Salmon with Mushroom, Apple and Endive Salad

by | Updated: December 3rd, 2016 | Read time: 3 minutes

Using your microwave oven saves hours of time and energy. You can use your microwave to prepare everything from appetizers to desserts. The microwave is also energy-efficient, won’t heat up your kitchen, and it helps to retain more nutrients in your foods during the cooking process.   In some cases, a microwave is the best way to cook a dish, especially in the case of fish and vegetables, because it steams the food for a better taste and texture.

When cooking on any other power level than HIGH, the oven cooks by cycling power on and off, so the energy has a chance to move through the food without overcooking it.   MEDIUM and LOW power are generally used to soften, melt, and defrost foods, while HIGH is usually used for cooking.  Carefully follow the recipe when using your microwave and you’ll have beautifully cooked meals each time!

This recipe for Salmon with Mushroom, Apple and Endive Salad is easy to assemble and cooks in minutes.     Best of all, by using a microwave, you’re saving precious resources while preparing a delicious dish!

Salmon Salad

Salmon with Mushroom, Apple and Endive Salad

Makes 4 servings

Olive oil infused with sage and thyme perfectly accents the moist salmon steaks and the sharpness of the endive.


4 salmon steaks (8 ounces each), each 1-inch thick
4 1/2 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced green onions, white ends and green tops, roots discarded
1 1/2 tablespoons apple cider vinegar
1/2 tablespoon honey
2 cloves garlic, minced
2 tablespoons minced fresh thyme leaves or 1 tablespoon dry thyme leaves
2 tablespoons minced fresh sage leaves or 1 tablespoon ground sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 ounces crimini or button mushrooms, thinly sliced
6 cups bite-size pieces curly endive (also known as chicory), washed
1 large Gala or Fuji apple, cored, seeded and thinly
2 tablespoons freshly squeezed lemon juice

Rinse fish and pat dry. In a bowl, mix together 3 tablespoons of the oil, the onions, vinegar, honey, garlic, thyme, sage, and 1/2 teaspoon salt and 1/2 teaspoon pepper.   Use 2 tablespoons of the seasoned oil to coat both sides of the salmon.    Set the reminder of the oil aside.   Arrange the salmon in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish.

Cover and microwave on HIGH (100%) for 4 to 5 minutes, giving each fish steak a half-turn after 2 minutes. Let stand, covered, for 4 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.   Cover and set aside.

Place mushrooms, and the remaining 1/2 teaspoon of the salt and pepper and   the remaining 1 1/2 tablespoons of the oil in a 3-quart microwave-safe casserole. Cover; microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes.

Add any remaining seasoned oil mixture to the cooked mushrooms to make a dressing.   Stir in the endive, mixing lightly to coat greens evenly. Spoon endive and mushroom mixture onto 4 individual plates. Top each with the apple slices, sprinkle with the lemon juice, and a serving of the salmon steak.

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”