Using a Microwave 3 Tier Steamer

Once Upon a time, not too many years ago, I bought myself a microwave two tier steamer. It stood in my cupboard for God knows how long and I thought, l am not going to use it, as I don’t really want to cook in the microwave.

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But, one day I needed to cook some broccoli quickly, as I had forgotten to cook them and my dinner guests were waiting. I thought “Oh well I’ll give it a try in the steamer”. The broccoli was already split into florets, so I put some water with some salt in the lower basin, I placed the washed broccoli in the first tier and put the steamer lid on, placed the steamer in the microwave for 3½ minutes on full heat. And you won’t believe it, but it was crunchy, it was cooked, it was lovely. I was surprised and nobody noticed, they just thought I was re-warming the broccoli.

Since then, I have experimented with the steamer and it also worked extremely well with carrots, leeks, cauliflower, sweetcorn washed and wrapped in kitchen towel, and my latest Steamed Salmon steak.

My meal off today is a piece of salmon, with carrots and leeks all in the steamer at the same time or served from the steamer within 4-3½ minutes served with a little melted butter.

This is how to make the salmon dinner:

  • 200-250g Salmon steak
  • A piece of baking paper
  • 1 portion Carrots, peeled, Julienned and rinsed
  • 1 portion Leek, cut in 1cm rings and rinsed
  • 1 tbsp salt
  • 1 tbsp butter for serving
  1. In the bottom tier: Half fill with water and add the salt.
  2. in the 1st tier: place the carrots and leeks (not mixed).
  3. In the 2nd tier: place the salmon skin down on top of the cut baking paper (slightly bigger than the salmon).
  4. Add a pinch of salt and pepper to the salmon.
  5. Then put the steamer together place the steamer lid on top and place it in the microwave.
  6. Microwave on full power for 3½-4 minutes.

Serve with the butter. That’s it. Enjoy.

If you just want to steam the salmon on its own, place the salmon in the 1st tier and steam for 2½ -3½ minutes depending on the thickness of the salmon.

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