Salmon steaks with wine sauce *** mm

2 Servings

Ingredients

Quantity Ingredient
8 ounces Salmon steaks; 2
2 teaspoons Cooking oil
1 tablespoon Butter or margarine
1 teaspoon Cornstarch
1 x Dash white pepper
½ cup Half & half light cream
1 each Lge. beaten egg yolk
2 tablespoons Dry white wine
1 x Seedless green grapes (opt.)

Directions

* Salmon steaks may be either fresh or frozen. 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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