Geoffrey exposes how to use the microwave to cook best, flaky salmon served with a tasty and slightly spicy butter!
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Salmon and Asparagus with Maître D'Hôtel Butter
DISH COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 35 minutes
Active: 35 minutes
Yield: 4 portions
Active ingredients
Maître D'Hôtel Butter:
2 oil-packed anchovies, drained pipes
2 teaspoons ready horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) saltless butter, at space temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons sliced fresh parsley
Asparagus:
1 lot pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and newly ground black pepper
Passion of 1 lemon
2 tablespoons chopped fresh parsley
Salmon:
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note).
Extra-virgin olive oil, for drizzling.
Kosher salt and freshly ground black pepper.
Lemon wedges, for garnish.
Directions.
For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Include the honey, Dijon, butter, lemon juice and salt and pepper to taste. Integrate to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right now, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a round shape; cool up until firm, about 30 minutes.
For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish securely with cling wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon enthusiasm and parsley.
For the salmon: Location 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments till the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the staying 2 fillets.
While the filets are still warm, dollop with some of the maître d'hotel butter on top and enable it to melt (conserve the staying maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.
Cook's Note.
For the maître d'hotel butter, if you do not own a mortar and pestle, merely mince the anchovies carefully, then use a fork to combine them with the butter. Add the extra ingredients and include with the fork. Aim to utilize farm-raised salmon here, as it has a greater fat content and will not dry out as rapidly in the microwave.
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Geoffrey Zakarian's Salmon and Asparagus with Maître D'Hôtel Butter|The Cooking area|Food Network.
It looks good, but I eat my salmon well done.
Absolutely 😉
@Natalie ‘MsCrzySxyCool’ Harris
It doesn’t take salmon long to cook, I’ll do it on the stove. A little olive oil and I’m good.
Salmon is one fish that can get parasites from both the river and also the ocean. Well worth cooking completely.
@Nana Papa
I know people make fun of people who like their meat prepared well done. I could care less, I enjoy my meat well done. You are 100% correct, many parasites are in our meets. I do not like my meat looking how it looked when I began to prepare it.
Nope sorry, Glad for entertainment. LOVE SALMON, NEVER fish in micro….
Agreed! I love salmon as well. I’m good with cooking it in the oven or on the stove. It doesn’t take long to prepare or cook.
Michelle holt
I adore GZ but I’m not cooking in the microwave.
Salmon doesn’t take long to cook. I’m good whether it’s in the oven or on the stove.
Trust me…someone will know the meal was cooked in the microwave.
Bingo
The dish looks good I want to try the meal
👍😋😋
They make it sound like the microwave is something new. Lol
This would be good for college students!
That’s cool and all, but how does it smell 👃after being nuked?
Lol! I will never know, it smells delicious in the oven and on the stove.
will try this! the salmon to be microwaved needs to be at room temp first right?
Karla Rutter
“Who’s gonna know?” The people who can feel the texture and see that it’s not cooked through…
Thank you! I’m looking at the video and thinking and saying that fish isn’t cooked. I didn’t see the other chefs eating the raw fish.
Don’t microwaves destroy precious enzymes in food? Maybe I’m wrong, but I’ve read this in Prevention magazine and other sources online as well.
Probably! I don’t see the rush. Salmon doesn’t take long to prepare. Even when you cook it in the oven or on the stove, it cooks quickly. I also cook my salmon thoroughly, I eat it well done.
They’re getting more lazier, and uninspired by the day
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Come on now. Have a little pride in yourself and cook it properly by not using a microwave
I love GZ’s dishes! I thought it was really interesting to see him use the microwave to prepare this dish especially since he was cooking salmon! I appreciate him teaching the technique of using the microwave at lower power to cook it. I always seem to learn something from him! 👍
Salmon looked raw.
Thank you!!! I was thinking and saying the same thing.