Baked Salmon with Succotash.jpg

Microwave-Poached Salmon with Succotash

When it comes to salmon, less is more. The less you put on the salmon while cooking it, the better it tastes. When you poach the salmon in the microwave, it brings out the smooth, silky texture of the salmon. One bite of this salmon, and you can feel the ocean breeze on your face and the sand between your toes.

Cook Time - 3 minutes  

 Prep Time - 20 minutes                 

Serves 2

Ingredients

​For Salmon

  • 2 salmon fillets (8 ounces each)
     

  • 2 teaspoons avocado oil
     

  • ½ teaspoon salt
     

  • ½ teaspoon crushed black pepper
     

  • ½ teaspoon garlic powder

​For Succotash

  • ½ cup chopped jicama
     

  • ¼ cup chopped tomatoes
     

  • 1 tablespoon chopped poblano chili pepper
     

  • ¼ teaspoon minced garlic
     

  • ½ teaspoon lemon zest
     

  • ½ tablespoon lemon juice
     

  • ½ teaspoon salt
     

  • ¼ teaspoon crushed black pepper
     

  • ½ tablespoon extra virgin olive oil

For Serving

  • 1 cup fresh baby spinach (not frozen)

Cooking Instructions

Omnipan – Small and Medium

  1. Blot the salmon fillets with a paper towel from all sides. Place them in the medium Omnipan.
     

  2. Brush the salmon fillets with oil or melted butter from all sides. Sprinkle the salt, pepper, and garlic powder on all sides of the fillet.
     

  3. Place the Omnipan with the lid in the microwave. Open the steam vent on the lid so that the steam can escape. Microwave on High for 3 minutes. If using a meat thermometer, the internal temperature should reach 140°F/60°C. If needed, microwave for 30 seconds, or until the salmon flakes easily with a fork.
     

  4. When you remove the salmon from the microwave, let it rest for 5 minutes before serving.
     

  5. Mix all the succotash ingredients in the small Omnipan. These will not be cooked.
     

  6. When serving, place the baby spinach on the plate first. Place the salmon on top of the baby spinach. If any juices are present in the medium Omnipan, spoon those over the salmon. Spoon over half of the succotash on top of each salmon fillet.

Notes
  • Replace the baby spinach with any salad of your choice. Leafy salad tossed with any light vinaigrette will pair well with the delicately flavored salmon.
     

  • Serve with any roasted vegetables such as potatoes, carrots, cauliflower, asparagus, or broccoli.
     

  • You can also serve this salmon over cauliflower rice, mashed potatoes, or creamy mashed cauliflower.
     

  • No matter what you serve the salmon with, make sure the side dish's flavor is not overpowering.

  • Select salmon fillets that have a bright orange flesh. The raw salmon you select should not smell too fishy. It should instead have a warm ocean breeze aroma.
     

  • If using frozen salmon fillets, thaw in the refrigerator for 6 to 8 hours, or immerse in cold water for 30 minutes before cooking.

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