Title: Salmon with Cucumbers and Dill
Categories: Fish
Yield: 2 Servings

6 Scallions
1/2 lb Cucumber; trimmed, peeled,
-halved; seeded and cut
-across into 1/8-inch slices
1/2 lb Skinless salmon fillet;
-halved lengthwise and each
-half cut across into six
-slices
1/4 c Packed chopped fresh dill
1/4 ts Kosher salt
2 tb Nonfat yogurt (optional)

From: Pat Gold

Date: Wed, 24 Jul 1996 17:12:11 -0700
This is one of the few microwave recipes that I really like. I don't make
it as per the ingredients in the recipe. You will find my variation on the
recipe below.

Microwave Gourmet Healthstyle Cookbook, Barbara Kafka, Yield: Serves 2
Doubles Easily. This tastes absolutely wonderful served cold as well as
hot.

1. Trim white part of scallions to 2 inches. Thinly slice scallion greens
to make 1/4 cup. Reserve.

2. Arrange cucumbers in a ring around inside edge of a 10-inch quiche dish
or pie plate. Place scallion whites over cucumbers.

3. Arrange salmon pieces in a single layer in the center of the dish.
Sprinkle on scallion greens, dill and salt. Cover tightly with microwave
plastic wrap. Cook at 100% for 2 minutes 15 seconds in a 650- to 700-watt
oven. Prick plastic to release steam.

4. Remove from oven and uncover. Serve with a tablespoon of yogurt on each
portion, if desired.

For 400- To 500-Watt Ovens: Cook for 5 minutes.

Variation: Cover the bottom of the quiche dish or pie plate with white
wine. I don't use a lot, probably about an eighth of an inch or slightly
more. Chop up a ripe tomato and put the chopped tomato on top of the white
wine. Proceed with above recipe.

JEWISH-FOOD digest 277

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.