Salmon in dill sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| ½ | cup | Chopped green onions |
| 1 | can | (10-3/4 oz.) Campbell's Condensed Cream of Celery Soup |
| ½ | cup | Half-and-half |
| ¼ | cup | Chablis or other dry white wine |
| 2 | tablespoons | Chopped fresh dill weed |
| 1 | teaspoon | Dried dill weed, crushed |
| 4 | Salmon steaks, 3/4 inch thick (about 6 oz. each | |
Directions
In 12- by 8-inch microwave-safe baking dish, combine butter and onions. Cover with vented plastic wrap; microwave on HIGH 2 min. o until onions are tender, stirring once during cooking.
Stir in soup until smooth. Stir in half-and-half, wine and dill; blend well.
Arrange salmon steaks in sauce with thicker portions toward edges of dish. Cover; microwave on HIGH 9 min. or until fish is nearly done, rotating dish twice during cooking. Let stand, covered, 5 min. or until fish flakes easily with fork. Garnish with additional dill weed.