Salmon with Creamy Tomato Dill Sauce
Looking for entertaining ways to serve salmon? Fresh salmon is readily available at most supermarkets and makes for a special spring dinner with small new potatoes and asparagus.
Salmon cooks very quickly in the microwave oven. It has a higher fat content than white fish, such as sole, and tends to sputter and pop when microwaved on High. As a general guideline, cook salmon on Medium (50%) to overcome the problem. Cooking time will also depend on the thickness of the salmon, so always undercook slightly since it continues to cook after it comes out of the microwave.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free
Taste and Texturecreamy, herby, savory
- 1 tbsp (15 mL) butter
- ¼ cup (50 mL) finely chopped shallots
- 1 clove garlic, finely minced
- 1 large ripe tomato, seeded and diced
- 1 tsp (5 mL) cornstarch
- ¼ cup (50 mL) whipping (35%) cream
- 2 tbsp (25 mL) chopped fresh dill
- 4 salmon fillets (each 5 oz/150 g), skins removed (see Notes)
- 1/3 cup (75 mL) white wine or stock
- Salt and freshly ground black pepper
- 4-cup (1 L) casserole dish
- 10-cup (2.5 L) shallow rectangular baking dish or 11-by 7-inch (2 L) baking dish
In casserole dish, combine butter, shallots and garlic. Microwave, covered, on High for 2 minutes to soften. Add tomato. Microwave, covered, on High for 2 to 3 minutes or until tomato is sauce-like.
In a small bowl, blend cornstarch with 1 tsp (5 mL) cold water. Stir into casserole dish along with cream and dill. Set aside.
Arrange salmon in baking dish. Pour wine over top. Cover with plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 4 to 7 minutes or until fish is opaque. Drain liquid from dish into tomato mixture. Season with salt and pepper to taste. Keep salmon covered while finishing sauce.
Microwave sauce, uncovered, on High for 2 to 3 minutes, stirring once, until it comes to a boil and thickens slightly. Place salmon fillets on serving plates and spoon sauce over top.
2004 Johanna Burkhard