked to your liking (All microwaves cook a little differently; I rather like medium rare salmon if it turns out that way, but others may not– if too rare, just pop it back in the microwave, sealed, and zap it for a minute or so).
Plate the salmon and sprinkle with the scallions.
Servings: 4
Time preparation: 30 min.
Time total: 37 min.