Poached Salmon With Lemon Sauce
In this recipe, tender salmon fillets are gently cooked in milk in the microwave, resulting in a deliciously moist and flavorful dish. The creamy sauce, made with margarine, flour, and seasonings, complements the fish beautifully. With easy microwave instructions, this dish is perfect for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 4 salmon
- 250ml/9fl oz skimmed milk
- 25g/1oz polyunsaturated margarine
- 25g/1oz plain flour
- ½ lemon, juice only
- (optional) black pepper
- 4 salmon
- 250ml/9fl oz skimmed milk
- 25g/1oz polyunsaturated margarine
- 25g/1oz plain flour
- ½ lemon, juice only
- (optional) black pepper
Instructions
- Place the salmon fillets in a microwave-safe dish and pour over the milk.
- Cover the dish with cling film, ensuring it does not touch the food and leave a small area open.
- Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand.
- Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds.
- Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly.
- Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps.
- Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm.
- Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps.
- After 3â4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug.
- Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) â and whisk.
- Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.