Herbed Salmon Steaks
4 salmon steaks, each about 6 ounces
1 Tablespoon olive oil
1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon ground black pepper
2 small limes
- Place salmon steaks in 1-3/4 quart
TupperWave Stack Cooker
casserole with thickest portion toward outside edge of casserole.
- Rub each steak with some of the olive oil, then
sprinkle with thyme and pepper and the juice of one lime.
- To stack cook, place in middle position.
Otherwise, cover with 3/4 quart casserole/cover. Microwave until fish
flakes easily with a fork.
- Cut remaining lime into wedges and serve with each
Makes 4 servings
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