Microwaves are one of the great conveniences of life. They heat up our coffee and lunch at work, make popcorn for snacks and heat up leftovers for a quick dinner. While most of us admit to using the microwave for these tasks, there are fewer who find they truly cook meals using them.
“Everyone says that all they use it for is defrosting, reheating and making popcorn,” Johanna Burkhard says at a recent Microwave Myth Debunking session put on by Panasonic at Toronto’s Calphalon Culinary Centre, “but when I tell them to write down everything they’ve put into it over a week, they surprise themselves.”
Burkhard should know. She wrote the book on it. Or rather, one of the books on microwave cooking, hers being 125 Best Microwave Oven Recipes. Other best-sellers include The Well-Filled Microwave Cookbook and Microwave Gourmet by Barbara Kafka, regarded as the bible on the subject.
Your may find that you mostly melt chocolate or steam some broccoli in your microwave but Burkhard shows that you can whip up several fast and nutritious dishes, including perfectly cooked asparagus with Gorgonzola and pine nuts, Mediterranean chicken, and an especially tasty one-dish meal of spicy ginger salmon with steamed vegetables.
Go ahead, try it:
JOHANNA BURKHARD’S SPICY GINGER SALMON WITH STEAMED VEGETABLES – 3 tbsp (45mL) orange juice – 4 tsp (20mL) soy sauce – 1 tbsp (15mL) rice vinegar – 1 tbsp (15mL) packed brown sugar – 1 tsp (5mL) cornstarch – 2 tsp (10mL) minced fresh ginger – 1 small clove garlic, minced – ½ tsp (2mL) chili paste or to taste – 2 centre-cut salmon fillets (5 ozs/150g each), skin removed – 1 cup (250mL) thinly sliced mushrooms – 2 cups (500mL) shredded Swiss chard or spinach – ½ red bell pepper, cut into 2″ (5cm) thin strips – 1 green onion, finely sliced
1. In a glass measure, blend orange juice, soy sauce, vinegar, brown sugar and cornstarch until smooth. Add ginger, garlic and chili paste. Microwave on high for 1 to 1½ minutes, stirring once, until sauce comes to a full boil and thickens. Sauce will be quite thick. 2. Place salmon in an 8″ (2L) glass baking dish, pour prepared sauce overtop, cover with microwave-safe plastic wrap and turn back one corner to vent. Microwave on medium (50% power) for 3½ to 5 minutes or until fish is just opaque.
3. Layer with mushrooms, Swiss chard, red pepper and green onion. Cover and cook at medium for 3 to 4 minutes or until Swiss chard is just wilted and pepper is tender-crisp. (I suggest serving this with rice.) Makes 2 servings.