NECESSITY the mother of...

I think invention is the word to complete the saying. I do not claim to have invented anything, but rather discovered the how and why of something I normally eschew...i.e. cooking in the microwave.

We have had an early heat wave here in Florida and alas, and, of course, our air conditioning unit failed. While we were able to keep the temperature at a comfortable level in the condo with ceiling fans, the idea of heating up my tiny kitchen in order to cook dinner was most unappealing. Yet the idea of having to stop somewhere for take-out or eating processed prepared food was even less appealing. You want and need vibrant and fresh food when it's hot!

So I did grill some meat and fish on the deck a few times, and learned to use the microwave for potatoes to make Potato, Herb and Red Wine Vinaigrette Salad, but was yearning for a poached salmon salad with a creamy tarragon lemony dressing.
The tomatoes, cucumbers, zucchini and Vidalia onions are perfect right now at the market and are just screaming to be paired with fresh poached salmon!

I had expanded my use of the microwave beyond reheating and defrosting (the functions I had previously assumed were the only acceptable functions of the microwave) by using it to cook the potatoes. So why not try it with fish? I checked the internet and discovered people do it all the time! Sometimes my background in classics and food snobbery is a detriment..

Microwaved Salmon Fillet was just spectacular and my husband suggested we have it more often! Moist, tender, and bursting with flavor, this salmon will be part of our dining experience from now on..not to mention the ease of preparation and clean up!
So here it is:

Lay a piece of salmon fillet in a microwave dish. Top the fillet with thin slices of lemon, salt and pepper and sprinkle with a little tarragon (or herb of your choice). Add a little white wine and water to the dish and place a piece of waxed paper over top. Microwave for 5 minutes more or less depending on the thickness of your fillet. Mine was about an inch and 5 minutes was perfect.

Make a bed of butter lettuce and watercress or arugula on a platter. Arrange sliced tomato, cucumber, cooked red potato wedges, Vidalia onion, sliced zucchini and black olives in an attractive pattern on platter. Top with Salmon Fillet.

Make a dressing by combining mayonnaise, fresh lemon juice, tarragon, salt, pepper, garlic. Drizzle over salad and enjoy!