2 salmon steaks, 1 inch thick, each 6 to 8 oz.
1/2 tsp. worcestershire sauce
1/2 tsp. lemon juice
1/4 tsp. cajun spice blend or blackened redfish seasoning
1/2 medium-sized green bell pepper, stemmed, seeded and diced
1/2 medium-sized red or yellow bell pepper, stemmed, seeded and diced

Arrange steaks side by side but in opposite directions in a baking dish; press
thin belly flaps together, against other steak.  (If cooking 4 steaks, arrange in
a circle with belly flaps toward the center of the dish.)  Rub the top of each
steak with 1/4 tsp. worcestershire sauce and 1/4 tsp. lemon juice, then sprinkle
or rub with 1/8 tsp. spice blend.  Sprinkle peppers over fish in center of the pan.
Cover dish tightly with plastic wrap and microwave on high (100% power) until
flesh is nearly opaque, 5 1/2 to 6 minutes.  (Cook one steak 3 1/2 to 4 minutes;
4 steaks about 7 minutes.)  Let salmon stand, still covered (puncture plastic
wrap if tightly sealed), 1 to 2 minutes longer.