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 salmon steak.

Makes 4 servings

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