Salmon and Parsley Buttered Potatoes
|Red potatoes||12 Ounce, cut into 1 1/2-inch chunks|
|Onion||1 Medium, thinly sliced, separated into rings|
|Salmon steaks||16 Ounce (2 Steaks, 8 Ounce Each And 1 Inch Thick)|
|For butter sauce|
|Reconstituted natural butter flavored mix||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Teaspoon|
|Ground sage||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
In 1-cup measure, blend all butter sauce ingredients.
In 10-inch square casserole, combine potatoes and onion.
Pour half of butter sauce over potatoes and onion.
Set remaining sauce aside.
Microwave vegetables at High for 7 to 8 minutes, or until potatoes are almost tender, stirring twice.
Arrange vegetables around outside edges of dish.
Arrange salmon steaks in center of dish with thickest portions toward outside of dish.
Drizzle remaining sauce over salmon and vegetables.
Microwave at 70% (Medium High) for 10 to 15 minutes, or until fish flakes easily with fork, rotating dish twice.
Let stand, covered, for 3 minutes.