1 tbsp. unsalted butter
2 3/4 inch thick salmon steaks (about 6 oz. each)
1 tsp. olive oil
1 sm. red onion, finely diced
1 sm. garlic clove, minced
4 oz. fresh spinach, stems removed, rinsed and dried
1/2 tsp. fresh lemon juice
Lemon wedges for garnish

Melt the butter in a microwave-safe 9 inch glass pie plate on high power for 1 minute. Place the salmon steaks in the pie plate and turn several times to coat with butter. Cover with microwave-safe plastic wrap and vent on one side.

Microwave on medium power (50%) until a milky substance comes to the surface and the fish is slightly firm to the touch, 3 to 5 minutes. Turn the steaks over. Microwave, covered and vented, on medium power for 3 minutes. Let stand, covered, 4 minutes.

Meanwhile, place the olive oil, onion, and garlic in a microwave-safe 9 inch glass pie plate. Microwave, covered and vented, on high power until softened, about 30 seconds. Add the spinach leaves and stir well to combine. Microwave uncovered until the spinach is wilted, about 30 seconds. Stir in the lemon juice; microwave uncovered 30 seconds longer. Spoon the spinach mixture over the salmon steaks and serve at once, garnished with lemon wedges.

Serves 2

Preparation time: 10 minutes Cooking Time: 11 minutes Standing time: 4 minutes.