Cold Salmon with Herb Mayonnaise
|Salmon steaks||16 Ounce (Two 8 Ounce Each Pieces)|
|Dry white wine||1 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped flat leaf italian parsley||1 Tablespoon|
|Chopped basil/1/2 teaspoon leaf basil, crumbled||1 Tablespoon|
|Marjoram leaf||1⁄2 Teaspoon, crumbled|
|Lemon juice||2 Teaspoon|
|Ground hot red pepper||1 Pinch|
1. Place the salmon steaks in a microwave-safe 9-inch pie plate. Sprinkle with the white wine, if you wish, and the salt and pepper to taste. Cover the plate with microwave-safe plastic wrap, pleated at one side to allow for expansion.
2. Microwave at Full Power for 6 minutes or until the fish flakes easily when touched with a fork; rotate the dish one-quarter turn after the first 3 minutes of cooking time. Cool the fish in the refrigerator.
3. Stir together the mayonnaise, parsley, basil, marjoram, lemon juice and red pepper in a small bowl. Add more salt, if you wish. Refrigerate for at least 2 hours for flavors to blend.
4. To serve, place a dollop of mayonnaise in the middle of each salmon steak.