Simple Salmon Tails

• Microwave-safe ceramic dish with cover.
• 2 TB butter melted
• 1 small shallot, diced small
• Kosher salt and fresh ground pepper
• One whole salmon tail, any bones removed
• 1/2 cup Martini & Rossi Extra dry Vermouth
• Handful of fresh chopped dill + 1 tsp reserved
• Fresh green beans, 12 per person

1. Start salted water boiling for the stringbeans.
2. Melt butter 1-2 minutes in covered Microwave-safe dish big enough to fit the fish.
3. Add chopped shallot,* cover & cook on high 2 minutes, checking after 1 minute to make sure it hasn't burned. Salt and pepper the salmon and lay it, skin side down, on top of shallot, tucking under the small tip. Pour wine over fish. Sprinkle with the chopped fresh dill. Cover and microwave 1 or 2 minutes, checking after 1 minute .Run a knife down the middle and push apart the halves to see if it is done. If not, switch halves so the inside edge of each half is now close to the side of the dish. Then add 30 seconds more in the microwave, covered. Remove fish to heated dinner plates. Pour the fish juices over the beans and serve them with the reserved dill on top.
4. *Arrange chopped shallot in a circle because the center of the dish tends to cook faster.
5. Sometimes I skin the salmon or ask the butcher to do it. Your choice.

butter, shallot, kosher salt, salmon tail, handful of fresh chopped dill , fresh green beans

Taken from www.epicurious.com/recipes/member/views/simple-salmon-tails-52619241 (may not work)