Salmon Steaks on Wilted Chicory Salad
Preparation time: 20 to 25 minutes
Microwaving time: 8 to 9 minutes
Standing time: 3 minutes
Nippy-tasting, curly-leafed chicory provides a dramatic contrast in color and flavor to these moist, thyme-accented salmon steaks.
6 ounces mushrooms, thinly sliced
4 1/2 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced green onions (including tops)
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced or pressed
3 tablespoons minced fresh thyme leaves or 1 1/2 tablespoons dry thyme leaves
4 salmon steaks (8 oz. each), each 1 inch thick
6 cups bite-size pieces chicory (curly endive), washed and crisped
Salt and pepper
Place mushrooms and 1 1/2 tablespoons of the oil in a 3-quart microwave-safe casserole. Cover; microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes. In a bowl, mix remaining 3 tablespoons oil, onions, vinegar, garlic, and thyme.
Rinse fish; pat dry. Coat each piece with some of the oil mixture; arrange in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish. Cover and microwave on HIGH (100%) for 4 to 5 minutes, giving each fish steak a half-turn after 2 minutes. Let stand, covered, for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.
Add any remaining oil mixture to mushrooms; stir in chicory, mixing lightly to coat greens evenly. Spoon chicory mixture onto 4 individual plates; top each serving with a salmon steak. Season to taste with salt and pepper. Makes 4 servings.
Per serving: 464 calories, 40 g protein, 17 g carbohydrates, 28 g total fat, 96 mg cholesterol, 201 mg sodium
