Microwave Salmon in a Parchment Envelope
This salmon cooks in a sealed parchment heart, so the fish steams in its own juices along with a thick bed of fresh herbs. Dill, parsley, oregano, thyme and rosemary sit beneath the fillet, while lemon, white wine and a little butter add moisture and perfume. The microwave does the work in about four minutes, and the packet keeps the kitchen clean. The contributor also gives an oven option.
Instructions
Fold a 15 x 36-inch sheet of parchment paper in half like a book. Draw a large half-heart against the fold, with the fold as the center line, then cut it out and open the paper flat.
Spread the fresh herbs over one half of the heart. Lay 2 lemon slices on the herbs and set the salmon on top. Season both sides of the fish with salt, paprika and black pepper.
Drizzle the salmon with white wine and scatter the butter cubes evenly over it. Cover with the remaining 2 lemon slices.
Fold the empty half of the heart over the fish. Starting at the top of the heart, fold the edges of the paper up in small overlapping creases, working toward the point. At the tip, twist the paper several times so the packet is sealed tightly.
Put the packet on a microwave-safe plate and microwave on high for 4 minutes, or until the internal temperature of the fish reaches 131°F. Open the parchment carefully and serve the salmon warm.
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