Can be prepared in 45 minutes or less.

　　Makes use of the microwave oven.

Ingredients

　　a 1-inch piece of peeled fresh gingerroot, sliced thin, plus 1 teaspoon minced peeled fresh gingerroot

　　1 large garlic clove, mashed with the flat side of a knife

　　2 lemon slices

　　2 tablespoons soy sauce

　　1 cup water

　　two 1/2-inch-thick salmon steaks (each about 6 ounces)

　　1 tablespoon unsalted butter, cut into bits

　　1 tablespoon minced fresh parsley leaves

　　In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.