Poached Ginger Salmon Steaks

Ingredients

• a 1-inch piece of peeled fresh gingerroot
• sliced thin
• plus 1 teaspoon minced peeled fresh gingerroot
• 1 large garlic clove
• mashed with the flat side of a knife
• 2 lemon slices
• 2 tablespoons soy sauce
• 1 cup water
• two 1/2-inch-thick salmon steaks (each about 6 ounces)
• 1 tablespoon unsalted butter
• cut into bits
• 1 tablespoon minced fresh parsley leaves

Instructions

1. In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes.
2. Add the salmon in one layer and sprinkle it with the minced gingerroot.
3. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates.
4. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.