Poached Salmon Steaks
|Chicken bouillon||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Teaspoon|
|Salmon steaks||4 , formed into uniform shapes and secured with string|
|Butter||1⁄4 Cup (4 tbs)|
|Crumbs||1⁄4 Cup (4 tbs)|
1 Place the stock (bouillon), bay leaf, salt and pepper and lemon juice in a 600ml/1 pint (2 1/2 cup) jug. Microwave on full power for 1 1/2 minutes.
2 Arrange the salmon steaks in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish. Pour the stock over,sprinkle with crumbs and put 15g/1/20z (1 tablespoon] butter onto each salmon steak.
3 Cover with plastic wrap, and pierce. Microwave on full power for 5-6 minutes, turning steaks over once, half way through cooking.
4 Stand for 2 minutes before transferring the salmon to a serving dish. Remove string and serve, garnished with lemon, parsley or bay leaves.