Salmon steaks with dill sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Onion, dehydrated, minced |
| 1 | teaspoon | Chicken bouillon granules |
| ½ | tablespoon | Lemon juice |
| 1 | teaspoon | Dill weed |
| 2 | cups | Water |
| 6 | Salmon steaks (about 1/2 pound each) | |
| 2 | tablespoons | Margarine |
| 2 | tablespoons | All-purpose flour |
| ¾ | cup | Evaporated milk |
| ¼ | cup | Sour cream |
| 2 | teaspoons | Dill |
Directions
In large skillet, combine onion, bouillon granules, lemon juice, dill weed, and water. Bring to boil; add salmon steaks. Reduce heat and cover pan tightly. Simmer steaks over low heat about 8 to 10 minutes or until fisk flakes easily with a fork. Remove salmon to a heated platter and keep warm. Reserve poaching liquid. Melt margarine in skillet. Add flour, stirring constantly to form a smooth paste. Add evaporated milk slowly, stirring constantly until smooth. Add ¼ cup poached liquid and cook sauce over low heat until smooth and bubbly.
Remove from heat and quickly stir in sour cream and dill. Pour over salmon steaks and serve immediately. Submitted By FLEURETTE DELISLE On 02-06-95