1. Mix all the dressing ingredients together and coat the spinach leaves with dressing.

2. Season salmon pieces with salt and pepper and let sit for 4-5 minutes. Blot off excess water from the salmon with a paper towel.

3. Oil lightly 2 pieces of wax paper (10 inch square) for each fillet. If parchment paper is available, you do not to need two sheets, nor to oil it. Place one fillet of salmon on the paper. Twist 2 opposite corners of the paper to close the ends so the juice won't run out. Bring the remaining corners up over the salmon. Twist the ends together forming a tent. By leaving two sides open, it enhances the grilling function. Do the same thing for the remaining salmon slices. Making 4 "boats".

4. Place 2 sets of Salmon on 4 chopsticks or a microwave bacon rack, on opposite sides of the turn table, leaving the center open. Cook on HIGH for 2 - 3 minutes.

5. Take salmon out of the paper and serve with the spinach salad and a lemon wedge.

* With the fat contained in the meat or fish, you can brown food in the microwave oven, without the need for additional oil.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.