Using Panasonic INVERTER® Microwave

Developed by The Culinary Institute of America for Panasonic

  •  4 Portions
  •  Parchment paper, 16" square 4 sheets
  •  Olive oil 1 tsp.
  •  Salmon filets, cut into 6 oz. portions 4 ea.
  •  Salt 1 tsp.
  •  Black Pepper 1/2 tsp.
  •  Lemons, peeled, thinly sliced 2 ea.
  •  Celery stalks, cut into 2” strips 1 cup
  •  Shallots, thinly sliced 4 Tbsp.
  •  Parsley, chopped 2 Tbsp.
  •  Tarragon, chopped 2 tsp.
  •  Red bliss potatoes, cooked, thinly sliced 1 lb.
  •  White wine, dry 1/4 cup
  1.  Brush parchment paper with olive oil.
  2.  Arrange 3/4 cup of sliced potatoes on parchment paper, and place one portion of salmon on top of the potatoes.
  3.  Season the salmon with salt and pepper, top each portion with 2 lemon slices, 1/4 cup of celery, 1 Tbsp. of shallots, and 1 Tbsp. of herbs.
  4.  Sprinkle some white wine onto each salmon piece. Fold the paper over the top of the salmon to create a pouch and crimp the paper edges to seal.
  5.  Microwave 2 pieces at a time on P10 for 3-1/2 minutes, until the paper pouch puffs up.
  6.  Serve the salmon in the paper and slit in the pouch open with scissors or a pairing knife.

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