Q1: Is it really safe and delicious to cook a beautiful piece of salmon in the microwave?

Yes, absolutely! It's one of the best and most foolproof ways to do it. The key is to think of your microwave not as a tool for just reheating, but as a steamer . By poaching the salmon on a lower power setting in a flavorful, fatty liquid and trapping the steam with a tight cover, you are creating the perfect, gentle, moist-heat environment to cook the delicate fish without it ever drying out.

Q2: What is the secret to not overcooking my fish in the microwave?

The secret is to use a lower power setting (50%) and to check for doneness on the early side. All microwaves are different, so it's a great idea to check your salmon after about 5 minutes. It is perfectly cooked when it flakes easily with a fork. Remember, it will also continue to cook for a minute or two from the residual heat after you remove it from the microwave.

Q3: Can I make this recipe on the stovetop instead of in the microwave?

Of course! To make this on the stovetop, simply complete all the steps in a large skillet over a medium heat. Sauté your aromatic paste, add your liquids and bring them to a simmer, and then nestle your salmon into the broth, cover the skillet, and let it poach gently for about 8-10 minutes.

Q4: What is lemongrass, and how do I prepare it for this recipe?

Lemongrass is a wonderfully fragrant herb that is a staple in many Southeast Asian cuisines. It has a beautiful, citrusy, and floral aroma. To prepare it, simply trim off the tough, woody root end and the dry, upper leaves. For a paste like this, you just need to peel off the tough outer layer and then roughly chop the more tender, pale bottom portion of the stalk.

Q5: Can I use a different kind of fish?

Yes! This gentle poaching method would also be fantastic with another firm, flaky white fish, like cod, halibut, or even some large shrimp (they will only need about 2-3 minutes to cook).

15-Minute Microwave Salmon in Red Curry (Easy Recipe!)

A quick and easy recipe for a flavorful Thai-style red curry poached salmon, uniquely cooked entirely in the microwave. The dish starts with an aromatic oil made by processing shallots, cilantro, jalapeño, lemongrass, and ginger. This is microwaved, then combined with full-fat coconut milk and red curry paste to create a fragrant poaching liquid. Skinless salmon fillets are then gently cooked in this sauce in a covered pie plate at medium power until tender and flaky. The finished dish is served over rice.

Author: Grace

Ingredients

2 tablespoons vegetable oil
1 small shallot, roughly chopped
2 tablespoons chopped fresh cilantro leaves and stems, plus more for garnish
1 small jalapeño pepper, seeds removed
1 small stalk lemongrass, roughly chopped
1 (1-inch) piece fresh ginger
1 (14-ounce) can full-fat coconut milk
1 tablespoon red curry paste
2 teaspoons light brown sugar
3/4 teaspoon kosher salt
1 tablespoon fresh lime juice
4 (4-ounce) skinless salmon fillets
Cooked rice, for serving

Instructions

Make the Aromatic Oil: In a mini food processor, process the vegetable oil, shallots, cilantro, jalapeño, lemongrass, and ginger until very finely chopped, scraping down the sides as needed.
Spoon this mixture into a 9.5-inch microwave-safe glass pie plate. Microwave, uncovered, on HIGH for 3 to 4 minutes, until it sizzles and is fragrant.
Make the Poaching Liquid: Stir the coconut milk, red curry paste, brown sugar, and 1/2 teaspoon of salt into the pie plate until combined. Microwave, uncovered, on HIGH for 3 to 4 minutes, until the mixture is simmering.
Cook the Salmon: Stir in the lime juice. Place the salmon fillets, evenly spaced, in the coconut milk mixture. Sprinkle the remaining 1/4 teaspoon of salt on the salmon.
Cover the pie plate tightly with microwave-safe plastic wrap. Microwave on MEDIUM (50% power) for about 6 minutes, or until the salmon is cooked to your desired doneness. You may need to cook for longer in 1-minute intervals depending on your microwave’s power.
Garnish with more cilantro and serve the salmon and sauce scooped over cooked rice.

Notes

This entire meal is cooked in the microwave, making it a very fast and convenient one-dish meal with minimal cleanup.
Cooking the salmon on medium (50%) power is a key step that allows it to poach gently and evenly without becoming tough.
The recipe was tested in a 1000-1250 watt microwave; cooking times may need to be adjusted for different models.
If you don’t have a mini food processor, you can finely chop the aromatics by hand.

Find it online: https://www.eatswithsoul.com/microwave-salmon-in-red-curry/