So it’s Valentines Day and you want to impress your date with something fancy and beautifully plated, but you only have half an hour to spend in the kitchen.
This Mustard-Crusted Salmon sits on a cirtrus-y bed of cauliflower salad that can function as a rice substitute (think of it as upgraded cauliflower rice) and is playfully garnished with bright green parsley. It looks like a masterpiece on the plate alone with its range of colors and textures. Biting into it reveals the pinkish-orange salmon hue, with the fish meat moist and soft as cheeks. Your date will never guess that you cooked it in a microwave, and we won’t tell either.
Microwave Salmon and Cauliflower Salad
- Serves: 2 people
- Active time: 30 minutes
- Total time: 30 minutes
- Difficulty: Easy
- Special tools: Microwave
- 1 large head of cauliflower
- 1/2 cup parsley, chopped
- 2 tbsp dill, chopped
- 1/2 cup cashews, chopped
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp capers
- Salt and pepper, to taste
- 16-20 oz. salmon fillet
- 1/4 cup mustard
- 2 tsp salt
- 2 tsp ground black pepper
- 2 slices of lemon, seeds removed
- Thoroughly wash the cauliflower and shave into thin slices. Set aside.
- Mix all the dressing components together in a bowl. Pour half over cauliflower, tossing to coat. Set the other half aside.
- Place the salmon on a microwave-safe dish. Spread the mustard all over the surface of the salmon. Season with salt and pepper.
- Shingle the thin slices of lemon over the salmon to protect the fish and prevent from overcooking.
- Cover the dish tightly in plastic wrap then poke a few holes in the plastic with a fork to allow the steam to escape.
- Microwave the salmon for 3-5 minutes, depending on the setting of your microwave.
- If the salmon is not yet done, cook in 30 second intervals until a thermometer inserted in the thickest part reads 145F.
- Remove from the microwave and remove the plastic.
- Place the salmon on a platter with the shaved cauliflower salad.
- Serve the remaining dressing on the side or on top of the fish.