Monday, September 29, 2008

Let's Start This Week of With a Little Salmon

We’ve all heard how great salmon is – it’s low in calories and saturated fat, high in protein and contains the almighty omega-3 fatty acids. Have a great week everybody!

Salmon Steaks With Wine Sauce

Instructions
Yield: 2 servings
8 oz (2) salmon steaks *
2 teaspoon Cooking oil
1 tablespoon margarine
1 teaspoon Cornstarch
1 Dash white pepper
½ cups Half & half light cream
1 Lge. beaten egg yolk
2 tablespoon Dry white wine
1 Seedless green grapes (opt.)
* Salmon steaks may be either fresh or frozen.

Directions
Thaw salmon steaks, if frozen. Preheat a 6½-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

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