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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 2 |
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Directions: Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning
dish on 100% power for 3 minutes. Add cooking oil to the browning dish;
swirl to coat the dish. Place fresh or thawed salmon steaks in the
browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn
the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or
till the salmon flakes easily when tested with a fork. Let the salmon
steaks stand, covered, while preparing the wine sauce. For the wine
sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered,
on 100% of power for 45 seconds to 1 minute or till melted. Stir in the
cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered,
on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly,
stirring every minute. Stir HALF the hot cream mixture into the beaten
egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50%
of power for 1 minute, stirring every 15 seconds. Stir till mixture is
smooth. Stir in dry white wine. Transfer the salmon steaks to a serving
platter. Spoon the wine sauce atop. Garnish with seedless green grapes,
if desired.
Comments: Salmon steaks may be either fresh or frozen. | Ingredients:
8 Ounce(s) (2) salmon steaks * 1/2 c half & half light cream
2 Teaspoon(s) cooking oil 1 ea lge. beaten egg yolk
1 Tablespoon(s) butter or margarine 2 tb dry white wine
1 Teaspoon(s) cornstarch 1 x seedless green grapes (opt.)
-1 dash white pepper |
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