1 1/2 pound skinless, boneless salmon, sliced into 4 servings
1 teaspoon salt
1/8 teaspoon pepper
2 cups cabbage, sliced into 2 inch long strips
1 cup leeks, sliced into 1/8-inch rings
1 cup carrots, shredded
1/4 cup chives or green onion finely chopped
1/4 cup Emmenthal cheese, shredded
2 tablespoons olive oil
< Garnish >
2 tablespoons parsley, chopped
1.
Place the cabbage in a 3-quart casserole, and arrange the salmon slices on top. Make sure not to overlap salmon slices. Sprinkle with salt and pepper.
2.
Spread the cheese evenly, layer the leeks, carrots and finish with chives.
3.
Drizzle olive oil over and cover with a vented microwave lid.* Cook on HIGH (1200W) for 12 – 13 minutes.
4.
Transfer to individual serving plates and spoon the juices from the cooking dish, over the fish. Garnish with parsley and serve.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
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1 1/2 pound skinless, boneless salmon, sliced into 4 servings