Poached Salmon Hollandaise
|Dry vermouth/Fresh lemon juice||80 Milliliter|
|Basil sprig/1 tsp/5 ml dry basil||3|
Place the piece of salmon on a rack and set in a 9-inch (23 cm) microwave-safe pie plate.
Melt the butter 1 minute at HIGH and pour over the fish.
Then pour the vermouth or lemon juice around it.
Salt and pepper to taste.
Sprinkle with the basil.
Preheat the convection part of a microwave oven at 350Â°F (180Â°C).
Bake 30 minutes or 10 minutes per inch (2.5 cm) of thickness.
When cooked, remove from oven, cover dish with plastic wrap.
Cool, then refrigerate for 12 hours.
The juice turns into a delicious jelly to serve with the fish, along with the Dijon Hollandaise.
Serving size: Complete recipe
Calories 1774 Calories from Fat 882
% Daily Value*
Total Fat 99 g153%
Saturated Fat 46.7 g233.4%
Trans Fat 0 g
Cholesterol 692 mg230.7%
Sodium 1080.9 mg45%
Total Carbohydrates 1 g0.4%
Dietary Fiber 0.08 g0.32%
Sugars 1 g
Protein 200 g400.5%
Vitamin A 66.6% Vitamin C 0.9%
Calcium 16.2% Iron 45.2%
*Based on a 2000 Calorie diet