Recipe

Microwave Salmon Ring Recipe

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Ingredients

2 c Onion, sliced
1 c Celery, sliced
2/3 c Oil
1/4 c Parsley, sliced
2/3 c Flour
4 Cloves garlic, minced
1/4 c Green onion tops, sliced Approximately 1/4 c hot water
1/2 c Green bell pepper, sliced

Directions

Step #1 While we are both good at whipping up perfect rouxs as needed, we have found this to be a very easy & excellent method which is one fast way to start a gumbo or sauce piquant or other concoction.
Step #2 This is tricky only in that you must adjust it to your individual microwave & utensils for proper timing.
Step #3 With this quantity of oil in a microwave, it gets hotter than you realize very fast & can't be easily stopped.
Step #4 It will go from pale to burnt quickly if you are not careful but it didn't take us long to master.
Step #5 Cooking the greens this way is equivalent to how we would likely start a gumbo in a black pot on the stovetop.
Step #6 Try it & you may never worry about the standard method.
Step #7 Local experts have not detected any taste differences.
Step #8 MICRO-ROUX ROUX is an equal mixture of oil & flour that is browned & used as a thickening base for many of the South Louisiana dishes such as stews, gumbos, etouffes & sauce piquantes.
Step #9 It not only thickens, but it also gives a different, quite distinct flavor due to the browning of the flour.
Step #10 Cooking Time: 12 mins Utensil: 4-c glass measuring c Makes 4 c 1.
Step #11 Mix oil & flour together in a 4-c measure.
Step #12 Microwave uncovered on HIGH 6-7 mins.
Step #13 Stir at 6 mins - Roux will be a light brown at this time & will need to cook 30 seconds to 1 min longer to reach the dark brown color so important in making Louisiana gumbos & stews.
Step #14 The Roux will be very hot, but usually the handle on your glass measuring c will stay cool enough to touch.
Step #15 2.
Step #16 Add onion, celery & bell pepper to Roux in measuring c.
Step #17 Stir & return to Microwave.
Step #18 Saute, on HIGH 3 mins.
Step #19 3.
Step #20 Add garlic, parsley & green onion to Roux, stir & return to Microwave.
Step #21 Saute on HIGH 2 mins.
Step #22 You should have about 3-3/4 c of Roux now.
Step #23 If any oil has risen to the top, pour this off.
Step #24 4.
Step #25 Slowly add enough hot tap water to bring Roux to the 4 c mark.
Step #26 Stir & you will have a smooth dark Roux in only 12 mins.
Step #27 Roux freezes very well & you are ready at any time to put together a delicious gumbo or stew.
Step #28 --.
Enjoy the MICROWAVE SALMON RING recipe